These Cream Cheese Raspberry Cookies are soft and tasty little treats! The cream cheese makes them rich, while the raspberry filling adds a sweet fruity burst with every bite.
Baking these cookies always puts a smile on my face. They’re super easy to make and perfect for sharing—or sneaking away for yourself! Who can resist the combo of cream cheese and raspberry? 😋
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookies a rich flavor and soft texture. You can use salted butter, just reduce the added salt a bit. Coconut oil or vegan butter can work too if you’re looking for a dairy-free option.
Cream Cheese: This is essential for the cookie’s softness and rich flavor. If you need a lighter option, you could use Neufchâtel cheese, which has less fat. For a dairy-free swap, try a vegan cream cheese alternative.
Granulated Sugar: Regular granulated sugar enhances sweetness and provides structure. You can substitute half with brown sugar for added moisture and a bit of caramel flavor.
Raspberry Jam: This is the star filling! If you don’t have raspberry, any berry jam, like strawberry or blackberry, would be delicious. You could also mash fresh raspberries with a bit of sugar if you prefer a fresher taste.
How Do I Make Sure My Cookies Turn Out Soft and Perfect?
Getting soft cookies relies on a few important steps. First, be sure to cream the butter and cream cheese properly until they are light and fluffy—this adds air for the right texture.
- Mix wet ingredients (butter, cream cheese, sugar) well to incorporate air.
- Don’t overmix the flour once it’s added. Just incorporate until you don’t see dry flour.
- Be gentle when creating the indentations for the jam. If the dough is too cold, let it sit at room temperature for a few minutes to soften.
These tips will help you achieve that perfect chewy texture that makes these cookies irresistible!
How to Make Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/3 cup raspberry jam or preserves
- Fresh raspberries (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 12-15 minutes for baking. Don’t forget to allow the cookies to cool for about 5 minutes after baking. So, in total, you’ll need about 35-40 minutes before you can enjoy these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so your cookies bake evenly and come out perfectly!
2. Prepare the Baking Sheet:
Line a baking sheet with parchment paper. This helps prevent the cookies from sticking and makes for easy cleanup!
3. Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Use a mixer or a whisk to cream them together with the granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Mix in the Wet Ingredients:
Beat in the egg and vanilla extract until everything is well combined and smooth.
5. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This ensures that all the dry ingredients are evenly distributed.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. It’s important not to overmix; you want to maintain the light texture of the cookies.
7. Shape the Cookies:
Scoop out about a tablespoon of dough and roll it into a ball. Place the balls about 2 inches apart on the prepared baking sheet.
8. Create Indentations:
Using your thumb or the back of a small spoon, gently press an indentation in the center of each cookie ball. This will hold the delicious raspberry jam.
9. Fill with Raspberry Jam:
Gently spoon a small amount of raspberry jam into each indentation. Don’t overfill; just enough to fill the space!
10. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t overbake!
11. Cool the Cookies:
Once out of the oven, let the cookies sit on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
12. Serve and Enjoy:
If you like, garnish with fresh raspberries before serving. These cookies are scrumptiously soft with a rich cream cheese base and a sweet, fruity raspberry center. Perfect with a cup of tea or coffee!
Happy baking! Enjoy your delicious Cream Cheese Raspberry Cookies!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is delightful, feel free to experiment with other flavors like strawberry, blueberry, or even mixed berry preserves. Each will bring a unique twist to your cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a freezer-safe container or bag, and they’ll last for up to 2 months. Thaw at room temperature when you’re ready to enjoy.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend that measures cup for cup. Just be sure it contains xanthan gum or add some for better texture.
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the cookie dough and refrigerate it for up to 2 days. Just make sure to cover it tightly. When you’re ready to bake, let the dough sit at room temperature for about 10-15 minutes before shaping and baking.
