Raspberry Ribbon Cookies

Sometimes you need a batch of homemade cookies on the fly but you don’t have time for anything complicated. That’s when you reach for this raspberry ribbon cookie recipe. They’re similar to thumbprint cookies with a flaky, buttery cookie base and then dressed up with raspberry jam and a vanilla glaze for excellent flavor. However, there’s no need to form individual balls of cookie dough. Instead, make logs with the dough, fill them with a strip of jam down the middle, bake them and cut them into light, thin cookies.

With such a simple method, these raspberry ribbon cookies can be prepped and baked in under an hour, so you’ll end up with five dozen finished cookies in no time. Make a batch to share with family or friends, whether you’re putting together a dessert for a party or planning your holiday cookies to box up as gifts.

Ingredients for Raspberry Ribbon Cookies

• Butter: Butter is one of the two main flavors here, so use the best butter brand you can buy. Soften the butter to room temperature before baking.
• Granulated sugar: Granulated sugar adds sweetness to these cookies and contributes to the light and airy texture.
• Egg: The egg binds the ingredients and makes the cookies rise while baking. Use room-temperature eggs when baking.
• Vanilla extract: Infuse flavor with a small amount of vanilla extract. Using a good vanilla extract heightens the flavor.
• All-purpose flour: Flour is a key ingredient for providing structure when baking cookies.
• Baking powder: Baking powder helps the cookies rise while baking.
• Salt: A small amount of salt goes a long way in balancing sweetness.
• Raspberry jam: Use your favorite brand or homemade raspberry jam for these cookies.
• Glaze: Dress up these raspberry ribbon cookies with a drizzle of vanilla glaze on top. Simply combine confectioners’ sugar, vanilla and a small amount of evaporated milk. If you don’t have evaporated milk, use 2% or whole milk.

Directions

Step 1: Cream the butter and sugar

Preheat the oven to 350°F. In a large bowl, cream the butter and granulated sugar until light and fluffy, five to seven minutes.

Editor’s Tip: Properly creaming butter and sugar is integral to the cookie’s structure. You want it fluffy and pale yellow.

Beat in the egg and vanilla extract.

Step 2: Mix in the dry ingredients

In another bowl, combine the flour, baking powder and salt.

Gradually add the dry ingredients mixture to the creamed mixture and mix well.

Step 3: Bake the ribbons

Divide the dough into four portions. Shape each into a 10×2-1/2-inch log.

Place the logs 4 inches apart on greased or foil-lined baking sheets. Make a 1/2-inch depression down the center of each log. Bake for 10 minutes.

Step 4: Add the jam

Fill the depressions with raspberry jam. Bake until lightly browned, 10 to 15 minutes longer. Cool for two minutes before removing to a cutting board.

Cut into 3/4-inch slices. Place on wire racks.

Step 5: Top with glaze

In a small bowl, whisk together the confectioners’ sugar, evaporated milk and vanilla.

Drizzle the glaze over the warm cookies and let them cool completely.

Raspberry Ribbon Cookie Variations

• Use another jam: While raspberry provides wonderful flavor for these cookies, you can easily choose another flavor. Swap in strawberry jam, blueberry jam or apricot preserves. Alternatively, you can mix and match, utilizing a variety of jam flavors.
• Try a different topping: Instead of the simple vanilla glaze, try the glaze with another extract, like lemon or orange. Or, add 2 teaspoons of baking cocoa to the glaze for a raspberry chocolate version.
• Swap the extract: Instead of vanilla extract in the cookie, try almond extract or orange extract.
• Dust with sugar: If you’d prefer to skip the glaze, dress up these raspberry ribbon cookies with a dusting of confectioners’ sugar.

How to Store Raspberry Ribbon Cookies

To maintain their flavor and texture, these cookies should be stored in an airtight container. Another storage option is to wrap them in storage wrap or place them in a zip-top bag. They’ll last up to one week at room temperature.

Can you freeze raspberry ribbon cookies?

To freeze raspberry ribbon cookies, wrap them in storage wrap and place them in a freezer bag. Store the frozen cookies for up to two months. Thaw them at room temperature before eating.

Can you make raspberry ribbon cookies ahead of time?

These are a great make-ahead cookie. You can prep the dough ahead of time, wrap it and store it in the fridge for up to one week. You can also bake the cookies and freeze them without the glaze drizzled over top. When ready to serve them, thaw the cookies at room temperature and then finish them with the glaze.

Raspberry Ribbon Cookie Tips

What should I do if the dough is too soft?

If the dough seems too soft before forming and baking the ribbons, let it sit in the fridge for 20 to 30 minutes. This helps solidify the butter for a better texture once baked.

Can I make another shape of raspberry ribbon cookies?

The ribbon structure makes it easy to prep many treats at once, without forming them into individual cookies. However, if preferred, you can use this cookie dough to make raspberry thumbprints instead. Roll out balls of dough and use your thumb to create an indent in each. Fill each indentation with raspberry jam, bake and then drizzle with the glaze as directed.