Raspberry Cream SnowStar Cookies

Step-by-step instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
3. Stir in the vanilla extract until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 2 inches apart.
6. Use your thumb or a spoon to create a small indentation in the center of each ball.
7. In a small bowl, combine the raspberry jam and heavy cream, stirring until smooth and slightly runny.
8. Spoon a small dollop of the raspberry cream mixture into each indentation.
9. Bake for 12-15 minutes or until the edges turn lightly golden.
10. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Once cooled, dust with powdered sugar before serving.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes.

Best ways to enjoy it

Serve these cookies on a beautiful platter dusted with powdered sugar, perfect for a sweet addition to brunch or as a festive holiday treat. Pair them with tea, coffee, or even a scoop of vanilla ice cream for a more indulgent dessert experience. They can also be a delightful addition to any dessert table at parties.

Keeping leftovers fresh

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can freeze them. Just arrange the baked cookies on a baking sheet to freeze individually, then transfer to a container once solid. They’ll stay fresh for up to three months. When you’re ready to enjoy, thaw them at room temperature.

Practical cooking tips

Here are a few tips to enhance your baking:

• Make sure your butter is truly softened—leave it out at room temperature for about an hour before starting.
• Use a cookie scoop for evenly shaped cookies.
• If the dough feels too sticky while handling, add a bit more flour, but be cautious not to overdo it as this can lead to tough cookies.

Creative twists

You can get creative with this recipe in numerous ways:

• Substitute raspberry jam with strawberry, blueberry, or even lemon curd for a zesty alternative.
• Add a sprinkle of lemon zest to the dough for an extra flavor dimension.
• For a festive touch, consider frosting the tops with a simple glaze or royal icing after they cool.

Common questions

How long do I need to bake these cookies?
Bake for 12-15 minutes, just until the edges are lightly golden.

Can I use margarine instead of butter?
While margarine can be used, the texture may differ. Unsalted butter is recommended for the best flavor and texture.

How should I store the cookies?
Store them in an airtight container at room temperature for up to a week, or freeze for longer storage.

Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that has a 1:1 ratio for best results.

Raspberry Cream SnowStar Cookies

Delightful cookies with a sweet-tart raspberry filling, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Dough Ingredients

• 1 cup unsalted butter, softened Make sure your butter is truly softened.
• 3/4 cup powdered sugar For a light and fluffy texture.
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour Can be substituted with a gluten-free blend.
• 1/2 teaspoon salt

Raspberry Cream Filling

• 1/2 cup raspberry jam Can be substituted with other fruit jams.
• 1/4 cup heavy cream Combine with the raspberry jam.
• additional powdered sugar for dusting For serving.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
3. Stir in the vanilla extract until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on an ungreased baking sheet, spacing them about 2 inches apart.
6. Use your thumb or a spoon to create a small indentation in the center of each ball.

Filling and Baking

1. In a small bowl, combine the raspberry jam and heavy cream, stirring until smooth and slightly runny.
2. Spoon a small dollop of the raspberry cream mixture into each indentation.
3. Bake for 12-15 minutes or until the edges turn lightly golden.
4. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
5. Once cooled, dust with powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage. Thaw at room temperature when ready to enjoy.