Jam ribbon cookies also known as split second cookies or Scandinavian Raspberry Ribbons, are a simple dessert that combines buttery, crumbly cookie dough with a sweet and fruity jam filling.
These cookies are delicious and gorgeous, making them perfect for the holiday season and for holiday trays.
Why You'll Love These Ribbon Cookies
These jam ribbon cookies are a delicious blend of buttery shortbread cookie dough and fruity filling, creating a simple and indulgent treat. Here's why they're sure to become a favorite:
- Use Your Favorite Flavors: Raspberry jam is classic ribbon cookie filling, but you can substitute it with strawberry, apricot, or blackberry. Lemon curd and orange marmalade are also great options.
- Perfect for Any Occasion: Their pretty appearance makes them a standout at holiday gatherings such as Christmas. They're also a great addition to Christmas cookie trays!
- Easy to Make: These cookies are pretty and easy to make, even for beginners.
Ingredients in Jam Ribbon Cookies
Simple ingredients are needed for this cookie recipe and the jam flavor is entirely up to you!
- unsalted butter
- white sugar
- vanilla extract
- egg
- all purpose flour
- baking powder
- raspberry jam or lemon curd
Ribbon Cookie Icing
- powdered sugar
- vanilla extract
- milk
See the recipe card for the full ingredients and directions for how to make these delicious cookies.
How to Make Raspberry Ribbon Cookies
- In a large mixing bowl, cream butter and sugar until light and fluffy-about 2 minutes.
- Add the egg and vanilla extract, mixing until combined.
- In a medium bowl, whisk together the flour and baking powder. Gradually mix the dry ingredients into the wet ingredients until a dough forms and the dough pulls away from the edges of the bowl.
- Shape into a ball of dough, divide dough into four equal parts, shape them into flat disks, wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured work surface, roll one portion of dough into a 10-inch log and place it on a baking sheet.
- Use your thumb or a wooden spoon handle to create a shallow trench along the log's center.
- Repeat with the remaining dough portions, leaving space between each log.
- Carefully spoon jam into each long groove inside the logs. You can use raspberry seedless jam, lemon curd, or your favorite jam; be careful not to overfill.
- Bake cookie logs for 22-25 minutes or until the edges are lightly golden brown.
- Let the cookies cool for 10 minutes before drizzling the glaze on the cookies.
- Slice each log into 1-inch pieces using a pizza cutter or a sharp knife into diagonal slices and transfer to a wire rack to cool completely.
- To make the powdered sugar glaze, combine the powdered sugar, vanilla extract, and milk in a small bowl until smooth.
- Store in an airtight sealed container for up to 5 days at room temperature.
Tips for Making Ribbon Cookies
- Chill the dough: This will help prevent the cookies from spreading.
- Pick thick fillings: Thicker jams such as seedless raspberry jam, preserves, or curds are less likely to spill over the edges of the logs.
- Use parchment paper: This prevents the logs from sticking to the cookie sheet and makes cleanup easier!
How to Store Ribbon Cookies
Store cooled cookies in an airtight container. They can be stored at room temperature for up to 5 days. To keep them fresh and prevent the jam from becoming sticky, place a layer of parchment paper between each layer of cookies.
Jam Ribbon Cookies can be frozen for long-term storage. To freeze the cookies, arrange them in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag and store in a freezer-safe container for extra protection.
Cookies can be stored in the freezer for up to three months. When ready to enjoy them, let the cookies thaw at room temperature for about 30 minutes.
Christmas Cookies for a Holiday Cookie Tray
No holiday cookie tray is complete without a mix of flavors and colors!
Jam ribbon cookies stand out with their vibrant jam filling. They pair beautifully with classics like iced gingerbread, peanut butter blossoms, and cream cheese sugar cookies.
📖 Recipe
Jam Ribbon Cookies
Equipment
Ingredients
- 1 cup unsalted butter - chilled
- ⅔ cup white sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ - ¾ cup seedless jam
Instructions
- In a large bowl, mix the butter and sugar until it is light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour and baking powder. Slowly add the dry ingredients to the wet ingredients until a dough forms and pulls away from the sides of the bowl.
- Shape the dough into a ball. Divide it into four equal parts. Flatten each part into a disk, wrap them in plastic wrap, and chill in the fridge for 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a floured surface, roll one piece of dough into a 10-inch log and place it on the baking sheet.
- Use your thumb or a wooden spoon handle to create a shallow groove down the center of the log.
- Repeat this with the other dough pieces, leaving space between each log on the baking sheet.
- Carefully fill each groove with jam. You can use seedless raspberry jam, lemon curd, or your favorite jam, but don't overfill.
- Bake the cookie logs for 22-25 minutes or until the edges are lightly golden brown.
- Let the cookies cool for 10 minutes before adding the glaze.
- Use a pizza cutter or sharp knife to slice each log into 1-inch pieces, making diagonal cuts. Transfer the pieces to a wire rack to cool completely.
- To make the glaze, mix powdered sugar, vanilla extract, and milk in a small bowl until smooth.
- Drizzle glaze over the cookies and allow the glaze to harden before storing.
Notes
- Chill the dough: This will help prevent the cookies from spreading.
- Pick thick fillings: Thicker jams, such as seedless raspberry jam, preserves, or curds, are less likely to spill over the logs' edges.
- Use parchment paper: This prevents the logs from sticking to the cookie sheet and makes cleanup easier!
- Use Your Favorite Flavors: Raspberry jam is classic ribbon cookie filling, but you can substitute it with strawberry, apricot, or blackberry. Lemon curd and orange marmalade are also great options.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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