Raspberry Star Cookies

Raspberry Star Cookies

25 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    7 m
  • Ready In

    37 m
Recipe by  Sharyn

“A delicious cookie filled with raspberry jam and topped with an almond flavored glaze. ”

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Adjust Servings

Original recipe yields 2 dozen



  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg. Combine the flour and salt; stir into the creamed mixture. Dough will be stiff. On a lightly floured surface, roll half of the dough out to 1/8 inch thickness. Cut into star shapes using a cookie cutter. Set cookies 1 inch apart onto the prepared cookie sheets. Place a teaspoon of jam onto each cookie and spread out towards the points of the stars. Roll out remaining half of the dough and cut into stars the same size. cut holes in the center of each star, then place them onto the jam stars.
  3. Bake for 7 to 10 minutes in the preheated oven, until golden around the edges. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together the confectioners' sugar and almond extract to form a glaze. Add water a teaspoon at a time if the mixture is too thick to drizzle. Drizzle glaze over cooled cookies.

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Reviews (25)

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Minnetonka Mom

Minnetonka Mom

These cookies are so good! I make them every year for Christmas. I did change the recipe slightly for my own tastes. I do not do a drizzle frosting. Instead, as soon as the cookies come out of the oven, I dust them with powdered sugar. But, because raspberry and almond flavors do mesh well together, I do add a tsp. of almond extract to the cookie batter. These are also cute using a snowflake shaped cutter.



I love this recipe. I made similar cookies a few years ago but, I like this recipe better where you make the sandwiches before you bake them. It gives the jam a slightly chewy consistency like cookies I get at the italian bakery. I like to make a couple of variations. I usually put a little of the almond extract in the cookies instead of in a glaze. Also, for a more decadent cookie I also like to melt some semi-sweet chocolate and drizzle that on the cookies after they have cooled. The chocolate-raspberry flavor combination is delicious!



I made these by cutting the dough into circles using a clean cap from a can of spray starch - frugal and ingenious, huh? LOL Then I cut a small star shape using a very small star-shaped metal cookie cutter into the middles of the top circles. This made assembling the cookies easier while still making them pretty. I also skipped the icing and added 1 tsp of almond extract to the dough. I dusted the finished cookies with powdered sugar as did another reader, making them look rather like old-fashioned Lindzer (sp?) cookies.

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Amount Per Serving (24 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 36.3 g
  • 12%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet



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Raspberry Thumbprint Cookies


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Macadamia Raspberry White Chocolate Cookies