Sweet Wreath Raspberry Platter

A festive cookie platter shaped like a wreath, featuring tender butter cookies filled with vibrant raspberry jam and finished with a dusting of powdered sugar—perfect for holidays or special occasions.

This recipe is a family favorite during the holidays, bringing everyone together with its delightful flavors and festive presentation.

Ingredients

• Cookie Dough: 225 g (1 cup) unsalted butter softened, 150 g (3/4 cup) granulated sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp almond extract (optional), 320 g (2 2/3 cups) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt
• Filling & Decoration: 150 g (1/2 cup) raspberry jam (seedless preferred), 30 g (1/4 cup) powdered sugar for dusting, 2 tbsp freeze-dried raspberries crushed (optional for garnish), Fresh mint leaves or edible flowers (optional for garnish)

Instructions

Preheat Oven:

Preheat the oven to 180°C (350°F). Line two large baking sheets with parchment paper.

Cream Butter and Sugar:

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract (if using).

Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

Chill Dough:

Divide the dough in half. Roll each half between two sheets of parchment to about 5 mm (1/4 inch) thickness. Chill for 15 minutes.

Cut Cookies:

Using a round or fluted 6–8 cm (2.5–3 inch) cookie cutter, cut out cookies. Use a smaller cutter (2–3 cm/1 inch) to cut out centers from half of the rounds to create rings.

Bake Cookies:

Arrange cookies on prepared baking sheets, keeping rings and solid rounds separate. Bake for 10–12 minutes, or until edges are lightly golden. Cool completely on a wire rack.

Assemble Cookies:

Spread about 1 tsp raspberry jam on each solid cookie base. Top with a ring-shaped cookie. Gently press together.

Decorate:

Dust assembled cookies with powdered sugar. Garnish with crushed freeze-dried raspberries and decorate the platter with fresh mint leaves or edible flowers to form a wreath shape.

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This cookie platter always brings smiles and warm moments with family and friends, making every gathering special.

Required Tools

Electric mixer or stand mixer, Mixing bowls, Rolling pin, Parchment paper, Cookie cutters (large and small rounds), Baking sheets, Wire rack

Allergen Information

Contains wheat (gluten), egg, and dairy (butter). Almond extract may trigger nut allergies omit if necessary. Always check jam and other packaged ingredient labels for allergen warnings.

Nutritional Information

Calories: 130 Total Fat: 6 g Carbohydrates: 18 g Protein: 1.5 g (per cookie, approx.)

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This raspberry wreath cookie platter is simple to make and impresses with its festive look and delicious taste.

Recipe Questions & Answers

→ What is the ideal dough thickness for cookie crispiness?

Rolling the dough to about 5 mm thickness ensures cookies bake evenly with a crisp texture while remaining tender inside.

→ Can I substitute raspberry jam with other fillings?

Yes, strawberry or apricot jams work well, offering different fruity flavors while maintaining similar texture and sweetness.

→ How should the cookies be stored to maintain freshness?

Store assembled cookies in an airtight container at room temperature to keep them crisp. Fill with jam just before serving if preparing ahead.

→ What role does almond extract play in the dough?

Almond extract adds a subtle nutty aroma and depth to the buttery dough, enhancing overall flavor without overpowering.

→ How can I decorate the wreath for a festive look?

Use crushed freeze-dried raspberries, fresh mint, or edible flowers to adorn the finished wreath, adding color and visual appeal.