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Raspberry Valentine Sugar Cookies

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Ingredients

Scale
  • For the Cookies:
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 ½ cups granulated sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ cup cornstarch (for a soft, chewy texture)
  • For the Raspberry Filling:
    • ½ cup raspberry jam or preserves (preferably without seeds)
    • 1 tablespoon fresh lemon juice (optional, for added tang)
  • For Decoration (Optional):
    • Sprinkles (red, pink, or white)
    • Powdered sugar for dusting

Ingredient Highlights

  • Butter: Unsalted butter adds richness and helps create the soft, melt-in-your-mouth texture of these cookies.
  • Granulated Sugar: Sugar sweetens the cookies, and when combined with the butter, it creates a light and tender cookie dough.
  • Cornstarch: Cornstarch helps to create a soft, delicate texture, making these cookies chewy rather than crisp.
  • Raspberry Jam: Using a seedless, high-quality raspberry jam or preserves creates a smooth filling with just the right amount of tang to balance the sweetness of the cookies.
  • Vanilla Extract: Vanilla enhances the flavor of the cookies, complementing the sweetness without overpowering the raspberry flavor.

Instructions

Prepare the Cookie Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the cookies don’t stick and bake evenly.
  2. Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer or a handheld whisk. Add the egg and vanilla extract, and mix until well combined.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but not too sticky. If it feels too sticky, you can add a tablespoon of flour.
  4. Chill the Dough: Divide the dough into two portions and wrap each in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much while baking.

Shape and Bake the Cookies:

  1. Roll the Dough: Once the dough is chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll the dough to about ¼-inch thickness. Use a heart-shaped cookie cutter (or any shape you prefer) to cut out your cookies. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
  2. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The center of the cookies should remain soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Add the Raspberry Filling:

  1. Prepare the Filling: While the cookies are cooling, make the raspberry filling. In a small saucepan, heat the raspberry jam and lemon juice (if using) over medium heat for about 3-5 minutes, stirring constantly until it’s warm and slightly thinned. Remove from heat and let it cool.
  2. Assemble the Cookies: Once the cookies have cooled completely, take half of them and spread a small teaspoon of raspberry filling on each cookie. Place another cookie on top to form a sandwich. Press gently to seal.

Decorate and Serve:

  1. Decorate (Optional): If desired, sprinkle the edges of the cookies with colored sprinkles or dust with powdered sugar for an extra touch of sweetness and decoration.
  2. Serve and Enjoy: Your Raspberry Valentine Sugar Cookies are ready to be enjoyed! Serve them with a warm cup of tea or coffee, or gift them in a cute box to a friend or loved one.

Nutrition

Find it online: https://buttereats.com/raspberry-valentine-sugar-cookies/