Description
Festive Raspberry Christmas Cookies with buttery shortbread, sweet raspberry jam, and a dusting of powdered sugar a holiday classic that’s as beautiful as it is delicious.
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam (seedless preferred)
Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Mix in vanilla extract until smooth.
4. Add flour and salt, stirring until a soft dough forms.
5. Divide dough into two portions and roll each out to about 1/4-inch thickness on a lightly floured surface.
6. Use a round or fluted cookie cutter to cut cookies. Use a smaller cutter to cut centers out of half the cookies (these will be the tops).
7. Transfer to baking sheets and bake for 10–12 minutes, or until lightly golden around the edges.
8. Cool completely. Spread about 1 teaspoon raspberry jam on the bottom cookies, then top with the cut-out cookies.
9. Dust with powdered sugar before serving.
Notes
Try apricot, strawberry, or cherry jam for variety.
For an extra festive touch, drizzle with white chocolate.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry linzer cookies, Christmas cookies, holiday jam cookies, shortbread cookies