Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup raspberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto prepared baking sheets.
- Dollop raspberry jam onto the center of each cookie dough ball.
- Use a toothpick or skewer to swirl the jam into the dough to create a marbled effect.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow cookies to cool on wire racks before serving.
Notes
- For a more intense raspberry flavor, add a few drops of raspberry extract.
- The swirl pattern can be customized by gently swirling with a toothpick for a marbled look.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg