Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup raspberry jam or fresh raspberries, mashed
- 1/2 teaspoon lemon zest (optional)
For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
For Garnish (optional):
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
- Gently fold in the raspberry jam or mashed fresh raspberries, and lemon zest (if using). Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. Do not overmix.
- In a small bowl, combine the 1/4 cup of granulated sugar and cinnamon for rolling the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture to coat evenly.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each dough ball with the back of a spoon or your fingers to slightly flatten them.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optionally, garnish with fresh raspberries and a dusting of powdered sugar before serving.