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 cookie wreath became my go-to dessert for holiday gatherings, always impressing guests with its look and taste.
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
- Step 1:
- Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.
- Step 2:
- 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).
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- Spread about 1 tsp raspberry jam on each solid cookie base. Top with a ring-shaped cookie. Gently press together.
- Step 8:
- 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 My family always gathers around this cookie platter during holidays, making sweet memories while enjoying the treat.
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.
Nutritional Information
Per cookie approx calories 130 total fat 6 g carbohydrates 18 g protein 1.5 g
Save This raspberry wreath cookie platter is a delightful centerpiece and treat any time of the year.
Recipe Help & Answers
- → Can almond extract be omitted?
Yes, almond extract is optional and can be left out for those with nut allergies or a milder flavor.
- → What can I use instead of raspberry jam?
Strawberry or apricot preserves make excellent alternatives, offering different fruity notes.
- → How thick should the cookie dough be rolled?
Roll the dough to approximately 5 mm (1/4 inch) thickness for optimal baking and texture.
- → How do I create the wreath shape?
Arrange the jam-filled cookies on a platter in a circular pattern, using garnishes like mint or edible flowers for decoration.
- → Can these cookies be prepared in advance?
Yes, cookies can be baked ahead and filled just before serving to maintain crispness.
- → What baking temperature is recommended?
Bake the cookies at 180°C (350°F) until edges are lightly golden, typically 10–12 minutes.