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Butterball Raspberry Jam Sandwich Cookies Recipe

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3.8 from 77 reviews

Delight in these classic Butterball Cookies, featuring soft, buttery dough filled with sweet raspberry jam and coated in fragrant vanilla sugar. Perfectly chilled and baked to a tender, melt-in-your-mouth texture, these sandwich cookies are ideal for tea time or festive occasions.

Ingredients

Cookie Dough

  • 225 grams unsalted butter, softened
  • 100 grams granulated sugar
  • 265 grams all-purpose flour

Filling

  • 150 grams seedless raspberry jam

Coating

  • 200 grams vanilla sugar for rolling

Instructions

  1. Cream the Butter: Using a mixer fitted with a whisk attachment, beat the softened butter on medium speed for 3 to 5 minutes until it becomes light and fluffy, creating a smooth base for the dough.
  2. Add Sugar: Mix in the granulated sugar thoroughly until well combined with the whipped butter, ensuring an even sweet flavor.
  3. Add Flour & Form Dough: Gradually add the all-purpose flour while mixing, continuing until the dough comes together into a cohesive ball.
  4. Chill the Dough: Wrap the dough tightly in cling wrap and refrigerate for about 3 hours. This step helps prevent excessive spreading while baking, ensuring perfectly shaped cookies.
  5. Preheat Oven & Prepare Dough Balls: Preheat the oven to 375°F (190°C). Tear small pieces of dough weighing approximately 4 grams each, about the size of a hazelnut, and roll them into smooth balls with your palms.
  6. Freeze Dough Balls: Arrange the dough balls on a cookie sheet and place them in the freezer for 30 minutes to firm up before baking, which helps maintain shape.
  7. Prepare Baking Sheets: Line three cookie sheets with parchment paper. Space the chilled dough balls 2 inches apart on the sheets to allow room for expansion during baking.
  8. Bake the Cookies: Bake one sheet at a time for 8 to 10 minutes or until the cookies turn firm and pale golden. Keep the remaining unbaked dough balls in the freezer until ready to bake the next batch.
  9. Assemble Sandwiches: Spread a generous amount of seedless raspberry jam on the flat side of one cookie, then top it with another cookie to create a sandwich.
  10. Coat with Vanilla Sugar: Roll the formed sandwich cookies in vanilla sugar to coat them evenly, adding a sweet and crunchy finish.
  11. Serve: Enjoy these delightful Butterball sandwich cookies with your favorite hot beverage for a perfect treat.

Notes

  • Chilling the dough is essential to prevent the cookies from spreading too much while baking.
  • Freezing the dough balls before baking helps them maintain their shape and texture.
  • You can substitute raspberry jam with other fruit preserves if preferred.
  • Store cookies in an airtight container to keep them fresh for up to one week.
  • Vanilla sugar enhances the flavor but can be replaced with regular granulated sugar mixed with a bit of vanilla extract if unavailable.

Find it online: https://deliciousyum.com/butterball-raspberry-jam-sandwich-cookies-recipe/