Save to Pinterest A festive cookie platter shaped like a wreath, featuring tender butter cookies filled with vibrant raspberry jam and finished with a dusting of powdered sugar—perfect for holidays or special occasions.
This recipe has become a favorite in my family's holiday tradition, bringing everyone together to enjoy baking and sharing.
Ingredients
- Cookie Dough: 225 g (1 cup) unsalted butter, softened, 150 g (3/4 cup) granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp almond extract (optional), 320 g (2 2/3 cups) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
- Filling & Decoration: 150 g (1/2 cup) raspberry jam (seedless preferred), 30 g (1/4 cup) powdered sugar for dusting, 2 tbsp freeze-dried raspberries crushed (optional for garnish), Fresh mint leaves or edible flowers (optional for garnish)
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using).
- Step 3:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Step 4:
- Divide the dough in half. Roll each half between two sheets of parchment to about 5 mm (1/4 inch) thickness. Chill for 15 minutes.
- Step 5:
- Using a round or fluted 6–8 cm (2.5–3 inch) cookie cutter, cut out cookies. Use a smaller cutter (2–3 cm/1 inch) to cut out centers from half of the rounds to create rings.
- Step 6:
- Arrange cookies on prepared baking sheets, keeping rings and solid rounds separate. Bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- Step 7:
- Spread about 1 tsp raspberry jam on each solid cookie base. Top with a ring-shaped cookie. Gently press together.
- Step 8:
- Dust assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and decorate the platter with fresh mint leaves or edible flowers to form a wreath shape.
Save to Pinterest Baking these cookies has created many joyful family moments around the holiday table, with everyone enjoying the sweet results.
Notes
Substitute raspberry jam with strawberry or apricot for variety. For extra flavor, add lemon zest to the dough. The cookies can be made ahead and filled just before serving to keep them crisp. Pair with sparkling wine or a fruity tea.
Required Tools
Electric mixer or stand mixer, Mixing bowls, Rolling pin, Parchment paper, Cookie cutters (large and small rounds), Baking sheets, Wire rack
Allergen Information
Contains wheat (gluten), egg, and dairy (butter). Almond extract may trigger nut allergies omit if necessary. Always check jam and other packaged ingredient labels for allergen warnings.
Save to Pinterest This raspberry wreath cookie platter is sure to impress your guests with its festive look and delightful flavors.
Recipe FAQs
- → What type of jam works best for filling?
Seedless raspberry jam is ideal for a smooth texture, but strawberry or apricot jams work well as alternatives.
- → Can I prepare the cookies in advance?
Yes, the cookies can be baked ahead and filled just before serving to maintain crispness.
- → What extracts enhance the dough's flavor?
Vanilla extract provides classic sweetness, while almond extract adds a subtle nutty note if preferred.
- → How should the cookies be baked?
Bake on parchment-lined sheets at 180°C (350°F) for 10–12 minutes until edges turn lightly golden.
- → What garnishes complement the wreath presentation?
Crushed freeze-dried raspberries, fresh mint leaves, or edible flowers add color and festive appeal.