Raspberry Cut Out Cookies

These Buttery, tender, and delicious Raspberry Cutout Cookies are the perfect addition to your Valentine's cookie box.

About These Raspberry Cut-Out Cookies

• These Raspberry Cut-Out Cookies follow my Cut-Out Cookie recipe.
• These Cut-Out Cookies are unbelievably soft, tender, and delicious. The fact that you can make them with different fillings makes them eye-pleasing, like a box of gems. I made them with Lemon Curd and Blueberry Filling; they were gone in no time!
• This cookie dough requires some chill time—not too long, just an hour! Chilling the dough makes the edges clean and prevents the cookies from spreading in the oven.

• After cutting them, I recommend putting the sheet in the fridge to make their shape more defined and the edges cleaner.
• One of the reasons these cookies are super fine and velvety is the Powdered Sugar and Cornstarch.
• Powdered sugar blends smoothly into the dough to create a soft and cloudy texture!
• Cornstarch also contributes to the light and airy texture of the cookies.
• We do not need any leavener or eggs in this Cut-Out Cookie recipe; however, the recipe calls for one egg yolk. Yolk makes the dough components bond together.

• The beauty of these cookies is you can cut them in any shape you desire
• The flavour can vary from plain shortbread-like cookies to adding spices such as cinnamon or cardamom.
• You can keep the cookies plain without icing or dip them into silky icing. The icing combines powdered sugar, lemon juice, and vanilla extract.
• The other option is to leave them plain, dust them with powdered sugar, or fill them with any jammy filling. I used seedless raspberry jam.

How To Make These Cookies

• This recipe uses room-temperature butter (not too soft, though). Leave the butter at room temperature before starting to bake.
• Mix the butter, powdered sugar, cornstarch, and salt until smooth and silky.
• Add the egg yolk and vanilla extract.
• Add the flour in two or three passes and mix well after each. You would have a soft and smooth dough in the end.
• Shape the dough into two discs, cling wrap, and chill for one hour.
• Lightly dust a clean surface with powdered sugar and roll out the dough. You can place the dough between two pieces of wax paper to make rolling easier.
• Once the dough is ¼ of an inch thick, use the round cookie cutter to cut the dough.
• Use the end of a teaspoon to make two indentations that cross each other at the end. We want to make a heart-shaped indent.
• Place the raw cookies on a lined baking sheet in the fridge for 15 to 20 minutes.

• In the meantime, preheat the oven to 325F. Bake the cookies for 8-10 minutes or until the edges look set. Do not overbake them, as it makes them dry and brown.
• Let them cool down for a few minutes, then transfer them to the cooling rack to cool down fully.
• Place about one teaspoon of the filling into the heart indentation.

Storing: Store Cut-Out Jam Cookies in an airtight container at room temperature for a few days. However, they are best eaten fresh and will lose their crisp after being stored.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe