Blackberry Jam Butter Cookie
A delightful treat that combines tender, buttery goodness with the rich, fruity essence of blackberry jam, these cookies are visually appealing and melt in your mouth.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour Offers a fine, powdery texture.
- 1/2 teaspoon baking powder Essential for lightness.
- 1/4 teaspoon salt Enhances sweetness and adds depth.
Wet Ingredients
- 1/2 cup unsalted butter Softened to a creamy consistency.
- 1/2 cup granulated sugar Provides the perfect balance to the butter.
- 1 large egg Adds moisture and binds ingredients.
- 1 teaspoon vanilla extract Infuses cookies with warm notes.
- 1/4 cup blackberry jam The star ingredient, bursting with flavor.
For Dusting
- 2 tablespoons powdered sugar For an elegant finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them 2 inches apart.
- Make indentations in the center of each cookie with your thumb or the back of a spoon.
- Fill each indentation with a small spoonful of blackberry jam.
Baking
- Bake in the preheated oven for 10-12 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cooled, dust the cookies with powdered sugar before serving.
Notes
For best results, use room temperature butter and egg. Avoid overmixing to prevent dense cookies. They can be stored in an airtight container at room temperature for up to a week.