Description
These Irresistibly Delicious Raspberry Swirl Cookies combine a creamy, buttery dough with a sweet and tangy raspberry jam swirl for a perfect treat. Soft cream cheese and butter create a tender texture, while the raspberry jam adds vibrant flavor and a beautiful swirl pattern. Perfect for sharing or satisfying your sweet cravings.
Ingredients
Scale
Cookie Dough
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 1/2 cups all-purpose flour, sifted
- 1/2 tsp kosher salt
Filling
- 1/3 cup raspberry jam
Instructions
- Prepare the dough base: In a large bowl, beat together 8 ounces of softened cream cheese and 1/2 cup of softened butter until smooth and fluffy, creating a rich base for your cookies.
- Add dry ingredients: Gradually add 1 1/2 cups of sifted all-purpose flour and 1/2 teaspoon of kosher salt. Stir gently until you have a soft, cohesive dough that holds together well.
- Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to help it firm up for easier rolling.
- Roll out dough: On a floured surface, roll out the chilled dough into a rectangle about 10 inches by 12 inches, adding more flour as necessary to prevent sticking.
- Stretch the dough: Continue rolling the dough until it is approximately 10 inches by 30 inches, creating a large surface for the raspberry swirl.
- Spread raspberry jam: Evenly spread 1/3 cup of raspberry jam over the rolled dough, leaving a 1/2-inch border along one edge to allow sealing the roll.
- Roll into a log: Carefully roll the dough starting from the jam-covered edge, sealing the unjammed border as you go. Wrap and chill this log for an additional 15 minutes to firm up.
- Preheat the oven: While the log chills, preheat your oven to 375°F (190°C) to prepare for baking.
- Slice the cookies: Remove the chilled log from the refrigerator and use a sharp knife to cut it into 1/4-inch thick slices for uniform cookies.
- Prepare baking sheet: Arrange the sliced cookies on a parchment-lined baking sheet, spacing them evenly to allow for expansion during baking.
- Bake the cookies: Bake in the preheated oven for 17-20 minutes, or until the edges are lightly golden and the aroma fills your kitchen.
- Cool and finish: Transfer the baked cookies to a wire rack and let them cool completely. Once cooled, dust lightly with powdered sugar for an elegant finishing touch.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing.
- Use a sharp knife to slice cookies cleanly without squishing the dough.
- Adjust baking time slightly if your oven runs hot or cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Raspberry jam can be substituted with other fruit preserves if desired.
- Dusting with powdered sugar is optional but adds a lovely visual and flavor touch.
