These easy Raspberry Ribbon Cookies are a vanilla cookie filled with a ribbon of raspberry jam and glazed with an easy vanilla icing. They taste like a cookie version of a raspberry Danish!
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream butter and sugar until fluffy. Beat in egg and extracts.
Reduce the mixer speed to low and slowly add the flour, waiting until one addition is almost incorporated before adding the next.
Wrap dough in plastic wrap and refrigerate 1 hour or until firm. This can also be refrigerated several days before proceeding.
Bake the Ribbon Cookies:
Preheat oven to 375°F non-convection.
Divide dough into 6 pieces and roll each into a rope that is about 12 inches long and ¾ inch wide. Evenly space 3 pieces on each piece of parchment.
Make a ¼ inch groove down the center of each rope with the handle of a wooden spoon or a dowel. Transfer to baking sheets. This step can be done on the baking sheet if they are flat. All my baking sheets are rimmed, so I needed to press the groove in the center before placing the baking sheet.
Bake 12 minutes and then spoon or pipe jam down the center of each rope. If the dough puffed while baking, press it down gently to make space for the jam. Bake about 5-8 minutes longer or until the strips are a light golden brown.
Cool about 15 minutes on the baking sheets. Then remove to a cutting board and slice on a diagonal about 1 inches apart. You can glaze before or after cutting.
Prepare the Glaze:
In a small bowl whisk together sugar, milk and vanilla until smooth. Drizzle the glaze over the cookies. This can be done before or after cutting the cookies. Glazing after cutting will make a cleaner cookie.
Let cool completely before storing.
Store in an airtight container between pieces of wax or parchment paper.
Video
Notes
Note: In my video tutorial, I'm making a half batch!