Looking for a tasty cookie recipe? Great, we got you covered with this delicious raspberry pillow cookie recipe. This pillow cookies recipe has been one of our most popular cookie recipes for many years; the cookie isn’t overly sweet and pairs perfectly with the raspberry filling.
The recipe was originally posted on Jenns Blah Blah Blog, but in 2023 we started the rebranding process and brought over a lot of posts and recipes to Half Baked Media. We certainly hope you’ll stick around for the fun as we get started on this new adventure.
Raspberry Pillow Cookies Recipe
Don’t like raspberries😬? Not to worry, you can always go with something that makes your taste buds do the happy dance 😀.
🥣What you’ll need:
- Unsalted butter
- Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Powder
- Salt
- Raspberry Preserves
- Almond Extract
👩🏻🍳Directions:
Add butter, sugar, and brown sugar in a medium bowl. Using an electric mixer, cream until it’s a nice fluffy consistency.
Add in one egg at a time and mix together.
Add vanilla and almond extract and mix using an electric mixer for about one minute.
In a separate bowl, sift flour, baking powder, and salt together. Once sifted, add ⅓ of the dry ingredients to the wet ingredients and mix well. Repeat this process until both wet and dry ingredients are fully combined; be sure to mix fully after each addition.
Using your hands, form the dough into a ball, wrap with plastic wrap, and place into the refrigerator for at least 1-2 hours or until cool and firm.
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Remove the ball of dough from the fridge and allow it to soften, about 15 minutes.
Add flour to your rolling pin and counter, or whatever surface you plan on using to roll the dough out. Next, roll the dough out.
Using a medium-round cookie cutter, cut the cookies and place half of them on your prepared cookie sheet. Set the others aside; they will be the tops of your cookies.
Add about 2 teaspoons of raspberry preserves in the center of each cookie on your prepared cookie sheet.
Dip your finger into a small bowl of water and run it around the edge of the cookie. Place the top of the cookie on the bottom half with the preserves in the center, and lightly press the dough down around the sides to seal the top and bottom together.
Bake at 350 degrees for about 9 to 10 minutes or until finished.
Remove the cookies and allow them to cool on your lined cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.
Questions
Can I add a different kind of filling to my pillow cookies?
YES, you can add any filling you would like. These pillow cookies would pair great with blueberry, cherry, and blackberry as well as other preserves. I would stick with preserves or jam; I have not tried this with anything else.
Why do I need to chill the dough for 2 hours?
Chilling the dough is important due to the butter content; it helps to prevent the dough from spreading too much in the oven, ensuring your pillows stay pillowy plump while keeping the filling inside.
My pillow cookies leaked filling during baking. What happened?
It happens from time to time, mostly due to the edges not being sealed well or the tops or bottom having a small tear in them. When sealing the edges, be sure to seal with a small amount of water on the edges. This works sort of like a glue to hold them together.
Do you have more cookie recipes?
Yes, we sure do. You can swing over and browse all our other great cookie recipes🍪or if you are looking for a few recommendations, my 5-ingredient fudgy brownie crinkle cookie recipe and three-ingredient peanut butter cookies are delicious and only need a few ingredients along with being quick and easy.
Raspberry Pillow Cookies Recipe
Ingredients
- 2 sticks unsalted butter room temperature
- ½ cup sugar
- 3/4 cup brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- ½ teaspoon almond extract
- 3 cup flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup raspberry preserves
Instructions
- Add butter, sugar, and brown sugar in a medium bowl. Using an electric mixer, cream until it’s a nice fluffy consistency.
- Add in one egg at a time and mix together.
- Add vanilla and almond extract and mix using an electric mixer for about one minute.
- In a separate bowl, sift flour, baking powder, and salt together. Once sifted, add ⅓ of the dry ingredients to the wet ingredients and mix well. Repeat this process until both wet and dry ingredients are fully combined; be sure to mix fully after each addition.
- Using your hands, form the dough into a ball, wrap with plastic wrap, and place into the refrigerator for at least 1-2 hours or until cool and firm.
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Remove the ball of dough from the fridge and allow it to soften, about 15 minutes.
- Add flour to your rolling pin and counter, or whatever surface you plan on using to roll the dough out. Next, roll the dough out.
- Using a medium-round cookie cutter, cut the cookies and place half of them on your prepared cookie sheet. Set the others aside; they will be the tops of your cookies.
- Add about 2 teaspoons of raspberry preserves in the center of each cookie on your prepared cookie sheet.
- Dip your finger into a small bowl of water and run it around the edge of the cookie. Place the top of the cookie on the bottom half with the preserves in the center, and lightly press the dough down around the sides to seal the top and bottom together.
- Bake at 350 degrees for about 9 to 10 minutes or until finished.
- Remove the cookies and allow them to cool on your lined cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.
