Raspberry Sandwich Spritz Cookie Recipe

My First Cookie Press

I got my cookie press in 1978. It was a wedding gift. I was so nervous to use it. My first batch looked like little blobs. I still laugh at that.

But you learn. Now, it feels like a part of my hand. The dough must be just right. Not too soft, not too stiff. When it clicks, you get perfect ribbons. What kitchen tool were you scared to try first?

Why We Cream Butter

Let’s talk about that first step. Creaming butter and sugar isn’t just mixing. You are putting tiny air pockets in the butter. This matters. It makes your cookies light.

Beat it until it looks pale and fluffy. Doesn’t that smell amazing? That sweet, creamy smell is the start of everything good. This step builds the cookie’s texture. It’s worth the extra minute.

The Joy of a Sandwich Cookie

One cookie is nice. Two cookies with jam in the middle is a party. The jam keeps the cookie soft. It adds a little tangy surprise.

I always use seedless raspberry. The seeds can get stuck in your teeth. Fun fact: The first sandwich cookies were made in 1908. Do you prefer jam or frosting in the middle?

A Little Chocolate Dip

Now for the fancy part. Dipping the ends in chocolate. This is where kids love to help. Let the extra chocolate drip off. Then roll it in sprinkles.

The chocolate sets on waxed paper. It makes them look like they’re from a bakery. This matters because food should be fun. It should make you smile before you even take a bite.

Sharing is the Best Part

I make these for book club. I pack them in little boxes for neighbors. A shared cookie tastes sweeter. It connects you to people.

That’s the real recipe secret. Love is the ingredient you never write down. Who will you share your first batch with? Tell me their name.

Ingredients:

Ingredient	Amount	Notes
Butter, softened	1 cup
Sugar	3/4 cup
Egg	1 large
Vanilla extract	1 teaspoon
All-purpose flour	2-1/4 cups
Salt	1/2 teaspoon
Baking powder	1/4 teaspoon
Seedless raspberry jam	1 cup	For filling
Semisweet chocolate chips, melted	1 cup	For coating
Chocolate sprinkles	As needed	For decoration

My Raspberry Ribbon Sandwich Cookies

Hello, my dear! Let’s make my favorite sandwich cookies. They look fancy but are so simple. I learned this recipe from my friend Margie decades ago. We would bake them for our bridge club. I still laugh at that. The smell of buttery cookies and raspberry jam is pure happiness. Doesn’t that smell amazing? It reminds me of a sunny kitchen and good friends. Let’s get started together.

Step 1

First, let’s wake up that butter. Beat the soft butter and sugar until it’s fluffy and pale. It should look like a light, sweet cloud. Now, mix in the egg and vanilla. In another bowl, whisk your flour, salt, and baking powder. Gently beat this into your butter mixture. (A hard-learned tip: make sure your butter is just soft, not melted. It makes all the difference for the cookie press later!).

Step 2

Now for the fun part! Fit your cookie press with the ribbon disk. Press long strips right onto your baking sheet. Snip the ends to release them. Cut each strip into 2-inch pieces, but don’t separate them yet. They will bake together just fine. Do you think the dough feels like play-dough or like soft clay? Share below!

Step 3

Pop them in your hot oven. Bake until the edges turn a lovely golden brown. Let them cool on the pan for just a minute. Then, move them to a wire rack. If the lines blurred, you can re-cut them now while they’re warm. This is when my grandson always sneaks a “test” cookie. I pretend not to see.

Step 4

Time to assemble! Spread jam on the bottom of half the cookies. Top them with the plain ones to make little sandwiches. Melt your chocolate chips. Carefully dip each end of the cookie into the chocolate. Let the extra drip off. Then, dip right into those cheerful sprinkles. Set them on waxed paper to dry. The waiting is the hardest part, I think.

Cook Time: 12-15 minutes per batch
Total Time: About 1 hour 30 minutes
Yield: About 2 dozen sandwich cookies
Category: Dessert, Cookies

Three Sweet Twists to Try

Once you master the classic, try a little twist! It makes baking feel like an adventure. Here are three ideas I love.

• Sunshine Lemon: Use lemon curd instead of raspberry jam. It’s so bright and tangy!
• Winter Spice: Add a pinch of cinnamon to the dough. Use apple butter for the filling. Cozy.
• Double Chocolate: Add cocoa powder to half the dough. Fill with chocolate hazelnut spread. A chocolate lover’s dream.

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are a treat all on their own. But for a special touch, serve them on a pretty plate. Layer them with doilies between. It looks so old-fashioned and lovely. They are perfect with a scoop of vanilla ice cream on the side. The cold and creamy pairs so well with the jam.

For a drink, a glass of cold milk is always right. For the grown-ups, a little glass of raspberry port wine is divine. It echoes the jam flavor beautifully. Which would you choose tonight?

Keeping Your Spritz Cookies Fresh

These sandwich cookies stay lovely for days. Just keep them in a sealed container. A cookie tin works perfectly.

You can freeze them, too. I freeze the plain baked cookies before filling. This keeps the jam from making them soggy.

I learned this the hard way. My first batch turned soft overnight. Now I assemble just before serving.

Batch cooking saves holiday time. Make the dough and press the strips ahead. Freeze them on the baking sheet.

Then bake them straight from the freezer. This matters because it gives you more time for stories and laughter. Have you ever tried storing it this way? Share below!

Spritz Cookie Troubleshooting

Sometimes the dough won’t press out. Your butter might be too warm. Chill the dough for twenty minutes.

I remember my first press. Dough oozed everywhere! Chilling it fixed everything. This matters for your cooking confidence.

If cookies spread too much, check your flour. Gently spoon it into the cup. Then level it off with a knife.

Too much flour makes dough crumble. Too little makes cookies flat. Getting it right makes the flavor perfect.

Is your chocolate too thick for dipping? Add a tiny bit of coconut oil. It will thin it out nicely. Which of these problems have you run into before?

Your Spritz Cookie Questions

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The results are just as tasty.

Q: How far ahead can I make them? A: Bake cookies up to three days early. Assemble with jam the day you serve.

Q: What can I use instead of raspberry jam? A: Any seedless jam works. Apricot or strawberry are my other favorites.

Q: Can I double the recipe? A: Absolutely. Just mix in two separate batches. It keeps the texture light.

Q: Any optional tips? A: A fun fact: the cookie press was invented in the 1920s. Try different disk shapes for fun! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these. They always remind me of my granddaughter. She loves adding the sprinkles.

I would love to see your creations. Sharing food connects us all. Your kitchen stories make me smile.

Have you tried this recipe? Tag us on Pinterest! Use @ChloesCozyKitchen so I can find your photos. Happy cooking!

—Chloe Hartwell.