Jam Ribbon Cookies

4.75 from 4 votes

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.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: Scandinavian

Keyword: jam diagonals, ribbon cookies, scandinavian cookies, split second cookies, split second cookies recipe, split seconds cookies, thumbprint cookies

Servings: cookies

Calories: 82kcal

Author: Dana

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