I dreamt up these Raspberry Crème SnowStar Cookies one snowy December afternoon, wanting to create a cookie that looked as beautiful as a winter landscape and tasted like a berry-filled dream. As I pressed the thumbprint centers and filled them with raspberry jam, my kitchen smelled like sweet butter and fruit. The moment they emerged from the oven, with their golden edges and glistening red centers dusted in powdered sugar “snow,” they looked like little edible stars. That first bite—a tender, buttery shortbread giving way to a burst of tart-sweet raspberry—was pure, elegant holiday magic. They’ve become my most requested cookie for Christmas cookie swaps ever since.
Why You’ll Love This Recipe
You are going to adore this recipe because it combines the simplicity of a classic thumbprint cookie with a stunning, festive presentation that looks like you spent hours decorating. The dough comes together easily and bakes into a melt-in-your-mouth shortbread that’s the perfect vehicle for the bright raspberry filling. They’re not overly sweet, making them a sophisticated addition to any holiday tray. Best of all, the final dusting of powdered sugar makes them look like delicate snow-dusted pastries, guaranteeing they’ll be the most beautiful cookies on the table.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar, plus extra for dusting
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Filling & Decoration:
- 1/2 cup seedless raspberry jam
- 1 tablespoon powdered sugar (for final dusting) (See the next page below to continue…)