Raspberry Ribbon Cookies

You’ll love these delicate cookies that taste like a butter cookie, but with a splash of raspberry. They’re unique in their shape, and actually easy to make. Raspberry Ribbon Cookies make enough to share, too, which is always fun.

I like recipes I can change easily, like switching out the raspberry jam for blackberry or strawberry. Really, use any flavor jam that floats your boat.

In the pictures shown here, I used raspberry and blackberry, if for no other reason than I could. I had both jams in my fridge, and both tasted amazing.

So, grab your jam and let’s bake.

Making Raspberry Ribbon Cookies

If you have an 11 x 17″ baking sheet, you’ll love this; you can bake everything all at once. If not, no worries, just bake in batches.

Either grease the baking sheet or line it with parchment paper, and make sure your butter is softened.

In a large bowl, beat the butter and sugar until light and fluffy. Then, add the egg and vanilla.

In a separate bowl, mix the dry ingredients together; flour, baking powder, and salt.

Then, gradually add the dry ingredients to the creamed mixture until everything is fully combined.

Divide the cookie dough into four equal parts. Using your hands, shape each portion into a 10 x 2 1/2″ rectangle, then make a 1/2″ indentation down the center with a finger. This is where the jam will go.

Do this with all four portions, then bake for 10 minutes.

While they’re baking, put the jam in a ziplock bag and snip the tip off a corner. Remove the cookies from the oven and pipe the jam into the indentation down the center of each rectangle. Avoid the temptation of over-filling them as the jam will just run all over the top and get messy.

Then, back into the oven they go for another 10 – 15 minutes, or until they turn a lovely golden brown.

Let them cool for about three minutes on the sheet, then one at a time, remove each rectangle to a cutting board. Cutting on the short side, make 1/2 – 3/4″ slices, or “ribbons,” with the jam in the middle. See picture below.

Once cut, let them cool completely on a wire rack.

Sweetening Ribbon Cookies

I love that these cookies are not too sweet, but if it’s a sugar-fix you’re looking for, I’ve got you covered.

To sweeten these cookies, or as a decoration, add a glaze. The recipe for the glaze is listed in the NOTES section of the recipe, but it’s easy enough. Just mix together one cup powdered sugar, 1 – 2 tablespoons milk, 1/2 teaspoon vanilla extract, and optionally, 1/2 teaspoon fresh lemon zest.

Pour the glaze into a ziplock bag and snip one corner off, then drizzle over the cookies. Both pretty and delicious.

More Cookie Recipes:

• Molasses Crinkles
• Almond Joy Cookies
• Chocolate Cherry Crinkle Cookies
• Brown Sugar Praline Cookies
• Italian Spumoni Cookies

…and more. Just enter “cookies” under the search bar or click on Desserts under the Recipes drop down menu.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Raspberry Ribbon Cookies

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In the meantime, I hope you have yourself a blessed day.

My Collected Recipes:

A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.