Are you craving a sweet treat that's both easy to make and incredibly satisfying? Look no further! These raspberry filled cookies are the perfect answer. They're bursting with fresh raspberry flavor, boasting a melt-in-your-mouth texture, and require minimal baking expertise. Whether you're a seasoned baker or just starting your homemade cooking journey, this recipe is a guaranteed winner for quick dinner ideas or a delightful afternoon snack. Get ready to impress your friends and family with these irresistible, easy recipes!
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Raspberry Filling:
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions:
Making the Raspberry Filling:
- Combine raspberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat.
- Cook, stirring frequently, until the raspberries have broken down and the mixture has thickened (about 5-7 minutes).
- Remove from heat and let cool completely. This step is crucial for easy handling and preventing soggy cookies.
Baking the Cookies:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy. This is best achieved using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the cookie dough into 1-inch balls.
- Flatten each ball slightly and place a teaspoon of the cooled raspberry filling in the center.
- Top with another flattened cookie dough ball, gently pressing the edges to seal.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Raspberry Filled Cookies:
- Softened Butter is Key: Ensure your butter is properly softened for optimal creaming and a smooth cookie dough.
- Don't Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
- Chill the Dough (Optional): For even better results, chill the dough for 30 minutes before baking. This helps prevent spreading.
- Adjust Sweetness: If you prefer a less sweet cookie, reduce the amount of sugar in both the cookie dough and the filling.
Variations:
- Other Berries: Substitute raspberries with other berries like strawberries, blueberries, or blackberries.
- Chocolate Chip Addition: Add ½ cup of chocolate chips to the cookie dough for a delightful twist.
- Different Fillings: Experiment with other fillings like jam, Nutella, or caramel.
Nutritional Information (per cookie, approximate):
- Calories: 150-200
- Fat: 8-10g
- Carbohydrates: 20-25g
- Sugar: 10-15g
- Protein: 2-3g
These values are estimates and may vary depending on the specific ingredients used. Enjoy these delicious and healthy meals! This recipe is perfect for those looking for best recipes and easy ways to incorporate homemade cooking into their daily lives. These are truly some of the best recipes you will find for simple, yet impressive, desserts.