Fruit Ribbon Cookies (Easy Slice-and-Bake)
If you have been following my Cookie Map journey, you know that every year starts with a plan. In 2018, the very first spot on my map—Cookie #1—went to these beautiful Fruit Ribbon Cookies.
Some of you might know them as “Split Seconds” or simple Jelly Ribbons, but in my house, they are a holiday staple. They have that old-school bakery look, with a stripe of ruby-red jam running down the center of a tender, buttery log. They look impressive, almost like you spent hours rolling and filling individual cookies, but here is the secret: they are essentially a “cheat” cookie. You bake the whole log at once, fill it, and then slice it while it’s warm.
They are buttery, crumbly, and sweet, with that perfect sticky chew from the raspberry jam. If you are looking to add a pop of color to your Christmas cookie box, these ribbons are the perfect choice.
Why You’ll Love This Recipe
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No Rolling Pin Required: Unlike sugar cookies that need chilling and rolling, this dough is shaped by hand into simple logs.
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High Yield: One batch makes about five dozen cookies, which is fantastic for cookie exchanges.
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Versatile: I use raspberry jelly, but you can use apricot, strawberry, or even fig preserves to change the flavor profile.
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Vintage Charm: They have that nostalgic, tea-time look that pairs perfectly with classics like Pistachio Cookies and Chocolate Crinkles.
Ingredients Breakdown
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Butter: Softened unsalted butter is best here. It gives the dough its shortbread-like texture.
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Sugar: We use just half a cup of granulated sugar because the jam and glaze add plenty of sweetness later.
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Egg: This binds the dough together so it doesn’t crumble when you slice it.
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Flavoring: I use a mix of vanilla and almond extract. The almond pairs beautifully with the raspberry jam, giving it a classic “Linzer” vibe.
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Flour & Leavening: All-purpose flour and a touch of baking powder give the cookie just enough lift to be tender, not hard.
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Jelly: Raspberry jelly or seedless jam is my go-to. You want something that will melt slightly and get shiny in the oven.
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The Glaze: A simple mix of confectioner’s sugar, milk, and vanilla to drizzle over the warm logs.
Step-by-Step Instructions
Step 1: Make the Dough
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until fluffy. Beat in the egg and your extracts (vanilla and almond). In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Step 2: Shape the Logs
Divide the dough into four equal portions. On a baking sheet lined with parchment paper, shape each portion into a log about 10 inches long and 2 1/2 inches wide. Space them about 4 inches apart because they will spread slightly.
Step 3: Create the Depression
Now for the fun part. You need to create a “trough” or depression down the center of each log to hold the jelly. I like to use the handle of a wooden spoon or a thick chopstick. Press it gently down the length of the log to make a groove about 1/2 inch deep.
Make sure the walls of the dough are sturdy so the jelly doesn’t leak out during the first bake.
Step 4: Partial Bake & Fill
Bake the empty logs for 10 minutes at 350°F. The dough will puff up slightly, so the depression might become shallow. Remove the pan from the oven and carefully re-press the groove if needed (be gentle, it’s hot!).
While the cookies were in the oven, I placed my raspberry jelly into a piping bag (or a Ziploc bag with the corner snipped off). Pipe a generous strip of jelly right down the center of each warm log.
Step 5: Final Bake & Slice
Return the pan to the oven and bake for another 10–15 minutes. You want the edges to be lightly golden brown and the jam to be bubbling slightly.
Remove the pan and let the logs cool for about 2 minutes—no longer! You want to slice them while they are still warm and soft. If you wait until they are cold, they will crumble. Transfer the logs to a cutting board and cut them diagonally into 3/4-inch slices.
Drizzle with the simple glaze while warm, then let them cool completely to set.
Expert Tips & Troubleshooting
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The “Split Second” Trick: The name “Split Seconds” comes from how fast they are to make compared to individual thumbprints. Don’t overthink the shape—rustic is good!
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Don’t Skip the Glaze: The cookie dough itself isn’t overly sweet, so that drizzle of icing on top is necessary to balance the tartness of the fruit.
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Slicing: Use a sharp, non-serrated knife. Wipe the knife clean between cuts if the jam gets sticky.
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Jam Choice: Seedless raspberry is classic, but apricot preserves or even a thick lemon curd can work wonderfully here.
Storage and Freezing
These are excellent keepers, which is why they earned the #1 spot on my 2018 Cookie Map.
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Room Temperature: They stay soft and chewy in an airtight container for up to a week.
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Freezing: You can freeze the baked logs (unsliced) or the sliced cookies. Separate layers with wax paper so the jam doesn’t stick. Thaw on the counter before serving.
Frequently Asked Questions
Can I use fresh fruit instead of jelly? No, fresh fruit has too much water and will make the dough soggy. Stick to jams, jellies, or preserves.
Why did my cookies crumble when I cut them? You likely let them cool too long. You must cut these while they are still warm! Once the butter re-solidifies, the shortbread texture becomes brittle.
Can I make the dough ahead of time? Yes! You can make the dough and chill it in the fridge for up to 3 days. Just let it sit on the counter for 10 minutes to soften before shaping your logs.
Conclusion
There is a reason these Fruit Ribbon Cookies started my collection in 2018. They are reliable, delicious, and they look stunning on a platter next to Peanut Butter Blossoms and Rocky Road Fudge. Whether you call them Split Seconds or Fruit Ribbons, they deserve a spot in your holiday oven this year.
Did you try this vintage recipe? Let me know in the comments below, and don’t forget to share your photos!
Fruit Ribbon Cookies (Split Seconds)
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon almond extract or vanilla
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jelly or preserves
- Glaze: 1/2 cup confectioners' sugar 1 tbsp milk, 1/4 tsp vanilla
Instructions
- Cream butter and sugar; add egg and extracts.
- Mix dry ingredients and combine with wet to form dough.
- Shape into 4 logs (10x2.5 inches) on parchment paper.
- Make a depression down the center of each log.
- Bake 10 mins at 350°F. Remove and deepen depression.
- Fill depression with jelly.
- Bake 10-15 mins more until golden.
- Slice diagonally while warm. Drizzle with glaze.
