These Cream Cheese Raspberry Cookies are a delightful treat that bring together sweet cream cheese and tart raspberries. They’re soft, chewy, and bursting with flavor!
Whenever I make these, my family devours them in no time. The combination of creamy and fruity is just too good to resist. Give them a try, you won’t regret it! 😊
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. If you’re in a pinch, you could use margarine, though it may alter the taste slightly. I find butter adds that special creaminess.
Cream Cheese: Cream cheese gives these cookies a soft texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but retains a similar flavor.
Granulated Sugar: While regular sugar is perfect here, you could swap half for brown sugar for a deeper flavor. I love the hint of caramel that brown sugar brings!
Raspberry Jam: Any berry jam works if raspberries aren’t available. I’ve used blueberry or strawberry jam, and they all taste wonderful!
Flour: All-purpose flour is best, but if you need a gluten-free option, a 1:1 gluten-free flour blend can work too. Just check that it contains xanthan gum for better texture.
How Do I Get the Perfect Indentation for the Jam?
Creating the right indentation in your cookies is key for holding the jam. Here are some tips for a perfect result:
- Use your thumb or the back of a spoon to make a gentle indentation after placing the dough on the baking sheet. Be careful not to go all the way through.
- Don’t press too hard; just enough to create a shallow pocket for the jam.
- If the dough sticks to your thumb, just wet it slightly with water to prevent sticking.
This technique ensures the jam stays neatly in place, giving your cookies an appealing look and a delicious burst of flavor in every bite!
How to Make Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar (plus extra for sanding sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Raspberry jam or preserves
- Optional: crushed freeze-dried raspberries or red sanding sugar for garnish
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Including cooling time, you’ll need about 30 to 40 minutes before they’re ready to enjoy. It’s quick and makes a delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure that your cookies bake evenly. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, add the softened butter, cream cheese, and granulated sugar. Using an electric mixer or a whisk, beat everything together until the mixture is light and fluffy. This will take about 2-3 minutes. It creates a nice base for your cookies!
3. Mix in the Egg and Vanilla:
Add in the large egg and vanilla extract to the creamed mixture. Beat until everything is well combined. This adds richness and flavor to your cookies.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly, ensuring your cookies rise well!
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix; you want soft and tender cookies!
6. Shape the Dough:
Scoop out tablespoon-sized portions of the dough and roll them into balls. Place these balls onto your prepared baking sheet, making sure to leave about 2 inches of space between them to allow for spreading while baking.
7. Create Indentations:
Use your thumb or the back of a spoon to gently press down in the center of each dough ball to create an indentation. This is where your jam will go!
8. Fill with Raspberry Jam:
Take your raspberry jam or preserves and fill each indentation with about a teaspoon. Don’t overfill, as the jam can bubble over while baking.
9. Add Some Sparkle:
If you like, sprinkle a little granulated sugar or red sanding sugar around the jam for a little decorative finish. It adds a nice touch!
10. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them; every oven is a bit different!
11. Cool the Cookies:
Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then gently transfer them to a wire rack to cool completely.
12. Optional Garnish:
For an extra touch, sprinkle some crushed freeze-dried raspberries on top of the cookies after baking. This adds flavor and a fun crunch!
Enjoy these deliciously soft and tangy cream cheese raspberry cookies with a cup of tea or coffee!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam gives a lovely tart flavor, you can substitute it with any berry jam like strawberry, blueberry, or even apricot for a different twist. Just make sure the jam isn’t too runny, or it might spill over while baking!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week. Just note that refrigeration may alter their texture slightly, making them a bit firmer.
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Just let them cool completely, then place them in a single layer in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!
How Can I Make These Cookies Gluten-Free?
You can easily make these cookies gluten-free by using a 1:1 gluten-free flour blend. Just ensure that the flour blend contains xanthan gum for optimal texture. Happy baking!