There’s something magical about baking Festive Raspberry Cookies during the holiday season. The scent of warm vanilla, the sparkle of sugar, and the bright pop of raspberry jam create a cozy tradition that feels both nostalgic and new. These cookies are soft, buttery, and beautifully finished with jewel-toned centers perfect for gifting or displaying on your holiday dessert table.
Table of Contents
Festive Raspberry Cookies Recipe
⏱️ At a Glance
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Servings: 24 cookies
- Calories: 118 per cookie
🧈 Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 1/2 tsp pure vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 tsp fine sea salt
- 1/2 cup raspberry preserves (seedless preferred)
- Optional: 2 tbsp coarse sugar for topping
📘 Instructions
- Cream the butter and sugar together in a large bowl until light, smooth, and pale.
- Add the egg yolk and vanilla extract. Mix until fully incorporated.
- Whisk together flour and salt, then fold the dry mixture into the wet ingredients until a soft dough forms.
- Cover and chill the dough for 30 minutes to firm up.
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment.
- Roll the dough into 1-inch balls. If using, lightly roll them in coarse sugar.
- Use your thumb or the back of a rounded measuring spoon to create an indent in each dough ball.
- Spoon about 1/2 teaspoon of raspberry preserves into each indentation.
- Bake for 10–12 minutes or until edges look set but not browned.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.
Substitutions & Dietary Swaps
- Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
- Dairy-Free: Swap butter for plant-based butter sticks (not spreadable tubs).
- Jam Options: Blueberry, apricot, or strawberry work beautifully.
- Flavor Boost: Add 1/2 teaspoon almond extract for a more festive aroma.
Chef’s Pro Tips
- Chilling the dough prevents spreading and keeps the cookies thick and tender.
- Warm jam in the microwave for 10 seconds if it’s too stiff to spoon neatly.
- For perfect indentations, press again right after baking if they puff up.
- Use a small piping bag for cleaner jam placement.
Make Ahead, Storage & Reheating
- Make Ahead: Dough can be refrigerated for up to 3 days.
- Freezing Dough: Roll into balls, freeze, then thaw before adding jam.
- Storage: Keep fully baked cookies in an airtight container for 5 days.
- Freezing Baked Cookies: Freeze up to 2 months; thaw at room temp.
- Reheating: Warm for 2–3 minutes at 300°F to revive texture.
Troubleshooting & Common Mistakes
- Cookies spreading too much: Dough wasn’t chilled long enough.
- Cracking edges: Press the indentation gently and evenly.
- Jam burning: Overfilled indentations or too-high heat.
- Dry texture: Overbaking remove when edges just set.
Flavor Pairings & Serving Suggestions
Festive Raspberry Cookies
Ingredients
Equipment
Method
- Cream the softened butter and granulated sugar together in a large mixing bowl until light, smooth, and pale.
- Mix in the egg yolk and vanilla extract until fully incorporated and creamy.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt. Add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Cover the dough and chill in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. If desired, roll each ball lightly in coarse sugar and place on the prepared baking sheets, spacing them a couple of inches apart.
- Use your thumb or the back of a rounded measuring spoon to make an indentation in the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of raspberry preserves.
- Bake for 10–12 minutes, or until the edges are just set but not browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
FAQs
Can I use frozen raspberries instead of jam?
No! frozen berries will release moisture and make the cookies soggy. Stick to preserves.
Why did my cookies crack?
Slight cracking is normal. Excessive cracking usually means the dough was too cold or pressed too firmly.
Can I double the recipe?
Yes! This recipe scales well just chill in two batches.
Can I make these without eggs?
Replace the egg yolk with 1 tablespoon milk for similar richness.
How do I keep the jam from overflowing?
Use only 1/2 teaspoon per cookie and create deep, clean indentations.
Can I color the dough for holidays?
Yes! add a few drops of gel food coloring during mixing for festive hues.
Conclusion
These Festive Raspberry Cookies bring together sweetness, beauty, and nostalgic holiday warmth. Whether you’re baking for a party, for gifts, or simply to fill your kitchen with seasonal cheer, this recipe is a dependable favorite. Try them once, and they’ll become part of your annual holiday tradition. Happy baking!