Raspberry Jam Cookies
By Jessie
Updated: July 23, 2025
Rate This Recipe
By: Jessie
Updated: July 23, 2025
Rate This Recipe:
These Raspberry Jam Cookies are soft, chewy, and buttery, with a generous spoonful of raspberry jam tucked inside each one. Think jam doughnut vibes – just in cookie form! I’ve kept the chill time to a minimum so you can get stuck in as soon as possible, but you will need to freeze the rolled cookies for 1 hour before baking (don’t skip this step, promise it’s worth it). You can also store the unbaked cookies in the freezer for up to a month, ideal for stashing away whenever you fancy a little sweet treat.
RECIPE AT A GLANCE
TASTE
All the buttery, vanilla flavour you love in cookies paired with with tangy raspberry jam and sweet white chocolate.
TEXTURE
Crisp edges, soft middles, gooey jam centre and creamy white chocolate pockets.
SKILL
Super simple, no mixer needed. Just mix, chill and bake.
SERVES
Makes 12 raspberry jam cookies (or fewer if you go big!).
Your Ingredients List
- Unsalted butter: The butter is first melted before being combined with the other ingredients. Melted butter gives the cookies crisp edges and a soft centre.
- Light brown & white caster sugar: Used to sweeten the cookie dough and create the perfect soft and chewy texture.
- Eggs: Gives the cookies a rich flavour and chewy texture. This recipe uses 1 medium egg & one medium egg yolk, both should be be used from room temperature.
- Vanilla extract: Enhances the overall flavour with a subtle vanilla aroma. Try and use vanilla extract rather than essence.
- Self-raising flour: Binds the ingredients together, gives the cookies structure, and a thicker texture from the raising agent in the flour.
- Salt: A teaspoon of salt helps to balance the sweetness and enhances the white chocolate flavour.
- Cornflour: The secret ingredient for creating the softest of cookies.
- White chocolate: Cookies are cookies without chocolate chunks! Use your favourite brand of white chocolate, and chop a couple of bars into small chunks.
- Raspberry jam: Choose a good-quality raspberry jam (with or without seeds) for the filling.
How To Make Raspberry Jam Cookies
Step 1: Make the white chocolate chunk cookie dough
This recipe is based on my simple and easy chewy cookie dough but with a few tweaks. It comes together in a flash and in just one bowl. No mixer needed, just grab a wooden spoon and get stuck in:
- Prepare the dough: Mix melted butter, both sugars, the egg, extra yolk, and vanilla until combined. The extra yolk adds richness and helps make the cookies chewier. Fold in the flour, salt and cornflour to form a thick dough. The cornflour is the secret to that soft, chewy texture.
- Add the choc chunks: Stir in third-quarters of the chocolate chunks (150g), saving the rest to press into the baked cookies later on.
- Chill the dough: Wrap the bowl in clingfilm and pop in the fridge for 1 hour to firm up. Chilling the dough does three things – develops the flavour, firms up the dough to make it easier to shape, and stops the cookies from spreading too much.
Step 2: Fill the cookies with raspberry jam
Once the dough has chilled, it’s time to shape and fill the cookies with raspberry jam:
- Scoop and shape: Scoop heaped tablespoons of cookie dough (roughly 70g per cookie) and shape them into little bowls using your hands. Place on a lined baking tray (one that can fit in your freezer).
- Fill with jam: Give your raspberry jam a good stir to loosen it up, then spoon a teaspoon into the centre of each cookie dough bowl.
- Seal and roll: Gently wrap the dough around the jam and roll into a ball. Don’t worry if a little jam leaks out a little; it adds to their delicious appearance.
Step 3: Freeze and bake the cookies
Freeze: Once you’ve filled and rolled your cookies, cover the tray with clingfilm and pop in the freezer for an hour. This helps control how much they spread in the oven, so they stay thick and chewy rather than going flat. If you’re not baking them straight away, you can individually wrap the frozen cookie dough balls and store them in the freezer for up to 1 month.
Bake: Preheat the oven to 180°C fan and bake the cookies straight from frozen for 10–12 minutes until golden at the edges but still soft in the middle. As soon as they’re out of the oven and still warm, use a round cutter to gently shape them into perfect circles. Then press a few white chocolate chunks into the tops for a bit of decoration. Now for the tough part… leave the cookies to firm up and set on the baking tray for at least 20 minutes! Then it’s time to tuck in and enjoy 😍
FAQ’s for baking Raspberry Jam Cookies
Any smooth good-quality raspberry jam works well, with or without seeds. I personally love Ferne & Rosie, Bonne Maman, and Tiptree.
A little jam might leak out during baking, and that’s totally normal. To help minimise leaking, make sure the dough is sealed well around the jam. Always freeze the cookies before baking, which will also help.
Yes, absolutely! You can swap the white chocolate for milk or dark chocolate if you prefer. It’ll give the cookies a slightly richer flavour that pairs beautifully with the raspberry jam.
Yes, it helps the cookies hold their shape and keeps the jam from leaking out too much.
Absolutely! This is the perfect recipe to make ahead of time to bake and enjoy at a later date. Just wrap the cookies individually in clingfilm and freeze for up to 1 month.
THE FINAL FLOURISH
Want to show off your Raspberry Jam Cookies in style?
These are my go-to items for plating, serving, and stashing the leftovers (if there are any).
You can store the raspberry jam cookies in a baking tin at room temperature for 4-5 days or in the freezer for up to 1 month.
Raspberry Jam Cookies
Rate this Recipe
Print Pin Rate this RecipeIngredients
- 160 grams Unsalted butter
- 130 grams Light brown sugar
- 90 grams White caster sugar
- 1 medium Egg room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Vanilla extract
- 280 grams Self-raising flour
- 1 teaspoon Cornflour
- 1 teaspoon Salt
- 1 jar Raspberry jam
- 200 grams White chocolate chopped into small chunks
Instructions
Start by prepping the cookie dough:
- Measure the butter into a large bowl and microwave for 30-60 seconds or until melted.160 grams Unsalted butter
- Add both sugars, the whole egg, egg yolk and vanilla. Mix to combine.130 grams Light brown sugar, 90 grams White caster sugar, 1 medium Egg, 1 Egg yolk, 1 teaspoon Vanilla extract
- Add the flour, salt and cornflour. Fold to make a thick cookie dough.280 grams Self-raising flour, 1 teaspoon Salt, 1 teaspoon Cornflour
- Fold in 150g of the white chocolate chunks. Reserve the extra 50g to decorate the baked cookies later.200 grams White chocolate
- Cover the bowl with clingfilm and refrigerate for 1 hour.
Fill the cookies with raspberry jam:
- Scoop up heaped tablespoons of cookie dough and use your hands to shape them into bowls (you should be able to make 12 cookies in total). Fill each bowl with a teaspoon of raspberry jam.1 jar Raspberry jam
- Use your hands to wrap the cookie dough around the jam filling and roll into balls. Cover the tray with clingfilm and freeze for 1 hour.
Bake the cookies:
- Preheat the oven to 180°C fan / 200°C conventional. Line several large baking trays with greaseproof paper.
- Arrange 4 to 5 cookies on each baking tray, leaving space between each so they have room to spread out. Bake for 10-12 minutes until golden around the edges, but pale and soft in the middle.
- As soon as the cookies are out of the oven, use a large round cutter to shape them into perfect circles. Press a few white chocolate chunks into the top of each cookie.
- Leave them to cool on the baking tray for 20 minutes, then tuck in and enjoy!
