Description
Delicious raspberry jam-filled cookies topped with a sweet glaze and sprinkles.
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon raspberry jam (for filling, about 1 tablespoon per cookie)
- 1 egg (for egg wash)
- 1 cup powdered sugar (plus more if needed)
- 1 tablespoon raspberry jam
- 1 tablespoon milk (plus more if needed)
- rainbow sprinkles (for topping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together 1/2 cup softened butter and 1/2 cup sugar until light and fluffy.
- Add 1 egg white and 1 teaspoon vanilla. Mix until combined.
- Add 1 1/2 cups flour and 1 teaspoon baking powder. Mix until dough comes together.
- Roll dough to 1/4 inch thick on a floured surface. Cut out circles with a cookie cutter.
- Place about 1 tablespoon raspberry jam in the center of half the circles. Top with remaining circles and seal edges with fingertips, then crimp with a fork.
- Beat 1 egg for egg wash and brush tops and sides of assembled cookies.
- Bake 8-12 minutes until slightly puffy with no glossy appearance. Cool completely on a wire rack.
- For glaze: Whisk together 1 cup powdered sugar, 1 tablespoon raspberry jam, and 1 tablespoon milk. Adjust consistency as needed.
- Spoon glaze onto cooled cookies and immediately add sprinkles before glaze sets.
Notes
- Adjust milk in glaze for desired consistency.
- Store in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg