Pin 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 reminds me of family holiday gatherings where everyone would reach for these delightful cookies first.
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
- Preheat oven:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Cream mixture:
- 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).
- Mix dry ingredients:
- 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.
- Chill dough:
- 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.
- Cut cookies:
- 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.
- Bake:
- 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.
- Assemble:
- Spread about 1 tsp raspberry jam on each solid cookie base. Top with a ring-shaped cookie. Gently press together.
- Decorate:
- 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.
Pin My family loves gathering around the kitchen table making these cookies every holiday season.
Notes
Substitute raspberry jam with strawberry or apricot for variety. For extra flavor, add lemon zest to the dough. 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.
Pin This raspberry wreath cookie platter is a festive treat that’s sure to impress and delight your guests.
Recipe Q&A
- → What type of jam works best for this wreath?
Seedless raspberry jam is preferred for a smooth, vibrant filling, but strawberry or apricot can also be used for variety.
- → How can I ensure the cookies stay crisp after assembly?
Cookies can be made ahead and filled just before serving to maintain their crispness.
- → Can I add extra flavors to the dough?
Yes, adding lemon zest enhances the dough's flavor with a subtle citrus note.
- → What garnishes complement the wreath platter?
Crushed freeze-dried raspberries, fresh mint leaves, or edible flowers provide colorful and fresh accents.
- → Are there any common allergens in this preparation?
This contains wheat gluten, egg, dairy from butter, and optionally almond extract, which may trigger nut allergies.