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Sparkling Raspberry Shortbread Stars

Buttery shortbread cookies filled with raspberry jam and finished with sparkling sugar for a festive touch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
Filling & Finish
  • 0.5 cup raspberry jam seedless
  • 0.25 cup sparkling sanding sugar

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
  2. Whisk flour and salt together in a bowl.
  3. Cream butter and powdered sugar until light and fluffy. Add vanilla extract.
  4. Gradually mix in dry ingredients until dough forms.
  5. Chill dough for 30 minutes.
  6. Roll dough, cut star shapes, and place on baking sheets.
  7. Indent centers and fill with raspberry jam.
  8. Sprinkle with sparkling sugar and bake 12–15 minutes.
  9. Cool completely before serving.

Notes

Do not overbake to maintain tender shortbread texture.