Raspberry Surprise Cookies Recipe

Raspberry Surprise Cookies Recipe

Posted on February 20, 2013

Valentine’s Day is over but you can still make these really fun cookies to make for a special post-Valentines Day treat. At first, your guest(s) will say, “Wow. Cool! Pink cookies for Valentines Day.” Then they will bite into one and realize that they are filled cookies.

The cookies, by themselves, would be a bit on the sweet side as they are basically just an extra-thick sugar cookie. But, when you fill them with a slightly tart raspberry filling, it makes for the perfect bite. There are actually two surprises for these cookies. The first is obviously the fun filling, but the second surprise is how easy they are to make.

Start by making your cookie dough. I used a basic sugar cookie dough for my version. Just beat together the sugar and butter with a mixer until it’s creamed together and smooth. Then add in your egg and milk and continue to mix. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.

Then add your vanilla and red food coloring to the sugar/butter mixture and slowly mix in your dry ingredients. Try not to over-mix the dough. You should be left with bright red dough. It will lose some of the brightness as it bakes later and be more of a dark pink color. Split this dough into two batches, wrap them with plastic wrap and refrigerate them for at least 30 minutes. Keeping the dough cold will make it much easier to work with later. The filling couldn’t be easier. Just stir together some raspberry jam with some cornstarch and lemon juice. I added a few drops of red food coloring just to make it a really dark red. The cornstarch is pretty important. It will keep the filling from exploding out of the cookies as they bake.

When you’re ready to bake, preheat your oven to 400 degrees Fahrenheit and roll out one of the dough balls on a lightly floured surface. You want the dough to be about 1/8 inch thick. Then use a 2-3 inch cookie cutter to cut out your cookies. You should get 12-18 cookies. You can also re-roll the dough once to maximize your cookies.

Put the cookie rounds on a few baking sheets lined with parchment paper and roll out your second dough ball in the same way. Then add about a teaspoon of filling to each cookie round and top with a second cookie round.

You might think that these wouldn’t stick together, but if you just lightly press around the edges they will seal as they bake and keep the filling completely concealed.

Bake these bad boys at 400 degrees for 12-13 minutes until they are lightly cracking on top. Try not to over-bake them or they will get burned on the bottom. Let the cookies cool for a few minutes before biting into them unless very hot raspberry filling is your idea of a good time. Store extra cookies in an airtight container once they are cool.

Hope you had a Happy Valentine’s Day!

Raspberry Surprise Cookies Recipe Instructions

raspberry surprise cookies recipe

Prep Time: 45 minutes

Total Time: 1 hours 10 minutes

Yield: 12


  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1 large egg
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon red food coloring
  • 1 1/2 teaspoon lemon juice
  1. In the bowl of a stand mixer or using hand mixer cream together the butter and sugar until smooth, about five minutes of mixing.
  2. Whisk together flour, salt, baking powder, and baking soda in a separate bowl.
  3. Once butter mixture is smooth, add in egg and milk and beat until combined. Add food coloring and vanilla extract.
  4. Slowly add flour mixture until it is mixed in. Try not to over-mix the dough.
  5. Scoop dough out of bowl, divide it into two even pieces, wrap with plastic wrap and refrigerate for at least 30 minutes.
  6. Combine filling ingredients in a small bowl and preheat oven to 400 degrees Fahrenheit.
  7. When ready to make cookies, roll out one of the dough balls on a lightly floured surface until its about 1/4 inch thick. Cut out 12-18 cookies with a 2-3 inch cookie cutter.
  8. Place cookie rounds on a few baking sheets lined with parchment paper. Leave an inch between each cookie.
  9. Roll out second dough ball and cut out the same number of cookie rounds.
  10. Place about a teaspoon of raspberry filling on each cookie round and top with a second round.
  11. Gently press around the outer edge of each cookie, sealing them.
  12. Bake cookies at 400 degrees for 12-13 minutes until cookies are lightly cracking on top.
  13. Remove cookies and let cool for 5-10 minutes before serving.

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