These Ribbon Cookies are buttery, tender, and filled with a sweet ribbon of raspberry jam in every bite. They’re as pretty as they are delicious, making them a perfect addition to a Christmas cookie tray or holiday cookie exchange.
What we love about these Raspberry Ribbon Cookies
I love the flavor and texture of these cookies. They are buttery, tender cookies that practically melt in your mouth. The sweet raspberry filling and almond icing are a delicious combination that pairs beautifully with the taste and texture of the cookie. Kids love to help get involved with making them as well. You roll the dough into logs, flatten them, make a well in each log, and fill with jam.
If you’re looking to add a little Christmas cheer to a Christmas cookie tray, these are a lovely choice. They are festive, and they really are as pretty as they are delicious.
Looking for other Christmas treats? Try our Christmas Sprinkle Cookies, Ginger Crinkle Cookies, Kitchen Sink Cookies, Cherry Bars with Almond Glaze, our Orange Cranberry Cookies with Icing, Caramel Pretzel Chocolate Bark, Peppermint Bark Pretzels, Cranberry Walnut Cookies, Pecan Tassies with Honey, or our Chocolate Butter Toffee with Pecans
What you need to make these Ribbon Cookies
You will need the following ingredients:
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter
- Granulated Sugar
- Powdered sugar
- Egg
- Vanilla extract
- Almond extract
- Raspberry jam
- Half-and-half
Jam Ribbon Cookies Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could substitute vanilla extract for almond extract.
- You can use different flavors of jam for the cookie filling. We have also done these with apricot jam. Other berry or fruit jams would be delicious. I want to try them with lemon curd as well.
- If you don’t have half and half, you can substitute milk for the icing and increase the powdered sugar to 1 1/2 cups, and decrease the milk to 1 1/2 tablespoons.
Step-by-step Instructions
Step 1. In a medium-sized bowl, whisk together the dry ingredients. In a stand mixer with a paddle attachment or in a bowl with an electric mixer, beat together the softened butter, granulated sugar, and powdered sugar for 2 minutes until light and fluffy. Use a spatula to scrape the edges of the bowl. Beat in the egg, vanilla, and almond extracts. Add the dry ingredients on low speed; do not overmix.
Sprinkle a little additional flour on a clean surface. Divide the dough into four equal pieces. Roll one piece of dough into a log 10 inches long and one inch wide. Using a bench scraper, cake lifter, or two spatulas, carefully remove the log and put it on a prepared baking sheet. Repeat with each piece of dough, placing the dough logs at least 2 inches apart.
Step 2. Using your hands and/or a spatula, flatten the dough so it is about 1 1/4 inches thick. Using a wooden spoon handle or your finger, make a 3/4 inch well down the center of each log. The logs should now be about 1 1/2 inches wide. Place the raspberry jam into a Ziploc sandwich-sized bag and cut a small hole out of the corner. Squeeze the jam into the wells of each log.
Step 3. Bake the ribbon cookies, one cookie sheet at a time, for 15 minutes, or until the edges are just slightly golden. Remove from the oven and let them rest for about 15 minutes on a cooling rack.
In a small bowl, whisk together the powdered sugar, half-and-half, and almond extract. Drizzle the icing over the ribbon cookies and let completely cool before slicing.
Step 4: Cut the logs diagonally crosswise into 1-1 1/2 inch strips. Wipe the knife clean between cuts as needed. Serve immediately or store in an airtight container at room temperature for 2-3 days.
Tips
- I recommend keeping parchment paper on hand; it is especially helpful when baking cookies. Lining your pan with parchment paper helps prevent cookies from spreading when baking, which in turn helps prevent your cookies from becoming too thin and crispy. The cookies won’t stick to your pan, and pans are much easier to clean up. Also, the parchment paper creates a thin layer between the cookies and the pan, which helps promote even browning and prevents hot spots on your pan that may cause cookies to burn.
- I love USA baking pans and use these pans when making cookies.
- I love using my cake lifter and a bench scraper with these cookies. The cake lifter easily lifts the dough logs onto the sheet pans, and the bench scraper I love for cutting dough, scraping dough & flour off the counter, and for helping with a straight edge.
