These delicate cookies combine a buttery shortbread-like base with a bright ribbon of raspberry jam. They have a distinctive shape, are simple to make, and yield plenty to share.
This recipe is flexible — swap the raspberry jam for blackberry, strawberry, or any jam you prefer. In these photos I used raspberry and blackberry because I had both on hand and enjoyed the contrast in color and flavor.
Ready your jam and let’s bake.
Making Raspberry Ribbon Cookies
If you have an 11 x 17″ baking sheet you can bake all four cookie logs at once. If not, bake in batches on a smaller sheet. Line the sheet with parchment or grease it lightly, and bring the butter to room temperature.
In a large bowl, beat the butter and sugar until light and creamy, then mix in the egg and vanilla. In a separate bowl whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until the dough comes together.
Divide the dough into four equal portions. With your hands shape each portion on the prepared sheet into a 10 x 2½” rectangle. Press a ½” groove down the center of each rectangle with your finger — that’s where the jam will sit. Bake for 10 minutes.
While the dough bakes, spoon the jam into a zip-top bag and snip off a small corner for piping. Remove the baking sheet from the oven and pipe a line of jam into the indentation of each rectangle. Don’t overfill — excess jam can run over the edges and create a mess.
Return the sheet to the oven and bake another 10–15 minutes, until the cookies are lightly golden. Let them cool on the sheet about three minutes, then move one rectangle at a time to a cutting board. Slice across the short side into ½–¾” pieces to form the “ribbons” with jam in the center. Transfer the slices to a wire rack to cool completely.
Sweetening Ribbon Cookies
These cookies are pleasantly restrained in sweetness. If you prefer a sweeter finish or want a decorative touch, drizzle them with a simple glaze:
Mix 1 cup powdered sugar with 1–2 tablespoons milk, ½ teaspoon vanilla extract, and optionally ½ teaspoon fresh lemon zest. Combine until smooth, pour into a zip-top bag, snip a corner, and drizzle over the cooled cookies.
More Cookie Recipes:
- Molasses Crinkles
- Almond Joy Cookies
- Chocolate Cherry Crinkle Cookies
- Brown Sugar Praline Cookies
- Italian Spumoni Cookies
…and more. Search “cookies” on the site or browse the Desserts category for additional recipes.
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Raspberry Ribbon Cookies
Ingredients
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup raspberry jam (or blackberry, blueberry, strawberry, etc.)
Instructions
- Preheat the oven to 350°F. Grease an 11 x 17″ baking sheet or line it with parchment.
- In a large bowl beat the butter and sugar until smooth and creamy. Stir in the egg and vanilla.
- In a separate bowl combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until fully combined. Divide the dough into four portions.
- Shape each portion into a 10 x 2½” rectangle on the prepared sheet. Use a finger to press a ½” indentation down the center of each rectangle. Bake 10 minutes.
- Meanwhile put the jam into a zip-top bag and snip a small corner. Remove the cookies from the oven and pipe a line of jam into each indentation. Return to the oven and bake 10–15 more minutes, until lightly browned.
- Cool the logs for about 3 minutes, then transfer one at a time to a cutting board and slice into ½–¾” ribbons. Let the cookies cool completely on a wire rack. Enjoy.
Notes
Nutrition
| Carbohydrates: 7 g
| Protein: 1 g
Raspberry Ribbon Cookies
Follow the recipe and enjoy sharing these pretty, not-too-sweet cookies. Wishing you a lovely day and happy baking.
A brief note: the author mentions a blank recipe book they helped create as a personal gift idea; it’s a sentimental way to preserve family recipes and memories.