Soft-Baked Zingy Raspberry Jam Cookies with Homemade Raspberry Sugar
Prep time: 
Cook time: 
Total time: 
Serves: 35
For the cookies:
  • 113g (or 8 tablespoons) unsalted butter, at room temperature
  • 135g (or ⅔ cups) granulated sugar
  • 1 large egg
  • ¼ teaspoon lemon zest
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 80g (or ¼ cup) raspberry jam
  • 275g (or 2 cups + 3 tablespoons) all-purpose flour
  • 1 teaspoon of baking powder
  • ¼ teaspoon table salt
  • 200g (or 1 cup) granulated sugar, in a dish
For the raspberry sugar:
  • 40g frozen raspberries, thawed
  • 200g (or 1 cup) granulated sugar
For the drizzle:
  • 60g (or powdered sugar
  • 3 tablespoons whipping cream or water
Start with the cookies:
  1. Preheat the oven to 175°C/350°F (standard oven setting) and line a cookie sheet with baking parchment.
  2. In a medium-sized bowl, beat the butter until soft. Add the sugar and mix together for about two minutes, or until the mixture becomes nice and fluffy. Add the egg and mix well, about one minute. Mix in the lemon zest, milk and vanilla extract and finally the jam. It's okay if the mixture curdles a bit at this point. Once you add the dry ingredients, the mixture will become smooth again.
  3. Add the flour, baking powder and salt to the wet ingredients. Using a rubber spatula, stir until combined. You should end up with a soft dough.
  4. Drop tablespoonfuls of the dough into the dish of granulated sugar. Toss to coat the dough with the sugar, then quickly roll the dough into balls. Place the dough balls onto the prepared cookie sheet, spacing them about two inches apart.
  5. Bake in the middle of the oven for 12-13 minutes (rotating the cookie sheet after six minutes), or until the edges of the cookies have browned slightly. Remove the cookies from the oven and allow them to cool for five minutes on the sheet before transferring them to racks to cool to room temperature.
  6. Repeat with the rest of the dough, cooling the baking sheet between batches.
Once the cookies have been baked, make the raspberry sugar:
  1. Turn the oven down to 50°C/120°F (standard oven setting) and line a baking sheet with parchment.
  2. Using the back of a spoon, press the raspberries through a sieve, making sure to catch the juices. Add the sugar to the juices and stir until combined.
  3. Scatter the wet sugar onto the prepared baking sheet and allow the sugar to dry out in the oven for about 30 minutes (I left the oven door ajar to allow the moisture to escape).
While the sugar is in the oven, make the drizzle:
  1. Combine the powdered sugar and cream/water in a small bowl. Stir to combine. Once the cookies have cooled, drizzle with the glaze. Once the sugar has dried out properly, remove from the oven and break sugar clumps apart with a fork. Sprinkle the sugar over the cookies. Allow the glaze to set or serve immediately! Great for Mother's Day!
Recipe by The Tough Cookie at