These buttery raspberry ribbon cookies are filled with sweet-tart raspberry jam and topped with a simple glaze. They’re perfect for any occasion, from holiday cookie trays to everyday treats!
Raspberry ribbon cookies are one of those classic treats like butter pecan shortbread and spiced oatmeal cookies that never go out of style. These cookies are similar to raspberry thumbprint cookies, but with a unique ribbon shape that makes them perfect for sharing. With a buttery shortbread-like base and a vibrant jam-filled center, they’re as beautiful as they are delicious. I love making these during the holiday season, but they’re equally delightful all year long!
Why You’ll Love This Raspberry Ribbon Cookie Recipes
- Beautiful presentation. These cookies are as lovely as they are tasty, with those bright ribbons of raspberry jam adding a pop of color.
- Easy to make. The dough is simple to mix, and the baking process is straightforward. Even with the double bake, these cookies are very beginner-friendly.
- Versatile flavor. While I love the raspberry filling, you can easily swap in your favorite jam to make these your own.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – I highly recommend measuring by weight, but you can use the spoon and sweep method if you don’t have a scale. Learn more: How to Measure Flour
- Baking powder
- Salt
- Unsalted butter – Let this soften at room temperature before mixing. It should still be cool and hold a thumbprint when pressed. Learn more: How to Soften Butter
- Granulated sugar
- Egg – Set this out along with the butter so it can come to room temperature.
- Vanilla and almond extracts – The vanilla gives that classic flavor, while the almond extract adds another layer of flavor.
- Raspberry jam – You can use jam or preserves. I recommend seedless, but go with your preference.
- Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
- Milk – Just a bit to make the glaze. I use whole milk, but you can use whatever you have on hand.
How to Make Raspberry Ribbon Cookies
- Prepare the dough. Combine the flour, baking powder, and salt. Next, cream together the butter and sugar, then add the egg, vanilla extract, and almond extract. Finally, mix in the dry ingredients until you have a soft dough.
- Chill. Place the dough in the refrigerator for 15-30 minutes.
- Prepare for baking. Heat the oven to 350°F and line 1 or 2 baking pans with parchment paper or silicone liners.
- Shape and make the groove. Divide the dough into portions, form into a rough log shape, roll them under your palms to form long logs, and place on a baking sheet. Use a long wooden spoon handle, the back of a spoon, or your finger to press a groove down the center of each log.
- Bake without jam. Bake the logs for 10 minutes to help the dough set.
- Fill and bake again. Remove the cookies from the oven, add raspberry jam to the groove, and bake for another 10-12 minutes until the cookies are set and lightly golden.
- Cool and slice. Let cool slightly, then slice diagonally and continue cooling.
- Make the glaze. Stir together the confectioners’ sugar, 1 tablespoon of milk, and vanilla until smooth. Add more milk if needed for consistency. Drizzle over the cookies and allow to set.
Tips for Success
- Don’t skip the chill time. Chilling the dough for 15-20 minutes before shaping can help prevent excessive spreading during baking and make it easier to work with. If your kitchen is warm, you may also find it beneficial to chill the shaped dough briefly before baking.
- Use seedless jam. For the smoothest texture and best presentation, opt for seedless raspberry jam. It creates an even ribbon and gives a cleaner bite without the distraction of seeds. Of course, if you love the texture of raspberry seeds or already have seeded jam on hand, you can absolutely use it.
- Make a good groove. Be sure to press a deep enough groove into the dough so it holds plenty of jam without going all the way through. Aim for about halfway so it’s deep enough to hold a good amount of filling but not so deep that it compromises the structure of the cookie. You can use a long-handled wooden spoon, the back of a spoon, or just your finger.
- Reinforce the groove. After the first bake, the groove may need to be reinforced before adding the jam. Use a spoon to gently press it again if needed.
- Reshape if needed. If the dough spreads during the first bake, you can use a bench scraper (or similar tool) to reshape the logs before adding the jam.
- Don’t overfill with jam. While it’s tempting to pack in the jam, overfilling can cause it to overflow during baking. Keep it level with the dough. If the jam does overflow, simply let it cool and carefully trim any excess jam for a neater appearance. (You can see above that mine overflowed a bit on a few of the ends.)
- Double bake. Baking the dough first without the jam helps create a nice defined groove and prevents sogginess.
Variations
- Different jams. Swap out the raspberry jam for apricot, strawberry, or even blueberry for a fun twist for your ribbon cookies. You can even add a different flavor to each strip of dough for some variety.
- Citrus zest. Add a bit of lemon or orange zest to the dough for a bright citrus note that pairs well with the jam.
- Glaze flavors. Add a drop of almond or lemon extract to the glaze for a different flavor profile.
How to Store
- Room temperature: Store your raspberry ribbon cookies in an airtight container for 3-4 days. Place parchment or wax paper between the layers if glazed to prevent sticking.
- Refrigerator: Store in the refrigerator for up to a week in an airtight container.
- Freezer: Freeze cookies in a single layer before transferring to a container for up to 2-3 months. Thaw at room temperature.
More Thumbprint Cookies
Get the Recipe:
Raspberry Ribbon Cookies
Yield
48 cookies
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
These raspberry ribbon cookies are buttery and tender, filled with a bright ribbon of raspberry jam, and topped with a light glaze. Perfect for holidays or anytime you’re craving something sweet and fruity!
Ingredients
For the cookies:
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup raspberry jam or preserves (seedless recommended)
For the glaze:
- 1/2 cup (55g) confectioners’ sugar
- 1-2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
To make the cookies:
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and both extracts, mixing until well combined.
- Gradually add the flour mixture to the butter mixture until a soft dough forms. Chill for 15-30 minutes. (Go with the longer time if your kitchen is warm.)
- Preheat the oven to 350°F. Line one or two baking sheets with parchment paper or silicone liners.*
- Divide the dough into 4 portions. Roll each portion into a log about 12 inches long and place them on the pan. Use the long handle of a wooden spoon, the back of a spoon, or your finger to press a groove down the center of each log, being careful not to press all the way through. (Aim for about halfway.)** If your kitchen is warm, chill the dough again before baking.
- Bake one pan at a time for 10 minutes. Then remove from the oven and, if needed, gently reshape the groove in the dough with a spoon and carefully reshape the cookies with a bench scraper if they have spread too much. Fill the grooves with raspberry jam.
- Return the pan to the oven, and bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown.
- Allow the cookie logs to cool slightly, then carefully transfer them to a cutting board and slice diagonally into 1-inch pieces while still warm. Let cool for another 5-10 minutes before adding the glaze.
To make the glaze:
- Whisk together confectioners’ sugar, 1 tablespoon of the milk, and vanilla extract. If needed, add small amounts of milk at a time until the glaze is the right consistency. Then drizzle over the cookies.
- Allow the cookies to cool completely and the glaze to set before serving or storing.
Notes
Store in an airtight container at room temperature up to 3-4 days.
*I usually bake these on one pan, but go with two if you're worried about the dough spreading. Just bake one pan at a time.
**Using a long-handled spoon works very well, but you'll need to do this before you transfer the dough to the pan if you're using a rimmed baking sheet.
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