Step 1

Preheat oven to 350°F. Prepare two baking sheets with baking spray or a silicon baking mat.

Step 2

With an electric mixer, cream together the butter, white granulated sugar, and brown sugar on high speed until light and fluffy, about 3 minutes.

Step 3

Add in the vanilla extract, egg, and salt and mix well until fluffy, about 1 minute.

Step 4

Add in the vanilla pudding mix and baking soda, and mix to combine. Add in the flour last and mix on low speed until dough forms and no flour pockets are left. The dough should be a soft play dough consistency.

Step 5

Using a ⅓ cup scoop, divide dough into 12 balls and flatten them slightly into a hockey puck shape. With a Tablespoon, press lightly into each cookie to form a circle indent about ¼ inch deep. This helps to hold the jam once the cookie is baked.

Step 6

Place 6 on one baking tray, and 6 on the other. Bake for 11-12 minutes, until edges are golden brown and beginning to crack. Cool completely.

Step 7

Using a sifter or sprinkle container, sprinkle powdered sugar generously over cooled cookies.

Step 8

Spoon 1 Tablespoon of raspberry jam over each cookie and crumble up a miniature powdered sugar donut over each cookie.

Step 9

Last, place 1-2 raspberries on each cookie.