Skip the mess involved in decorating Christmas cookies with icing. These Raspberry Filled Christmas Tree cookies are just as beautiful as iced Christmas cookies but require less time and skill and don't make nearly the mess. | QueenofMyKitchen.com

I love Christmas cookies decorated with royal icing but they’re an absolute pain to make.   You have to mix up several batches of icing for all the different colors you want, fit multiple pastry bags with tips, and then carefully fill each bag with icing.  All that before you even start decorating!  It’s very time consuming and the clean up is no fun either.  These stunning Christmas cookies are much less work but no less beautiful.  The idea for these cookies comes from the The New York Times. Their recipe calls for a linzer cookie dough but I opted for a classic sugar cookie dough because I thought the paler color of the dough would highlight the red raspberry jam better. Plus, I already had a batch of sugar cookie dough in my freezer just waiting to be transformed into Yuletide goodness!

Skip the mess involved in decorating Christmas cookies with icing. These Raspberry Filled Christmas Tree cookies are just as beautiful as iced Christmas cookies but require less time and skill and don't make nearly the mess. | QueenofMyKitchen.com


Because these are essentially two individual cookies sandwiched together you’ll want to roll the cookie dough out fairly thin – to a thickness of about 1/16 inch.  When rolling out cookie dough it’s sometimes hard to keep it an even thickness, especially if you’re trying to roll it out thin, like you need to with these cookies.  This is the rolling pin I use and I swear by it!  You will never have uneven cookies or pie crust again!

Skip the mess involved in decorating Christmas cookies with icing. These Raspberry Filled Christmas Tree cookies are just as beautiful as iced Christmas cookies but require less time and skill and don't make nearly the mess. | QueenofMyKitchen.com

The raspberry jam acts as the glue that holds the two cookies together and adds a delicious tart layer of flavor. Use the bottom of a drinking straw to cut holes in the cookies which will resemble ornaments on each of the trees.  Some straws have bigger openings than others.  Make sure the straw opening is at least 1/4 inch so you have nice sized holes to showcase the raspberry jam.

MERRY CHRISTMAS!


 

Raspberry Filled Christmas Tree Cookies
 
Author:
Serves: 28 cookies
Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 egg
  • 3 cups all-purpose flour
  • ¼ cup raspberry jam
  • 1 teaspoon confectioner’s sugar
Instructions
  1. Cream the butter, sugar, baking powder, vanilla, and salt.
  2. Add the egg to blend.
  3. Add the flour and mix until well combined. Wrap in plastic wrap and chill for at least one hour.
  4. Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch and stamp out 56 cookies using a Christmas tree cookie cutter that measures about 2 ½ inches wide by 3 ½ inches high. Place the cookies on parchment lined sheet pans.
  5. Using the bottom of a drinking straw that has a ¼ inch opening, make holes on half (28) of the Christmas trees. There should be about 9 or 10 holes on each cookie.
  6. Bake at 350 degrees for 8-10 minutes. Cool completely.
  7. Spread a thin layer of raspberry jam onto the bottom (flat side) of one of the cookies without the holes and then top it with one of the cookies with holes, flat sides together. Press the cookies together gently. Repeat with the remaining cookies. Dust with confectioner's sugar.
Nutrition Information
Serving size: 1 cookie, Calories: 146, Fat: 7g, Saturated fat: 4g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 19g, Sugar: 7g, Sodium: 73mg, Fiber: 0g, Protein: 2g, Cholesterol: 24mg

 

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Skip the mess involved in decorating Christmas cookies with icing. These Raspberry Filled Christmas Tree cookies are just as beautiful as iced Christmas cookies but require less time and skill and don't make nearly the mess. | QueenofMyKitchen.com

12 comments on “Raspberry Filled Christmas Tree Cookies”

  1. These cookies look amazing – especially the way the jam shows through — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!

    • Yes! I do it all the time and it works beautifully. Tip – after you mix up the dough pat it out into a flat slab and wrap it tighlty in plastic wrap. If you freeze it in one big, round clump it will take a long time to defrost. Flattening it before freezing will speed up the time it takes to defrost.

  2. Do you store them made up with the jam, or make them up as needed? If you do make them up early; do you store them in the fridge or pantry?

    • Hi Jami – These cookies can be stored at room temperature for a day or two but for longer term storage I’d put them in the fridge. Making them up as needed is also an option and would keep them extra fresh.

    • Hi Christine – I used salted butter for this recipe. If you use unsalted butter I’d put in an extra 1/2 teaspoonof salt.

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