Name: Vampire Bite Raspberry Jam Cookies
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 24 filled cookies
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1/2 teaspoon freshly grated nutmeg; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup full-fat sour cream; 1/2 cup seedless raspberry jam, plus 2 tablespoons for dripping; 2 tablespoons coarse sugar (such as turbinado), for sprinkling

Method

9 steps

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla, then the sour cream, scraping down the bowl as needed.
Add the dry ingredients to the wet in two additions, mixing on low just until a soft dough forms. Divide the dough into two flat disks, wrap in plastic, and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Working with one disk at a time (keep the other chilled), roll the dough between two sheets of parchment to a scant 1/8-inch thickness. Cut out 2 1/2-inch circles and place them 1 inch apart on the prepared sheets. Re-roll scraps once.
For each finished cookie you need two circles. Place about 1/2 teaspoon of raspberry jam in the center of half the circles. Top each with a plain circle and press the edges gently to seal, then re-cut with the same cutter to neaten the edge.
Sprinkle the tops generously with coarse sugar. Using a toothpick, poke two small holes through only the top layer of dough, about 1/2 inch apart, to look like bite marks. Wiggle the toothpick slightly so the holes stay open.
Bake the two sheets together for 10–12 minutes, rotating them top-to-bottom halfway through, until the edges are just barely golden. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Warm the remaining 2 tablespoons of jam in a small bowl for 10 seconds in the microwave, then use a small spoon or a piping bag to drip a little jam into and around each bite hole. Let set for 10 minutes before serving.

Recipe notes

Helpful tips

If you don't have coarse sugar, regular granulated sugar works but gives less crunch.
For a deeper red 'blood' drip, stir a tiny drop of red food coloring into the warmed jam.
Chill the cut circles for 10 minutes before baking if the dough feels greasy.

Equipment

Mixing bowls
Electric mixer
Whisk
Plastic wrap
Rolling pin
Parchment paper
2 1/2-inch round cookie cutter
Baking sheets
Toothpicks
Wire rack
Small spoon or piping bag
Second baking sheet

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze unfilled baked cookies for up to 1 month.

Additional tips

The dough is soft; keep it cold for clean cuts. Do not overfill with jam or the cookies may leak. Poke the bite holes before baking so they stay visible.

Vampire Bite Raspberry Jam Cookies

Ingredients

Adjust servings