Description
Raspberry Cheesecake Cookie Swirls are delightful, soft cookies featuring a creamy cheesecake filling swirled with sweet raspberry preserves. These visually appealing treats combine a tender buttery dough with luscious cream cheese and vibrant raspberry flavors, perfect for parties, holidays, or an elegant dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1/2 cup raspberry preserves or jam
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon zest (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside to prepare your wet ingredients.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using a mixer for about 2 to 3 minutes, until the mixture is light and fluffy. This step ensures your cookies have a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully integrated, forming the base for your cookie dough.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring until just combined to form a soft dough. Avoid overmixing to keep the cookies tender.
- Roll and Chill Dough: Place the dough between two sheets of parchment paper and roll it out into a 9×13-inch rectangle. Chill the dough in the refrigerator for 15 to 20 minutes to firm it up for easier handling.
- Prepare Cheesecake Filling: In a separate bowl, mix together the softened cream cheese, powdered sugar, and lemon zest (if using) until the mixture is smooth and spreadable.
- Assemble the Swirls: Evenly spread the cream cheese mixture over the chilled dough, then layer the raspberry preserves on top, covering the entire surface.
- Roll Into a Log: Carefully roll the dough up tightly starting from one long edge, creating a log shape. Wrap the log in parchment paper or plastic wrap, then refrigerate for at least 1 hour or until firm enough to slice cleanly.
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice the Cookies: Remove the chilled dough from the fridge and slice it into 1/2-inch thick rounds. Place the rounds evenly spaced on the prepared baking sheet.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, ensure the cream cheese and butter are softened to room temperature before mixing.
- Chilling the dough both before and after rolling helps maintain the cookie shape during baking.
- Lemon zest is optional but adds a bright flavor that complements the raspberry and cheesecake filling.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- You can substitute raspberry preserves with strawberry or any other berry jam based on preference.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