Frequently Asked Questions
| Can the cookie dough or cookies be made in advance? |
| a. The USDA says that cookie dough is safe in the fridge for 2-4 days. You can make this dough in advance, store it tightly covered in the fridge, and roll and bake the cookies when you are able. Before rolling and baking, keep the dough out at room temperature for about 30 minutes, or the dough may be hard to work with. b. You can freeze the raw dough and thaw it in the fridge before rolling out. c. Additionally, you can freeze the finished ribbons before adding the glaze for up to 2 months in a tight container. Thaw on the counter at room temperature for 30 minutes to 2 hours. |
| How do I store Ribbon Cookies? |
| a. Store cookies in an airtight container at room temperature for 2-3 days, and in the freezer for up to 3 months. Refrigerating the cookies can slightly dry out the cookies, so room temperature storage is best. Even with the half-and-half or milk in the icing, the amount of sugar used acts as a preservative, and it is safe to keep at room temperature. I use a Tupperware container and use parchment paper to separate the layers when stacking, so the cookies don’t stick together. b. These cookies freeze very well when stored in an airtight container for up to 2-3 months. You can freeze with the glaze or add the glaze just before serving. The glaze will look best if you apply it after freezing and thawing. Thaw on the counter at room temperature for 30 minutes to 2 hours. |
Ribbon Cookies
These Ribbon Cookies are buttery, tender, and filled with a sweet ribbon of raspberry jam in every bite. They’re as pretty as they are delicious, making them a perfect addition to a Christmas cookie tray or holiday cookie exchange.
30
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minutes32-40
ribbon cookiesIngredients
Cookies
1 1/4 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup raspberry jam
Icing
1 cup powdered sugar
2 tablespoons half and half
1/4 teaspoon almond extract
Directions
- Line 2 baking trays with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer with a paddle attachment or in a bowl with an electric mixer, beat together the softened butter, granulated sugar, and powdered sugar for 2 minutes, until light and fluffy. Use a spatula to scrape the edges of the bowl.
- Beat in the egg, vanilla, and almond extracts until thoroughly mixed in.
- On low speed, add the flour mixture and mix just until the wet and dry ingredients are combined. Do not overmix.
- Sprinkle a little additional flour on a clean surface. Remove the dough from the bowl and, using a bench scraper or sharp knife, divide the dough into four equal pieces.
- Roll one piece of dough into a log 10 inches long and one inch wide. Using a bench scraper, cake lifter, or two spatulas, carefully remove the log and put it on a prepared baking sheet. Repeat with each piece of dough, placing the dough logs at least 2 inches apart.
- Using your hands and/or a spatula, flatten the dough so it is about 1 1/4 inches thick.
- Using a wooden spoon handle or your finger, make a 3/4 inch well down the center of each log. The logs should now be about 1 1/2 inches wide.
- Place the raspberry jam into a Ziploc sandwich-sized bag and cut a small hole out of the corner. Squeeze the jam into the wells of each log.
- Bake the ribbon cookies, one cookie sheet at a time, for 15 minutes, or until the edges are just slightly golden. Remove from the oven and let them rest for about 15 minutes on a cooling rack.
- In a small bowl, whisk together the powdered sugar, half-and-half, and almond extract. Drizzle the icing over the ribbon cookies and let completely cool before slicing. Cut the logs diagonally crosswise into 1-1 1/2 inch strips. Wipe the knife clean between cuts as needed. Serve immediately or store in an airtight container at room temperature for 2-3 days.
Notes
- I recommend using a ruler to help guide you with the length of the dough logs so that they are all uniform.
- I love using my cake lifter and a bench scraper with these cookies. The cake lifter easily lifts the dough logs onto the sheet pans, and the bench scraper I love for cutting dough, scraping dough & flour off the counter, and for helping with a straight edge.
- I find using my finger is easiest for making the wells in the logs before adding the raspberry jam. I’ve tried using the end of a wooden spoon or other utensil, but my finger worked great.
- If you don’t have half and half, you can substitute milk for the icing and increase the powdered sugar to 1 1/2 cups, and decrease the milk to 1 1/2 tablespoons. The half and half does taste best.
- Feel free to try other flavors of jams or jellies. We liked raspberry with the almond icing. You could use apricot, cherry, peach, other berry flavors, etc.
- To measure your flour, spoon the flour into a dry measuring cup and level off the top using a knife or straight-edged utensil for best results.
