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 brings a festive touch to any holiday gathering and has always been a crowd-pleaser with my friends and family.
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.
Save Sharing this wreath cookie platter during the holidays has created cherished moments and sweet memories with my family.
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 Enjoy this elegant raspberry wreath cookie platter as a festive centerpiece or a delightful gift.
Kitchen Tips & Answers
- → What type of flour is best for these cookies?
All-purpose flour is recommended for a tender yet sturdy dough that holds shape well.
- → Can I substitute raspberry jam with other flavors?
Yes, strawberry or apricot jams work nicely and offer tasty variations for the filling.
- → How thick should the dough be rolled?
Roll the dough about 5 mm (1/4 inch) thick to ensure even baking and a tender texture.
- → What garnishes complement the wreath presentation?
Crushed freeze-dried raspberries, fresh mint leaves, or edible flowers add festive color and freshness.
- → Can these cookies be prepared ahead of time?
Yes, baking and cooling the cookies in advance helps maintain crispness when filled shortly before serving.