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Raspberry Ribbons Recipe

Raspberry Ribbons Recipe

I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:30 servings


  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons evaporated milk
  • 1/2 teaspoon vanilla extract


  • 1. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • 2. Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350° for 10 minutes.
  • 3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.
  • 4. In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely. Yield: about 5 dozen.

Nutritional Facts

2 each: 134 calories, 6g fat (4g saturated fat), 24mg cholesterol, 91mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 1g protein.

Reviews for Raspberry Ribbons

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2124arizona User ID: 845443 268159
Reviewed Jun. 20, 2017

"This recipe comes in handy when you are pressed for time. They always receive many compliments."

justmbeth User ID: 1196484 240630
Reviewed Dec. 30, 2015

"A really beautiful and tasty cookie. I just had to be careful moving after they were cut as they wanted to break in half."

KiskiCook User ID: 1558168 83010
Reviewed Dec. 20, 2013

"I've made these cookies to give in gift boxes every Christmas for the last 5 years. They are so quick, easy, beautiful and delicious! Recently I found myself with only whole wheat flour on hand. Fearing the cookies would be too dry, I melted the butter instead of just softening it, and after adding the filling, baked for 10 minutes instead of my customary 12. The cookies turned out great. I've used a variety of fillings too - cherry, loganberry, strawberry, etc. It's great to have such a reliable recipe to pull out when you need a special treat."

LollyBlue User ID: 4450091 136544
Reviewed Dec. 8, 2013

"Beautiful cookies for any time of year. I made them for my Christmas tree decorating party. My little one said Santa sure would love em too! It's true, They are delicious and pretty. I had a tough time at first shaping the dough but figured it out. Worth the effort for a new recipe to WOW my familiy and friends."

tlees5 User ID: 2822300 53189
Reviewed Nov. 11, 2013

"I absolutely love these, I've made them numerous times and always are delicious."

jammin User ID: 3558751 132600
Reviewed Dec. 6, 2012

"These cookies are amazing! I would make them again with or without any type of filling."

jpfjjf2 User ID: 5466968 89257
Reviewed Dec. 26, 2011

"I have made these every Christmas for last six years and friends and family LOVE it! It definitely makes the list of cookies to bake every Christmas."

Snappcake User ID: 5948516 120612
Reviewed Dec. 16, 2011

"My family and friends love this recipe! I have made it for the last two years for my Christmas cookie gift packages. They always are the first to be eaten. Thank you for a great recipe!"

mkaylor User ID: 194202 120609
Reviewed Dec. 10, 2011

"Love this. so easy to make. so tasty."

mommytoanangel User ID: 1582942 113114
Reviewed Dec. 3, 2011

"these are SO good. We are adding these to our yearly list of Christmas cookies. We have to make another double batch b/c they were eaten up before we could share them. It is one of those by it at the bakery recipes!"

collieraddo User ID: 6264703 120458
Reviewed Nov. 29, 2011

"I made these for the first time last week. They turned out perfectly! I used raspberry jam for half of them and black cherry jam for the other half. Personally I liked the black cherry better. I brought them to a Bible study and they were gone in a flash. I will definitely be making them again."

Sweetchickie User ID: 355995 120457
Reviewed Oct. 25, 2011

"They turned out perfectly, looked just like the picture and tasted great. I used a chopstick to make the depression down the center of the logs; worked well."

beatntbroken User ID: 6210650 45255
Reviewed Oct. 23, 2011

"This recipe, while the idea is there, was a total bust. as soon as you cut it all the jam spills out. I used a jar of special jam that a family member brought back from europe for us and it was wasted.

All I got from this was how to make the glaze. Needed 1/2 tbsp more evaporated milk as it was too thick to even drizzle but it was pretty good."

morganrdkp User ID: 5643906 54161
Reviewed Nov. 30, 2010

"Make every year - it is the favorite of our home! quick , easy and delicious!"

kgill User ID: 4062672 120454
Reviewed Oct. 16, 2010

"I make these each Christmas, and they are my most requested cookie!"

JessikaAnne User ID: 5044686 136543
Reviewed Apr. 8, 2010

"I make these EVERY time I want a special treat for a potluck or event. I usually forgo the drizzle and instead I cover the jam with wax paper and then sprinkle icing sugar on the cookie (it keeps the jam looking clear and tidy). Everyone loves them.

Question: has anyone tried subbing margarine? In the original recipe book that they're in, it says no substitutions but I don't see that noted on the website."

KiskiCook User ID: 1558168 86607
Reviewed Apr. 8, 2010

"This recipe has everyone in the office fooled into thinking I'm a master baker. So easy and always delicious! I've successfully subbed All Fruit for the jelly and raw sugar for granulated. Flawless buttery perfection every time."

chrisbles User ID: 1045271 36956
Reviewed Feb. 19, 2010

"These cookies are delicious! I always receive rave reviews when I make them. For some variation, I sometimes make one batch of dough, and use four different jams (raspberry, blueberry, peach, strawberry). The different colors look very pretty on a platter, and everyone can choose their favorite flavor. I also use a silpat liner when baking them. The cookies slide off the cookie sheet a little easier."

bikenviken User ID: 1444178 60631
Reviewed Dec. 19, 2008

"These are so extremely yummy! They didn't keep the indent for me after baking so I just indented it again before I put the jam on. The cookie is a lot like shortbread... but with yummy jam in the center... what could be better? I used strawberry jam instead of raspberry."

bebopp_PA User ID: 50930 54159
Reviewed Dec. 15, 2007

"YUM...they look wonderful and easy! YEAH!"

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