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Hi! I want to make these & am considering rolling the log in sprinkles for some added -pizzazz-. Do you think there’s any issues with that? The sprinkles shouldn’t burn or anything, right?
I think these cookies were really good. though at first the dough was definitely a little crumbly and hard to work with. I would also recommend rolling the dough out on plastic wrap, because since it is so crumbly you can you the wrap to roll it up. I added almond extract and it was so good. These cookies looked so cool but defiantly were a little harder to make than I though. Overall I would totally recommend this recipe!
Made these today. They filled my kitchen with the wonderful smell of raspberry. While they do take a bit of effort, the results are well worth it! Working with the dough was easy until the process of rolling into a log. It started to crack a little, however I was able to work the cracks out using my fingers and parchment paper. Can’t wait to include them on my Christmas cookie tray this year!! I was too impatient to freeze the dough and bake later. I’m hoping they freeze well after baking.
They are soooo good
We baked these today and these are awesome! The raspberry flavor is so nice. The dough did crack when I started rolling, but I managed to work through it by kneading slightly while rolling. Kids loved these, as did the adults, thanks for a wonderful recipe!
I followed the recipe instructions, but when I tried to roll the dough, it cracked like crazy. I let the second one warm up a little in case I had left it in the freezer too long but that one also fell apart. How Can I fix this?
Hi Mary, I’m so sorry they cracked on you! It’s possible that you added too much flour (sometimes when you measure flour, it gets packed into the measuring cups too much) or the eggs you used were a little on the smaller side. You could have also mixed the butter and sugar for too long, which can add additional air to the cookie.
You can let the cookie dough come completely to room temperature and see if that helps. If it still cracking you can try kneading in 1 or 2 teaspoons of milk to make the dough more pliable. I hope this helps!
Hi….made these wonderful cookies…just one question is the butter in America whiter than ours in the UK as your cookies looked so much better…..mines more yellow. ….taste great though !!!
Yes, I think if you’re using a natural butter, it’s likely to be more yellow than the butter most of us use for baking in the US. Glad you liked the cookies!
That garish red color does not look appetizing! Is there a way to color them naturally?
Hi! You can always use less red food coloring than suggested, which will lead to a more pink color. Unfortunately red is one of those volatile colors and most natural red colors turn brown in the oven once baked.
If you choose to go with a different flavor instead raspberry like lemon or mint, you can choose to go a natural coloring route like turmeric powder for the yellow or matcha green tea powder for the green. But red is one of the problematic difficult colors in baking.
Every Christmas I make something like this with chocolate and vanilla. So pretty and delicious! They do require patience, take your time!
I add melted unsweetened chocolate and a spoonful of instant coffee. It makes the chocolate half a little stiffer and harder to roll, and prone to cracking when cold. I just let it warm up a bit more and go slow. Patience!
Hi Irvin! Who wouldn’t want these pretty cookies on their holiday cookie tray!?! So full of whimsy and they sound delicious. I have a couple questions. How thick should the layers be rolled out to? Thicker than for a pie crust? And if I freeze the rolls, can I cut and bake immediately or do the rolls need to go in the fridge to thaw first? Crossing my fingers that I can find some raspberry extract! Oh, and one last question. Any thoughts on making a chocolate layer?
Hi! So you want to roll out the dough into a 6 x 12-inch rectangle, which ends up slightly thicker than a pie crust, maybe 1/4 to 1/3 of an inch thick? And if you do freeze the rolls, I would let them thaw a bit before cutting them, mostly because it’s really difficult to cut the dough frozen! But if you want to cut the dough ahead of time, and freeze them on a baking sheet, you can do that, and then bake directly from the freezer, just bake them an extra minute or two longer.
Oh and as for the chocolate layer, you can try adding 1/4 cup of natural cocoa powder to half the dough instead of the raspberry extract and red food coloring. I haven’t tested this version, so I can’t guarantee it will work but if you try it out, come back and let me know what you think!
Irvin, thank you for the replies! All good info. I was thinking of making your cookies and also making a chocolate and raspberry cookie. But, I can’t find any raspberry extract locally. But no worries, I will get some before Christmas and make them then. Mean time I’m thinking of making a chocolate and vanilla/rum extract swirl as an experiment.