Raspberry Rosette Butter Cookies: The Star of Your Holiday Treat Boxes! 🎄
Hey there, cookie lover! 🍪 If you’re on the hunt for a treat that’s as pretty as it is delicious, you’ve just hit the jackpot. These Raspberry Rosette Butter Cookies are buttery, melt-in-your-mouth gems that’ll have everyone swooning. Seriously, they’re so good, you’ll want to keep a secret stash just for yourself (no judgment here).
What makes these extra special? A little splash of heavy cream—it’s my not-so-secret weapon for pipable, bakery-style rosettes that look like a pro made them. Ready to bake up some magic? Let’s get started!
Why You’ll Love It
6 Simple Ingredients: No fancy shopping list required—you likely have everything in your pantry right now.
Show-Stopping Presentation: These cookies look like they came straight out of a patisserie. Perfect for impressing guests!
Versatile & Customizable: Swap out the raspberry jam for your favorite flavor or even Nutella. The possibilities are endless.
Melt-in-Your-Mouth Texture: Buttery, crumbly, and utterly dreamy.
Tools and Equipment
Stand or Hand Mixer: Essential for creaming the butter and sugar to perfection.
Piping Bag & Star Tip: Use a large open star tip (Wilton 1M) for those iconic rosettes.
Perforated Baking Mat or Parchment Paper: For even baking and easy cleanup.
Measuring Spoons: Handy for creating jam wells and precise filling.
Makes: 24 Cookies
Ingredients:
1 cup (226 g, 2 sticks) unsalted butter, room temperature
1/2 cup (65 g) powdered sugar
1/4 tsp salt
1 tsp vanilla extract
2 cups (240 g) all-purpose flour, sifted
1–2 tsp heavy cream
12 tsp raspberry jam
Red/white sparkling sugar (optional, but festive!)
Directions:
Preheat & Prep:
Preheat your oven to 350°F and line a baking sheet with parchment paper or a perforated baking mat.Cream It Up:
In a stand mixer with a paddle attachment (or using a hand mixer), beat butter, powdered sugar, salt, and vanilla at high speed until creamy and smooth.Flour Power:
Lower the mixer speed and gradually add in the sifted flour. Drizzle in 1 tsp heavy cream, mixing until the dough is smooth and pliable. Add an extra teaspoon if needed to get that perfect pipable consistency.Pipe Like a Pastry Pro:
Scoop the dough into a piping bag fitted with a large open star tip (shoutout to the Wilton 1M). Pipe your rosettes onto the baking sheet, leaving about an inch of space between cookies for their little butter hugs.Jam Session:
Dip a 1/2 tsp measuring spoon in water (to prevent sticking) and press gently into the center of each rosette to create a well. Fill with about 1/2 tsp raspberry jam and sprinkle with sparkling sugar if you’re feeling fancy.Chill Out:
Pop the tray into the freezer for 10–15 minutes to keep the cookies from spreading while baking.Bake & Cool:
Bake on the middle rack for 12–14 minutes, just until the edges are set. Let them cool on the baking sheet before transferring to a cooling rack.
Troubleshooting Tips
Dough Too Thick to Pipe: Add heavy cream, 1 tsp at a time, until the dough softens slightly.
Cookies Spreading Too Much: Make sure to freeze the piped dough for at least 10 minutes before baking.
Flat Rosettes: Use a large star tip for defined swirls, and ensure your butter is soft but not melted.
Pairing Suggestions
Tea Time Treat: These cookies are divine with a cup of Earl Grey or chamomile tea.
Coffee Companion: Pair with a latte or cappuccino for a buttery, sweet pick-me-up.
Holiday Cheer: Serve alongside mulled wine or eggnog for the ultimate festive vibe.
Storage and Make-Ahead Tips
One of the best things about these Raspberry Rosette Butter Cookies is how well they store and how easy they are to prepare in advance. Whether you're planning for a big holiday event or sneaking them into treat boxes, here’s how to keep them fresh and fabulous:
Storage:
Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. Keep them away from heat or sunlight to avoid the butter softening too much.
Refrigerator: If you live in a warm climate or want them to last a little longer, pop them in the fridge. They’ll stay fresh for up to 2 weeks. Let them come to room temperature before serving for that perfect melt-in-your-mouth texture.
Freezer: You can freeze the cookies for up to 3 months. Place them in a single layer on a tray until frozen, then transfer to a freezer-safe bag or container. Thaw at room temperature and enjoy as if they were freshly baked!
Variations to Try
Feeling creative? These cookies are like a blank canvas for your holiday imagination. Here are some fun ways to mix things up and make them uniquely yours:
Flavor Variations:
Citrus Burst: Add 1 tsp lemon or orange zest to the dough for a bright, zippy flavor. Pair with lemon curd instead of jam for a refreshing twist.
Almond Lovers: Replace vanilla extract with almond extract for a nutty depth. Use apricot jam as the filling—it’s a match made in heaven!
Chocolate Drizzle: After baking, drizzle melted chocolate over the cookies for an extra indulgent touch.
Filling Swaps:
Swap raspberry jam for strawberry, blackberry, or apricot preserves.
Go decadent with Nutella or dulce de leche in the centers.
For a savory-sweet twist, try fig jam with a sprinkling of flaky sea salt.
Fun Trivia
Butter cookies have been a holiday tradition for centuries, originating in Scandinavia.
The rosette shape is a nod to classic French piped pastries, which were first created in the 19th century.
Did you know raspberry jam symbolizes love and kindness in many cultures? It’s the perfect sweet touch for gifting!
And there you have it—Raspberry Rosette Butter Cookies, the buttery, jammy jewels of your holiday treat boxes! 🎄 These are perfect for gifting, sharing, or sneaking straight off the cooling rack (I won’t tell).
So, who’s adding these beauties to their Christmas cookie lineup? Let me know how they turn out—or better yet, send me pictures of your gorgeous creations @sashacakeschicago so I can fangirl over your cookie artistry!
Ready to Take Your Baking to the Next Level?
If you loved making these Raspberry Rosette Butter Cookies, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Raspberry Rosette Butter Cookies
Ingredients
- 1 cup (226 g, 2 sticks) unsalted butter, room temperature
- 1/2 cup (65 g) powdered sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour, sifted
- 1– 2 tsp heavy cream
- 12 tsp raspberry jam
- Red/white sparkling sugar (optional, but festive!)
Instructions
- Preheat & Prep: Preheat your oven to 350°F and line a baking sheet with parchment paper or a perforated baking mat.
- Cream It Up: In a stand mixer with a paddle attachment (or using a hand mixer), beat butter, powdered sugar, salt, and vanilla at high speed until creamy and smooth.
- Flour Power: Lower the mixer speed and gradually add in the sifted flour. Drizzle in 1 tsp heavy cream, mixing until the dough is smooth and pliable. Add an extra teaspoon if needed to get that perfect pipable consistency.
- Pipe Like a Pastry Pro: Scoop the dough into a piping bag fitted with a large open star tip (shoutout to the Wilton 1M). Pipe your rosettes onto the baking sheet, leaving about an inch of space between cookies for their little butter hugs.
- Jam Session: Dip a 1/2 tsp measuring spoon in water (to prevent sticking) and press gently into the center of each rosette to create a well. Fill with about 1/2 tsp raspberry jam and sprinkle with sparkling sugar if you’re feeling fancy.
- Chill Out: Pop the tray into the freezer for 10–15 minutes to keep the cookies from spreading while baking.
- Bake & Cool: Bake on the middle rack for 12–14 minutes, just until the edges are set. Let them cool on the baking sheet before transferring to a cooling rack.
