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 cookie wreath has become a holiday tradition in my family, always bringing smiles and sweet memories.
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 Sharing these cookies always brings joy and warmth to our family gatherings.
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 makes any celebration extra special and memorable.
Recipe FAQs
- → How can I keep the cookies crisp before serving?
Fill the cookies with raspberry jam just before serving to prevent them from becoming soggy and maintain their crisp texture.
- → Can I substitute the raspberry jam with other flavors?
Yes, strawberry or apricot preserves work well as alternatives, lending a different but complementary fruity touch.
- → What is the recommended baking temperature and time?
Bake at 180°C (350°F) for 10–12 minutes until edges turn lightly golden for perfect texture.
- → Are there any allergen considerations?
This dish contains wheat, eggs, and dairy. Almond extract may trigger nut allergies and can be omitted if needed.
- → How is the wreath shape achieved?
Arrange rings and solid cookie rounds on a platter, decorating with crushed freeze-dried raspberries and fresh mint or edible flowers to form a festive wreath.
- → Can lemon zest be added to the dough?
Adding lemon zest enhances the flavor with a fresh citrus note, complementing the raspberry filling beautifully.