Hi friends! Today, I’m bringing you a festive and oh-so-delicate treat that’s perfect for the holiday season (or any time you want to indulge): Raspberry Swirl Cookies! These cookies have the most tender cream cheese dough, a sweet swirl of raspberry jam, and a light dusting of powdered sugar to finish them off. They’re not just delicious; they’re a work of art on your cookie tray!
This recipe holds a special place in my heart. I’ve made these cookies with family and friends over the years, and they never fail to bring back warm, cozy memories. Let’s dive into the recipe so you can make some memories of your own!
Why You’ll Love Raspberry Swirl Cookies
- Beautiful Swirls: The raspberry jam creates a stunning pattern that looks as good as it tastes.
- Melt-in-Your-Mouth Texture: Thanks to cream cheese in the dough, these cookies are wonderfully tender and flaky.
- Perfect for Sharing: Whether it’s a holiday gathering, a tea party, or a cookie swap, these cookies always impress.
- Simple Ingredients: You don’t need anything fancy to whip these up—just everyday staples.
Ingredients You’ll Need
- 8 ounces cream cheese (softened): Use full-fat for the best texture.
- ½ cup unsalted butter (softened): Unsalted lets you control the saltiness.
- 1½ cups all-purpose flour (sifted): Sifting prevents clumps and makes the dough smooth.
- ½ teaspoon kosher salt: Enhances the flavors.
- ⅓ cup seedless raspberry jam: Seedless is best for a smooth swirl.
- Powdered sugar (for dusting): The final touch for a festive look.
How to Make Raspberry Swirl Cookies
Step 1: Prepare the Dough
In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually add the sifted flour and salt, mixing until everything comes together into a ball of dough.
Step 2: Chill the Dough
Shape the dough into a flat disc and wrap it in plastic wrap. Refrigerate for about 30 minutes. This will make it easier to roll out later.
Step 3: Roll Out the Dough
Lightly flour your work surface and rolling pin. Roll the chilled dough into a rectangle about 10×12 inches. Then, gently roll it out further to about 10×30 inches for a thinner layer.
Step 4: Add the Jam and Roll
Spread the raspberry jam evenly across the dough, leaving a ½-inch border along one of the shorter edges. Carefully roll the dough into a log, starting from the jam-covered edge. Seal the log by pressing the uncoated edge into the roll. Chill the log for another 15 minutes.
Step 5: Slice and Bake
Preheat your oven to 375°F. Slice the chilled log into ¼-inch thick rounds using a sharp knife or thread for clean cuts. Place the cookies on a parchment-lined baking sheet, spacing them apart.
Bake for 17-20 minutes, or until the edges are lightly golden.
Step 6: Cool and Finish
Transfer the cookies to a wire rack to cool completely. Once cooled, dust them with powdered sugar for that perfect festive touch.
Tips and Variations
- Jam Swaps: Try strawberry, apricot, or blackberry jam for a fun twist.
- Add Zest: Mix in a teaspoon of lemon or orange zest for a hint of citrus.
- Nutty Touch: Sprinkle finely chopped walnuts or almonds over the jam before rolling.
- Gluten-Free Option: Use a high-quality gluten-free flour blend in place of all-purpose flour.
Storing Your Cookies
- Room Temperature: These cookies keep well in an airtight container at room temperature for up to a week.
- Freezer: Freeze in layers with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1½ cups all-purpose flour sifted
- ½ teaspoon kosher salt
- ⅓ cup seedless raspberry jam
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually mix in sifted flour and salt until a cohesive dough forms.
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll the chilled dough on a floured surface into a 10×30-inch rectangle.
- Spread raspberry jam evenly over the dough, leaving a ½-inch border on one short edge. Roll the dough into a log, starting from the jam-covered side. Seal the log and refrigerate for 15 minutes.
- Preheat oven to 375°F. Slice the log into ¼-inch thick rounds and place them on a parchment-lined baking sheet.
- Bake for 17-20 minutes, or until edges are golden. Cool completely on a wire rack.
- Dust with powdered sugar before serving.
