Raspberry Spirals Cookies Zoom

Raspberry Spirals Cookies Recipe

Makes: About 3 dozen.
Skill Level:

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Step 1

In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well Add flour mixture to butter mixture and beat until just combined. On lightly floured surface, roll dough into a 12 inch by 9 inch rectangle about 1/4 inch. thick. Spread jam evenly over dough; sprinkle red sugar evenly over jam. Starting on long side, roll dough tightly to seal. Cover with plastic wrap; refrigerate at least two hours or overnight.

Step 2

Preheat oven to 350°F. Cut dough into 1/4 in. slices; place on parchment lined cookie sheet.

Step 3

Bake 10-13 minutes or until lightly browned. Cool on cookie sheet on cooling rack 5 minutes; remove from sheet and cool completely.

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1/2 cup (1 stick) butter (, softened)

granulated sugar

1 cup granulated sugar


1 egg

all-purpose flour

1-3/4 cups all-purpose flour

baking powder

1 teaspoon baking powder


1/4 teaspoon salt

seedless raspberry jam

1/4 cup seedless raspberry jam




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Raspberry Spirals Cookies is rated 4.7 out of 5 by 10.
Rated 5 out of 5 by from I made two batches of dough, one of the ladies in her review said that the dough was sticky. So I chilled them for 4 hours before rolling them out. I let them sit out for a while so they would be more plyable. I rolled out the first batch with no problem, put the jam down and sprinkled the sugar over it. Then rolled it up tight and put it in the refrigerator over night. I made a mistake by leaving the second batch of dough out while I was working on the first. It became softer than I wanted, but I continued. My second attempt at rolling out the dough wasn't as succeful as the first but I finished. The second roll wasn't as tight as the first. I rolled the dough in plastic wrap and put it in the refrigerator overnight as well. The first batch was much prettier. The second batch spread out a little more. Bottom line they were both crunchy and very good. I will make these again very good.
Date published: 2012-01-15
Rated 5 out of 5 by from I haven't made these yet. But all of the information points to a great cookie if I follow all of the directions. I am a cookie maker for over fifty years now. Some of the grandkids call me grandmacookie. I am not a big raspberry fan, so maybe blueberry or strawberry jam might even try orange marmalade. I will see what I have in the pantry. I wil let you know what I think in a week.
Date published: 2012-01-08
Rated 5 out of 5 by from I made the cookies a second time and it was a lot easier but I had to put the dough in the fridge over night to make it not so sticky so it's easier to roll out and easier to roll up after spreading the raspberry jam then after rolling it I put it in the freezer for the rest of the day and it made it a lot easier to cut other wise it mushes down they came out so much better...they taste and look delicious.
Date published: 2011-04-17
Rated 3 out of 5 by from The only reason I gave this cookie 3 stars is because of how delicious the cookie tastes...but it is difficult and messy and they turned out ugly I read all the reviews I went over the directions perfectly to a T and I just want to scream at how much effort this cookie took for such a ugly but delicious product...but try it because they are delicious but hopefully yours turn out better than mine did.
Date published: 2011-04-14
Rated 5 out of 5 by from The dough is super easy to make and requires only commong ingredients. I didn't have much trouble rolling it out and spreading on some jam. However it is tricky rolling it up again. My cookies came out great!!!! Unfortunately I had some small weird looking cookies from the dough from the end of the roll. I do recommend putting it in the fridge for a couple hours, it stiffens the dough and makes it easy and less messy to cut into slices. Over all , the look of these cookies is very prettty and the taste is very good too! Very difficult looking cookie thats quick and easy! Will make again!
Date published: 2011-03-27
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