These Raspberry Ribbon Cookies are so pretty on holiday cookie trays, and they are melt in your mouth delicious. Always a crowd pleaser!
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!
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?
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.
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!
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! 🙂
Easy Raspberry Ribbon Cookies
Buttery cookie sticks with a ribbon of raspberry jam.
Ingredients
Cookie Dough
- 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
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.
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 43mgCarbohydrates: 8gNet Carbohydrates: 0gFiber: 0gSugar: 4gSugar Alcohols: 0gProtein: 1g
Other cookie recipes to try:
Candy Cane Peppermint Kiss Cookies
Caramel Filled Bon Bon Cookies
Dipped Brown Sugar Shortbread Cookies
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I love these, they are easy and dainty, but taste great. Very festive cookie. Just be careful not to make the well too deep or your cookie will break.
That is good advice Teresa, it would be a bummer if they broke! 🙁
I want to try these this weekend and will be taking them up on a 5 hour trip over Labor day weekend. Do they freeze well with the drizzle. (I’ll flash freeze them on a pan to get the drizzle hard).
I haven’t tried freezing them with the icing. I’d freeze them in a single layer so that the icing doesn’t stick to the cookie on top. Hopefully that works!
Can I use 1 teaspoon of almond extract plus the 1/4 teaspoon almond extract for the vanilla extract which is a total of 1 1/4 teaspoon would that be to much or should I just use 1 teaspoon of the almond extract
Almond extract is more potent than vanilla, so I wouldn’t use more than 1/2 tsp in the cookie base unless everyone who eats them REALLY loves almond flavoring!
Made these cookies today, used grape jam since I didn’t have raspberry, also used 3/4 c. coconut oil + 1/4 c.butter. Yummy!! just wondering if the recipe would work as a thumbprint cookie?
I bet they were tasty with grape jam! I haven’t tried them as a thumbprint cookie, but my guess is that they would work. Not sure on the baking time, but I’d start with 7-8 minutes.
They broke. I made my well to deep. Now I know. Try try again. These are delicious. Broken more for me.
Oh dang, sorry they broke. The well doesn’t need to be very deep – don’t put too much muscle into it! 😉
I love trying new recipes to add to my holiday cookies every year too! These look amazing! Pinning!
Thanks so much Sabrina! Every pin is appreciated. 🙂
Pretty & so delicious! I love the glaze & the raspberry is so good!
Thanks Kristyn! Raspberry is always a win in my book!
These look so dainty and cute! Nothing like good Christmas cookies this time of year!
Wow, I can’t believe how fast and easy it is to make these cookies. They sound so delicious to me.
These are so pretty for Christmas. Thanks for the recipe!
Thanks for sharing this! Sorry about your mom. This recipe is fantastic!
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?
You can use heavy cream or whipping cream. If it’s too thick, just add a bit more till you get the consistency you need.
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.
I made mine into four logs. I can’t see anywhere that I typed two logs, but maybe I’m missing it. So sorry that yours split. You don’t want to push down too hard, a shallow groove is all you need.
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.
Can you freeze these? If not how long will they stay yummy for? Thanks.
Thank you for sharing this recipe. My mother who past on last year used to make these at Christmas.
Valerie
So sorry about your mother Valerie. Hope this brings back some great memories.