Raspberry Cookies – Buttery Stars with Raspberry Heart

Nothing says elegance and comfort like homemade Raspberry Cookies — golden buttery stars filled with glossy raspberry jam, half-dipped in silky white chocolate, and sprinkled with vibrant pistachios and freeze-dried raspberries.
These cookies look straight out of a pâtisserie window — but they’re surprisingly easy to make at home!

Ingredients (for about 20 cookies)

Cookie Dough:

250 g (2 cups) all-purpose flour
125 g (½ cup + 1 tbsp) unsalted butter, cold and cubed
100 g (½ cup) powdered sugar (not granulated — this ensures a smooth shortbread texture)
1 large egg yolk
1 tsp vanilla extract (or ½ tsp almond extract for a nutty note)
A pinch of salt
Optional: 1 tsp cornstarch (adds a crumbly, melt-in-mouth texture)

Raspberry Filling:

150 g seedless raspberry jam
1 tsp lemon juice
½ tsp cornstarch (to thicken the jam so it doesn’t run)

Decoration:

100 g (3.5 oz) white chocolate (good quality, like couverture chocolate)
1 tbsp finely chopped pistachios
1 tbsp crushed freeze-dried raspberries

Kitchen Tools You’ll Need

Mixing bowls
Electric mixer or whisk
Fine sieve (for flour and sugar)
Rolling pin
Star-shaped cookie cutters (one large, one small for the center)
Baking tray + parchment paper
Small saucepan
Cooling rack

Step-by-Step Instructions

1. Make the Dough (for smooth, buttery texture)

In a large bowl, whisk the cold butter and powdered sugar until creamy and pale.
Add the egg yolk and vanilla extract, mixing until fully combined.
Sift in flour, salt, and cornstarch. Mix just until dough starts forming — don’t overwork.
Shape into a disc, wrap in plastic, and refrigerate for 45 minutes (this step is crucial to get the clean edges like in the photo).

2. Cut Out the Stars

Preheat oven to 170°C (340°F).
Roll the chilled dough on a lightly floured surface to about 5–6 mm thickness.
Use the large star cutter to make shapes.
Use the smaller cutter to remove the center from half of them — these will be your “tops.”
Transfer to parchment-lined trays and refrigerate again for 10 minutes before baking.

3. Bake Until Light Golden

Bake for 9–11 minutes, just until edges are lightly golden but the tops remain pale.
Allow to cool completely on a wire rack before assembling.

4. Prepare the Raspberry Filling (so it stays glossy like the photo)

In a small saucepan, heat the raspberry jam, lemon juice, and cornstarch over low heat for 2–3 minutes.
Stir until slightly thickened and shiny.
Let it cool for 10 minutes — it should be spreadable but not runny.

5. Assemble the Cookies

Spread about ½ teaspoon of jam on each solid cookie base.
Gently press the cut-out cookie on top, allowing the jam to show through.
Let set for 15–20 minutes at room temperature so the jam thickens in place.

6. Decorate with White Chocolate, Pistachios & Raspberries

Melt the white chocolate gently in a heatproof bowl over hot water (double boiler) or microwave in 15-second bursts.
Dip one edge of each cookie into the melted chocolate or drizzle diagonally as shown in the photo.
Immediately sprinkle over chopped pistachios and crushed freeze-dried raspberries before the chocolate sets.
Lay cookies on parchment and let the chocolate firm up completely (about 15 minutes at room temp or 5 minutes in the fridge).

Pro Tips for a Photo-Perfect Result

Use powdered sugar in the dough, not granulated. It gives that smooth, tender crumb.
Chill twice – before cutting and before baking. This ensures sharp edges.
Don’t overbake: cookies should be pale golden, not brown.
Warm and thicken the jam slightly; it keeps the center shiny and prevents leaks.
Use quality chocolate: cheap white chocolate tends to turn dull or crack.
Decorate when chocolate is still soft so toppings stick beautifully.
Work in batches: keep extra dough refrigerated to avoid softening.

Storage & Shelf Life

Store in an airtight container for up to 5 days at room temperature.
For longer storage, refrigerate up to 10 days.
You can freeze unfilled cookies for up to 2 months and fill them when needed.

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	~150 kcal
Fat	7 g
Saturated Fat	4 g
Carbs	18 g
Sugar	9 g
Protein	2 g
Sodium	25 mg

Serving & Presentation

Serve these Raspberry Cookies with hot tea, coffee, or as a festive treat on dessert trays.
For a gift idea, arrange them in a small wooden box lined with parchment and tied with a red ribbon.
Dust lightly with powdered sugar for a wintery look.

Common Questions

Q: Can I use other jams?
Yes! Strawberry, cherry, or apricot jam also work well. But raspberry gives that vibrant red color and tart flavor that balances the sweetness perfectly.

Q: Can I skip the white chocolate?
You can, but it adds a creamy contrast and helps toppings stick — for the exact photo result, don’t skip it.

Q: My cookies turned brown — why?
Oven too hot. Keep it at 170°C and remove before the edges darken.

Q: How do I get the jam shiny?
Heating with a touch of lemon juice and cornstarch keeps it glossy, just like the photo.

Final Touch: The Perfect Cookie That Looks as Good as It Tastes

These Raspberry Cookies combine buttery shortbread, ruby-red jam, creamy white chocolate, and crunchy pistachios — the perfect harmony of texture and color.
Every bite is soft, fruity, and festive — a treat that turns simple ingredients into edible art.