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Just about every one of my friends who has tasted these cookies has requested this recipe...So I figured why not share it with everyone. Very easy and yummy!

Recipe Summary

10 mins
20 mins
30 mins
16 cookies


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 16-cup muffin tin with muffin liners.

  • Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add flour, baking powder, and vanilla sugar; beat to combine.

  • Divide dough in 1/2 and divide each 1/2 into 8 equal pieces. Roll each piece into a ball. Place a ball of dough into each prepared muffin cup; make a small indentation in the center of each dough ball with a flour-coated thumb. Fill each indentation with a teaspoon of raspberry jam.

  • Bake in the preheated oven until lightly golden brown, about 20 minutes.

Cook's Notes:

You can find vanilla sugar in specialty shops or in some grocery stores. I also know IKEA(R) carries boxes of vanilla sugar in their food market as well.

I have made these cookies with lingonberries, currants and/or other berry-flavored jams which also work well.

I recently tried to make these 1/2 the size using mini-muffin papers and I think I prefer them in the smaller size as they are just easier to eat. You just need to adjust the baking time to 13 to 15 minutes.

Nutrition Facts

212 calories; protein 1.7g; carbohydrates 25.8g; fat 11.7g; cholesterol 30.5mg; sodium 127.8mg. Full Nutrition