These Cream Cheese Raspberry Cookies are soft, sweet, and have a delightful tang from the cream cheese. The juicy raspberry bits add a fruity burst in every bite!
Whenever I bake these cookies, my kitchen smells heavenly! They’re a perfect treat with a cup of tea or coffee, and trust me, they disappear quickly!
Key Ingredients & Substitutions
Butter: Unsalted butter is the best choice for a balanced flavor. If you’re mindful of calories, you can use a lighter option like half butter and half coconut oil, though it might change the texture slightly.
Cream Cheese: Cream cheese gives the cookies their rich texture. If you’re looking for a lighter alternative, consider using low-fat cream cheese. You can also use mascarpone for a slightly sweeter taste.
Fresh Raspberries: Fresh raspberries add a burst of flavor. If they’re not available, you can swap in frozen raspberries. Just make sure to thaw and drain them first to avoid excess moisture in your dough.
Granulated Sugar: While granulated sugar is traditional, you can use brown sugar for a hint of caramel flavor. Coconut sugar is another good substitute for a lower glycemic index.
How Do I Make the Best Cookie Dough for These Cookies?
Making the perfect cookie dough is key for delicious cookies! It’s essential to cream butter and cream cheese well in the first step. This air incorporation makes the cookies light and fluffy.
- Start by softening your butter and cream cheese at room temperature. Beat them until well-combined, around 2-3 minutes.
- When adding eggs, do it one at a time. This helps maintain a smooth texture.
- Don’t overmix after adding flour; combine until just incorporated to keep your cookies tender.
Remember to chill the dough slightly before baking if it feels too soft. This step helps the cookies hold their shape better while baking. Happy baking!
How to Make Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Filling:
- 1 cup fresh raspberries
- 1/4 cup raspberry jam or preserves
- 2 oz cream cheese (for topping/center)
For Dusting:
- Powdered sugar
How Much Time Will You Need?
This recipe will take approximately 20-30 minutes to prepare and 12-15 minutes to bake. Make sure to allow some extra time for the cookies to cool before dusting them with powdered sugar!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get your oven ready for baking those delicious cookies. Line baking sheets with parchment paper so your cookies won’t stick.
2. Make the Dough:
In a large mixing bowl, beat together the softened butter, 8 oz of cream cheese, and granulated sugar. Keep mixing until it’s creamy and smooth—this should take about 2-3 minutes. Now, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into your wet mixture, mixing just until a dough starts to form. Be careful not to overmix; we want these cookies to stay soft and tender!
4. Shape the Cookies:
Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Leave some space between each ball, as they will spread out while baking. To create a little spot for the delicious filling, use your thumb or the back of a spoon to make an indentation in the center of each cookie.
5. Add the Raspberry Filling:
In a small bowl, blend the 2 oz of cream cheese with the raspberry jam until it’s well combined. Spoon a small amount of this creamy raspberry mixture into each cookie indentation. For an extra fruity touch, add a couple of fresh raspberries on top!
6. Bake the Cookies:
Now it’s time to bake! Place the trays in your preheated oven and bake for 12-15 minutes, or until the edges of the cookies are gently golden and the centers feel set.
7. Cool and Finish:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Once they’re just slightly warm, dust them with powdered sugar for that beautiful finish!
Enjoy your soft, tangy cream cheese raspberry cookies with a cup of tea or as a delightful dessert. They are sure to impress your friends and family!
Can I Use Frozen Raspberries Instead of Fresh Ones?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well to avoid adding excess moisture to the cookies. Pat them dry with a paper towel for the best results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the cookie dough and chill it in the fridge for up to 24 hours. Just let it sit at room temperature for about 10 minutes before scooping and baking.
What Can I Substitute for Cream Cheese?
If you want a lighter option, you can use low-fat cream cheese or even mascarpone. Sour cream is another alternative that will give your cookies a similar tangy taste!
