Makes: 18-22 Cookies
1 stick Butter, softened
3/4 cups Sugar
1 teaspoon Vanilla Extract
1 1/2 cups All Purpose Flour
1 1/4 teaspoons Baking Powder
1/2 teaspoon Baking Soda
Raspberry Preserves, or you favorite type of fruit preserves
Preheat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer, combine the softened butter with the sugar. Beat on medium speed until light and fluffy. Add the egg and vanilla extract. Mix until combined. Add the dry ingredients and mix until fully incorporated. Form the dough into a disc.
Wrap the dough and chill for at least 25-30 minutes.
On a lightly floured surface, roll the dough until its 1/3″ thick. Cut out shapes using a cookie cutter and place on an ungreased baking sheet. Using the back of a teaspoon or your thumb, press a well into the center of the cookies. Bake for 8-10 minutes. Transfer to a wire rack to cool. Before the cookies are completely cool, re-press the back of a teaspoon or your thumb into the cookies to reinforce the well. Spoon 1/2 teaspoon of raspberry jam into the well of each cookie. Store in an airtight container.
*If you don’t want to use the raspberry jam, skip this step completely for plain sugar cookies.
Photographed by Alli Shepherd.