Raspberry Vanilla Butter Cookies. A soft, delicate, melt in your mouth, sandwich cookie that’s so delicious with afternoon tea or coffee.
These Raspberry Vanilla Butter Cookies are another example of what my mother calls a “cuppa tea cookie”. It’s the kind of cookie that goes perfectly with a hot cup of tea or coffee.
I have to say though, that I had 2 of them with a tall glass of cold milk yesterday and that was totally delicious too. Highly recommended as an after school cookie too.
These are soft and almost cake-y in texture but oh so buttery and not too sweet. A simple, easy, perfect cookie.
This recipe is also very versatile. There are a couple of ways to mix up the flavours in these.
The first of course is the jam. Use any kind you like. I’ve made them with everything from blueberry to persimmon jam and loved every one.
The other way to switch up the favour is to use half the vanilla and add a tsp of another extract like almond or lemon. Almond extract and apricot jam go particularly well together.
If using lemon, you can add a little lemon zest to the cookie dough and maybe use a little homemade lemon curd to sandwich them. I think they would make a splendid addition to afternoon tea!
These delicious little cookies are also quite quick to make. Plus all the ingredients are commonly on hand in most kitchens. With the suggests for variations, you may find this a go-to cookie recipe when you need a little treat at short notice.
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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Raspberry Vanilla Butter Cookies. A soft, delicate, melt in your mouth, sandwich cookie that's so delicious with afternoon tea or coffee.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter
- 2/3 cup sugar
- 2 large egg yolks
- 1 tablespoon milk
- 2 teaspoon pure vanilla extract
- 1/4 cup raspberry jam
Sift together the flour baking powder and salt. Set aside.
Cream together the butter and sugar until light and fluffy.
Add the egg yolks one at a time and beat well.
Mix in the vanilla extract and milk.
Fold in the dry ingredients until crumbly. Press dough into one inch balls (roll in turbinado sugar or other large grained sugar if desired).
Place the balls on a parchment lined baking sheet and press down lightly with the bottom of a floured water glass.
Bake at 350 degrees F for about 15 minutes or until the edges are golden brown.
Cool on the pan for 10 minutes before transferring the cookies to a wire rack to cool completely.
When completely cool, sandwich 2 of the cookies together with one teaspoon of raspberry jam.
Serving Size1 cookie
Amount Per Serving Calories 302Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 87mgSodium 222mgCarbohydrates 34gFiber 1gSugar 15gProtein 4g