Patriotic Star Cookies for 4th of July

These cookies are so easy, and delicious! Serve them on a blue plate for a beautiful red, white and blue addition to your 4th of July table. Make extra for your family, because there won’t be any leftovers to bring home.



  • 2 ½ cups flour
  • 1 cup sugar
  • 1 cup butter
  • 1/2 tsp almond extract
  • 1/4 tsp baking powder
  • 1 to 2 tbs half and half
  • 1 jar of Dickinson’s Seedless Raspberry Jam


Cream together butter and sugar until fluffy. Add almond extract and stir in. Sift baking powder and flour together and add to butter and sugar. Use a fork and blend mixture until clumps form. If it’s too dry, add 1 to 2 tbs of cream or milk.



Flour a clean surface and put dough in middle of flour. Roll out to ¼ inch thick.


Using a round cookie cutter, cut an even number of cookies, and transfer to a cookie sheet. Use a star cookie cutter (or whatever shape you want depending on the season) to cut out a star shape in ½ of the cookies on the cookie sheet. This will help keep the star shapes from getting bumped out of shape.


Bake carefully at 350o for 8 minutes. You don’t need to see any browning on these cookies, but a tiny bit is fine.


Stir up seedless raspberry jam (I always use Dickinson’s because it is the perfect red, and is delicious!), and spread to the edges of the whole cookie. I spread the jam on the back side of the cookie. Sandwich cookies together with star cookie on top, and refrigerate for 15 minutes. Bake and decorate the star cut-outs too!


Cookies can be frozen in airtight container.

Makes 2 dozen, depending on how much cookie dough you eat while you are baking! Don’t they look delicious? I even rounded up some pictures from friends and family who have made and loved these cookies. Take a look!


Patriotic Star Cookies
Yields 24
These beautiful red and white, buttery, mouth-watering almond cookies with a tart raspberry filling will be the “star” of the show!

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Prep Time
1 hr

Total Time
1 hr 30 min

Prep Time
1 hr

Total Time
1 hr 30 min

1 cup real butter
1 cup sugar
1/2 teaspoon almond extract
2 1/2 cups flour
1/4 teaspoon baking powder
1 jar of Dickinson’s Seedless Raspberry Jam
1-2 tablespoons half and half or milk

Cream butter and sugar together until fluffy.
Stir in almond extract.
Sift together flour and baking powder.
Cut flour mixture into butter and sugar.
Blend in 1to 2 tablespoons of half and half if dough is too dry to roll out without crumbling.
Roll out on floured surface. Cut out an even number of cookies with round biscuit cutter and place them on a cookie sheet. When the cookies are on the cookie sheet, cut 1/2 of the cookies with small, star cookie cutter, and remove star (doing this eliminates the possibility of distorting the shape of the top cookie). Bake in a preheated oven at 350 degrees for eight minutes. You do not need these cookies to brown. Cool on rack. On the back side of the bottom cookie, spread raspberry jam to the edges. Place the cut-out star cookie on top and refrigerate for 15 minutes.

These look great on a blue plate for the 4th of July!
Change the shape of the cut-out or the flavor of the jam filling to suit any occasion.
These can be made ahead and frozen in an airtight container.

Adapted from from my mother’s recipe
Adapted from from my mother’s recipe
Mama Say What?!

3 Responses to Patriotic Star Cookies for 4th of July

  1. I love these cookies. My friend made “Jam Jams” for my cookie exchange this year….they are sooooo good. Last year I made my own Jam, so I would love to make these cookies this year with my homemade jam :)

  2. These look SO delicious. I love cookies that use jam.

  3. You have always been a good cook, and I still use recipes you’ve passed onto me!

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