This raspberry filled Christmas tree sugar cookies recipe is so good, we love baking for the holidays! Try them at home, we think these raspberry Christmas cookies are the best!
Raspberry Christmas cookies are great for the holidays!
Anything better than fresh, homemade cookies? How about fresh, homemade Christmas sugar cookies with raspberry filling? Oh yea!
We made these delicious little raspberry cookies recipe this week, the kids helped out! Combine delicious sugar cookies, Driscoll’s fresh raspberries, and holiday shapes for a fun and festive sweet treat. Involve your kids to make it a little educational, let them measure, stir, cut the cookies, and taste. I can’t wait to serve these with Christmas dinner, they taste like raspberry jam cookie sand they turned out really cute. Honestly, we’ll have to remake them, we ate half of them the minute they were ready!
Thanks for sending the raspberries, Driscoll’s!
Raspberry Filled Christmas Tree Sugar Cookies
- 2 sticks butter, softened
- 1 cup sugar
- 1 egg
- 1 tbsp. vanilla
- 2 tbsp. milk
- 2 1/2 cups flour
- 1 tsp. baking powder
- 2 packages Driscoll’s fresh raspberries
- 1 cup sugar
- 3/4 cups water + 1 tbsp. water
- 1 tbsp. cornstarch
- large Christmas cookie cutters
- small star cookie cutter
- powdered sugar
Make the cookies:
Start making these raspberry filled Christmas tree sugar cookies by combining the butter, sugar and egg in large bowl. Mix at medium speed, until creamy, then add the milk and vanilla. Mix well, then add flour and baking powder. Continue mixing and scraping the bowl until everything is thoroughly combined. Divide the dough and shape into balls. Wrap in plastic food wrap and refrigerate until firm, or for about 1 – 2 hours.
Pre-heat your over to 400°F. Roll out dough on lightly floured surface to about 1/8 inch thick, I use wax paper. You will need two pieces per cookie, so cut two shapes to match each other with your favorite large Christmas cookie cutters (the “whole cookies“). Get a small cookie cutter and cut out a shape in the center of half of them, making the “cut cookies” (see above photo). Re-roll your dough until you can’t cut it anymore., you should have an even number of cookies.
Place each cookie about 1 inch apart on a cookie sheet and bake for 6 to 10 minutes or until edges are lightly browned. Set them aside and allow the cookies to cool.
Make the raspberry filling:
Combine your 3/4 cup water and sugar in a sauce pan and bring to a boil. Rinse your berries and drop them into the pan, boil again. Turn down the heat, cover and simmer for 20 minutes.
In a separate bowl, combine the cornstarch and the remaining tablespoon of water and whisk together. Add to the raspberry mixture, boil again and simmer for 5 more minutes. Let it cool to room temperature.
Put the Christmas tree cookies together:
When both the cookies and raspberry filling are complete, it’s time to put them together! Take one of the “whole cookies” and spread some of the raspberry filling over it, nice and thick. Place one of the “cut cookies” on top, making sure that is sticks in place. You just made your first raspberry filled Christmas sugar cookies! Continue putting the rest of the cookies together, then lightly dust with powdered sugar.
We loved making these holiday raspberry Christmas tree sugar cookies, and eating them as well! Just a tip: start these in the morning and finish them in the afternoon, you’ll be ready to taste them when they are ready and we don’t want dinner getting in the way. Because honestly, who wants meat loaf when you can eat THESE?!