Raspberry Pillow Cookies

This past month, I participated in the Second Annual Great Food Blogger Cookie Swap! This international event is organized by Lindsay of Love & Olive Oil, and Julie of The Little Kitchen. Thank you so much, ladies, for your hard work making this possible!

This is becoming a fun tradition.  It’s simple: receive the names of three food bloggers.  Bake and send a dozen cookies to each person.  Receive a dozen cookies from three different food bloggers in return.  I was so excited for each box of goodies that arrived. This year, the swap raised money for Cookies For Kids’ Cancer. OXO generously matched donations up to $100,000, and provided all participants with a handy cookie spatula.

I received (clockwise from top left): chocolate m&m cookies from Meagan of A Zesty Bite, pistachio wedding cookies in a beautiful shade of celadon from Lisa of Clawson Live, and coconut macaroons from Koko of Koko Likes. You may notice an extra set of cookies.  These are white chocolate toffee crunch cookies from the above-mentioned Julie. She sent me a complimentary set of cookies as a “thank you” for helping her name the scrumptious cookie concoction. She also threw in a set of paper straws from Pick Your Plum. Thanks, everyone!  Special congratulations go to Meagan, who very recently welcomed a baby girl to the family!

For my part, I made raspberry pillow cookies.  They are my copycat version of the pillow cookie from The Fresh Market.  Anyone familiar with these cookies knows how addictive they are, and how tightly the store keeps this recipe under wraps.  I used raspberry preserves for the middles, which is similar to the original filling.  I would like to come up with a more accurate raspberry filling, but these are close.  These pretties went to Lisa of Snappy Gourmet, Christina of Stracciatella, and Nik of A Brown Table.  Hope y’all liked them!


Raspberry Pillow Cookies

Yield: 20-24

Raspberry Pillow Cookies

Note: these cookies spread a good bit during baking. To help them hold their shape, gently nudge the cookie dough into a slight mound after sealing the edges.


2 sticks butter, softened
½ c sugar
½ c light brown sugar
2 eggs
1 Tbs vanilla
½ tsp almond extract
3 c flour
1 Tbs baking powder
½ tsp salt
1 c raspberry preserves, stirred


  1. Preheat oven to 375˚F. Combine butter and both sugars in a large bowl. Beat until fluffy. Add eggs one at a time, and beat after each addition. Add vanilla and almond extract and beat another minute. In a medium bowl, sift together the flour, baking powder, and salt. Add dry ingredients to the wet ingredients slowly, and mix well.
  2. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least an hour.
  3. Preheat oven to 375˚F. Place raspberry preserves in a pastry bag fitted with a large open tip.
  4. Roll cookie dough on a very lightly floured surface and cut into 2-inch squares. Place half the cookie dough squares onto a parchment-lined baking sheet. Pipe about 2 tsp of preserves into the center the squares. Top cookies with the remaining cookie dough squares and pinch edges to seal.
  5. Bake for 9-10 minutes, until the edges just start to turn golden. Do not over bake. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a rack to cool.

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Sweet Comments:

  1. YUM! I love anything with raspberries in it so these cookies look like a dream come true for me!

  2. What a beautiful cookie! These sound perfect for any cookie swap!

  3. These cookies were so delicious with just the right amount of raspberry preserves! Thank you so much and happy holidays!

  4. Thank you again for the cookies! We all loved them and they were gone in no time!

  5. These look delicious. Just a correction, you said flour as the first step but meant butter. Thanks!

  6. We moved away from Florida a few years ago and have missed these cookies ever since. Oh my goodness, they taste amazingly like the Fresh Market cookies. You are brilliant! Thank you for sharing your talent.

  7. I love raspberry and this raspberry cookies looks delicious. Will definitely make this coming weekend together with my kids. Thanks for sharing your recipe to us.

  8. If I make them now, can they be frozen for a week and still remain fresh?

    • Kokocooks says:

      I’ve never frozen the cookies, so I’m not sure how they would taste. My guess would be yes. Go ahead and give it a try, and let me know the results!

      • kate ferro says:

        I froze these beauties for a week. Took them out and just cracked the tin so they would not soak up any condensation. They were perfect! What an incredible cookie. Thank you so very much. This will be a Christmas tradition. 🙂

  9. These sound fantastic! I think I’ll try them with the homemade blackberry jam I bought from the berry farm.

  10. Never had one until last week. Purchased at Fresh Market…so glad I found this recipe. I know what I’m doing tomorrow!! ha ha

  11. Try using Raspberry Solo filling… sometimes a little difficult for find but usually kept with the fruit pie filling.


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