Easy Raspberry Ribbon Cookies

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These Raspberry Ribbon Cookies are so pretty on holiday cookie trays, and they are melt in your mouth delicious. Always a crowd pleaser!

These pretty Raspberry Ribbon Cookies are melt in your mouth delicious. A perfect holiday cookie recipe!

One of my favorite Christmas traditions is making plates of goodies to give to our neighbors. I have a few standby recipes like my Easy Sugar Cookies and Dipped Gingersnaps. But every year I have fun experimenting and trying new recipes. I actually made these Raspberry Ribbon Cookies last Christmas, and I’ve been waiting all year to share them with you!

Raspberry Ribbon Cookies - these pretty butter cookies have a yummy raspberry filling. Perfect for Christmas cookie trays!

This recipe is unlike any other cookie I’ve made before. You press the dough into logs, then make a well and fill them with jam. After they are baked, you cut them into slices. They are so simple, and they look so pretty, don’t they?

These simple shortbread cookies are filled with raspberry jam. They are so pretty and so delicious!

They start with a simple butter cookie base that just melts in your mouth. Then they are filled with raspberry jam, which adds a yummy fresh flavor with a bit of tartness. The glaze on top adds a perfect amount of sweetness.

Raspberry Ribbon Christmas Cookies - a simple and mouthwatering cookie recipe.

I am a big fan of almond extract, and I think it pairs wonderfully with the raspberry jam. But you can just use vanilla if you prefer. Either way, these cookies are absolutely scrumptious!

These Raspberry Ribbon Cookies are the perfect Christmas cookie. They are simple to make, taste delicious, and are so pretty.

With the crisp buttery cookie layer and the soft raspberry filling, I couldn’t stop eating these. Good thing I gave most of them away! 🙂

Yield: 5 dozen

Easy Raspberry Ribbon Cookies

Buttery cookie sticks with a ribbon of raspberry jam.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 cup butter, softened to room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup raspberry jam
  • [br]
  • Glaze:
  • 1/2 cup powdered sugar
  • dash of salt
  • 1 Tbsp evaporated milk or cream (more or less to get the consistency you need)
  • 1/4 tsp vanilla
  • splash of almond extract (optional)

Instructions

Cream butter and sugar in a large mixing bowl till fluffy. Beat in the egg, vanilla, and almond extract. Add the flour, baking powder, and salt and stir till well combined.

Divide dough into fourths. Shape each portion into a log about 2 1/2" x 10". Place each log onto a silicone lined or lightly greased cookie sheet at least 4 inches apart. Use your finger or a wooden spoon handle to make a 1/2 inch well down the middle of each log. Bake at 350° for 10 minutes.

Remove from oven and fill the well in each log with raspberry jam. Return to the oven and bake an additional 10-12 minutes or till lightly browned.

Cool on pans for a couple of minutes, then carefully remove to a cutting board. Cut each log into slices about 3/4" thick. Cool on wire racks for a few minutes.

Prepare glaze by whisking together all the ingredients in a small bowl. Drizzle over warm or cooled cookies.


Everyone loves these raspberry filled cookies! They are simple to make and taste amazing. A perfect Christmas cookie recipe!


Other cookie recipes to try:

Candy Cane Peppermint Kiss Cookies
Candy Cane Peppermint Kiss Cookies ~ a perfect Christmas cookie!

Caramel Filled Bon Bon Cookies
Chocolate Bon Bon Cookies

Andes Peppermint Oreo Cookies
Andes Mint Oreo Chocolate Chip Cookie recipe ~ these are soooo good!

Dipped Brown Sugar Shortbread Cookies
These shortbread cookies are made with brown sugar, and are rich and flavorful. They just melt in your mouth!


Comments

  1. I’d love it if you could answer my questions.

  2. The flavor was good so I made a second batch but the icing was super thick. I used cream like you said but it wouldn’t drizzle. Did you mean Heavy Cream?

  3. Two logs or four logs? It says 4 in the recipe but 2 in the writing. I made my track too deep so they split.

  4. These look so yummy and pretty! I haven’t made these, but they are on my list to make. How do you cut these so you have such straight lines with no jelly flowing over? I can imagine mine, even cut with a sharp knife, not looking like yours! ☹️ I also would like to know if you have frozen these with succes? You always have such YUMMY recipes.

  5. Can you freeze these? If not how long will they stay yummy for? Thanks.

  6. Thank you for sharing this recipe. My mother who past on last year used to make these at Christmas.
    Valerie

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