These cream cheese raspberry cookies are soft and delicious! The cream cheese adds a nice richness, while the raspberry filling gives a burst of fruity flavor in every bite.
Picture this: fresh cookies right out of the oven, warm and gooey! I love bringing these to gatherings—they disappear fast and make everyone smile. Trust me, you’ll want to keep some for yourself! 😋
Key Ingredients & Substitutions
Butter: Use unsalted butter for balance in flavor. If you’re in a pinch, you can use margarine, but the texture may be a bit different.
Cream Cheese: The star of the show! For a lighter option, reduced-fat cream cheese works well too. Just remember, consistency might change slightly.
Granulated Sugar: A must for sweetness! If you’re looking to cut down on sugar, substitute with a sweetener like stevia, but adjust the amount to taste.
Raspberry Jam: Feel free to swap this out with other fruit preserves like strawberry or blueberry for a different flavor profile. You could even use fresh raspberries mixed with a bit of sugar!
Lemon Juice: This is optional but adds a nice brightness to the cream cheese frosting. If you don’t have lemon, a splash of vanilla extract works too.
How Do I Create Perfect Cookie Wells for the Jam?
Making those well-defined cookie indents is essential for holding the jam without leaking. Here’s how to ensure perfection:
- After rolling the dough into balls, gently place them on the baking sheet.
- Use your thumb or the back of a spoon to make a clear depression in the center. Don’t press too hard or you’ll break the cookie.
- Bake the cookies until lightly golden. When you take them out, quickly press down on the centers again to redefine the wells.
This technique helps to create a nice, deep space for the raspberry jam to sit, making your cookies not only beautiful but delicious too!
How to Make Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar, divided
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Filling:
- 1/2 cup raspberry jam or preserves
For the Cream Cheese Topping:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp lemon juice (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus an additional 12-15 minutes to bake. You should allow some time for the cookies to cool, which may take around 30 minutes. In total, expect about 1 hour for everything!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and become perfectly golden. Line a baking sheet with parchment paper to prevent sticking!
2. Make the Cookie Dough:
In a large mixing bowl, combine the softened butter and cream cheese. Beat them together until the mixture is creamy and smooth. Then, add 1 cup of granulated sugar, the egg, and vanilla extract. Mix everything together until fluffy and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will help ensure that the dry ingredients are evenly distributed.
4. Mix It All Together:
Gradually add the dry mixture to the wet mixture, combining them until just blended. Don’t overmix; you want a nice cookie dough consistency!
5. Shape the Cookies:
Roll the dough into 1 1/2 inch balls and place them on the prepared baking sheet. Make sure to leave some space between each cookie, as they will spread a little while baking.
6. Create Wells for Jam:
Press your thumb or the back of a spoon into the center of each cookie dough ball to create a little well. This is where the raspberry jam will go later.
7. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes, until the edges are lightly golden. When they come out, use your thumb to press the indent again—this helps hold more jam!
8. Fill with Raspberry Jam:
Once the cookies are slightly cooled, fill each well with about 1/2 teaspoon of raspberry jam. The warm cookies will make the jam melt slightly, which is delightful!
9. Cool Completely:
Let the cookies cool completely on a wire rack to ensure the jam firms up a bit.
10. Prepare the Cream Cheese Topping:
While the cookies are cooling, make the topping! In a bowl, beat the softened cream cheese with 1/2 cup powdered sugar and the optional lemon juice until smooth and creamy.
11. Top the Cookies:
Once the cookies are fully cooled, pipe or spread a small ring of the cream cheese topping around the raspberry jam center on each cookie.
12. Serve and Enjoy!
Your soft, tangy, fruity cream cheese raspberry cookies are ready to be enjoyed! Perfect for sharing or saving for yourself. Enjoy each delightful bite!
Can I Use Different Fruit Preserves?
Absolutely! While raspberry jam is traditional, you can easily substitute it with other fruit preserves like strawberry, blueberry, or even cherry. Just make sure the flavor you choose complements the cream cheese.
What Should I Do If My Dough is Too Sticky?
If your cookie dough is too sticky to handle, don’t worry! Simply chill the dough in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you have a lot left, you can also freeze them for up to 2 months. Just ensure they are completely cooled before wrapping and storing.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Just shape the cookie balls and freeze them. When you’re ready to bake, let them thaw for about 15-20 minutes at room temperature, then create the wells and fill with jam before baking as directed.