Save 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 is a favorite during the holiday season in my family, bringing everyone together around a beautifully decorated platter.
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 This recipe always brings my family together, creating sweet memories around the holiday table.
Notes
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 This raspberry wreath cookie platter is a stunning and delicious centerpiece for your next celebration.
Recipe Questions
- → What makes these cookies tender and soft?
The use of softened unsalted butter creamed with sugar creates a light, airy dough, resulting in tender, melt-in-mouth cookies.
- → Can I substitute raspberry jam with other flavors?
Yes, strawberry or apricot preserve can be used to vary the fruity filling while maintaining delicious results.
- → How should I store the finished cookies?
Keep them in an airtight container at room temperature to maintain crispness and freshness for several days.
- → Is chilling the dough necessary?
Chilling the dough firms it up for easier rolling and more precise cutting, preventing spreading during baking.
- → What optional garnishes enhance the presentation?
Crushed freeze-dried raspberries, fresh mint leaves, or edible flowers add color and festive flair to the wreath shape.