These gorgeous swirled raspberry cheesecake cookies are a treat for the eyes and the taste buds! With a cream cheese base and tangy raspberry swirls, they balance sweetness perfectly.
Every bite makes me smile, especially when I catch a bit of that fruity swirl. They’re super easy to make and perfect for sharing or enjoying with a cup of tea. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter is key here. It allows you to control the saltiness of the cookies. If you run short, you can use salted butter but reduce the added salt in the recipe.
Cream Cheese: Both in the cookie dough and the filling, cream cheese adds that delicious cheesecake flavor. Low-fat cream cheese can be used, but it might result in a less creamy filling.
Granulated Sugar: Regular granulated sugar is ideal, but brown sugar can add a hint of molasses flavor, making the cookies softer and chewier. Consider a mix for a fun twist!
Flour: All-purpose flour is what you need, but if you’re looking for gluten-free options, a 1:1 gluten-free flour mix can work well in this recipe.
Raspberry Jam: Seedless raspberry jam is traditional, but any berry jam works. Fresh raspberries can be used too, just mash them with a bit of sugar for similar sweetness!
How Do I Achieve a Beautiful Swirl with the Raspberry Jam?
Getting that eye-catching swirl takes a little practice but is totally worth it! Start with a dollop of jam on the cookie dough, then use a toothpick to swirl.
- Don’t mix too much; you want distinct ribbons of raspberry.
- Too much swirling can result in a pink blob, which isn’t as pretty!
- Practice makes perfect, so don’t stress if it isn’t perfect the first time.
What’s the Best Way to Make the Cheesecake Filling Smooth?
For an ultra-smooth cheesecake filling, make sure your cream cheese is at room temperature. This helps it blend easily without lumps. If you want it extra creamy, slowly add the heavy cream until you reach your desired thickness.
- Use an electric mixer or a strong whisk for the best results.
- Add the cream a little at a time; it’s easier to adjust.
Swirled Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Raspberry Swirl:
- ½ cup seedless raspberry jam or preserves
For the Cheesecake Filling (Optional):
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional, for smoother texture)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10-12 minutes for baking. Allow for about 5 minutes to cool before serving. If you decide to make the filling and assemble sandwich cookies, add an additional 5-10 minutes. Overall, you can expect to spend roughly 30-40 minutes from start to finish, making these cookies a quick and delightful treat!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or use silicone mats to prevent the cookies from sticking.
2. Make Cookie Dough:
In a large bowl, use an electric mixer to beat together the softened butter and cream cheese until the mixture is smooth and creamy. Then, add in the granulated sugar and mix until it’s light and fluffy. Beat in the vanilla extract and the egg until everything is well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This will help evenly distribute the leaveners throughout the dough.
4. Mix Dry Into Wet:
Gradually mix the dry ingredients into the butter and cream cheese mixture, stirring on low speed until just combined. Be careful not to overmix; a few lumps are okay!
5. Add Raspberry Swirl:
Take about 2 tablespoons of cookie dough and flatten it slightly on the parchment-lined baking sheet. Next, add about ½ teaspoon of raspberry jam on top. Using a toothpick or skewer, swirl the jam gently into the dough, creating a lovely marbled effect. Just be cautious not to swirl too much!
6. Bake Cookies:
Place the cookies in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, while the centers will look set but soft. Remove them from the oven at this stage!
7. Cool:
Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up just right!
8. Prepare Cheesecake Filling (If Making Sandwich Cookies):
To create the cheesecake filling, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. If you want it creamier, add heavy cream a little at a time until you reach the desired consistency.
9. Assemble Sandwich Cookies:
If you’re making sandwich cookies, spread a generous amount of cheesecake filling on the flat side of one cookie. Then, place another cookie on top, gently pressing to spread the filling to the edges.
10. Serve and Enjoy:
Store your cookies in an airtight container in the refrigerator if filled, or at room temperature if plain. Enjoy your delightful cookies chilled or at room temperature. They’re perfect for any occasion!
These cookies bring a soft, moist texture with a delightful tanginess from the cheesecake and bright, fruity raspberry swirls that are sure to wow friends and family alike!
Can I Use a Different Fruit Jam for the Swirl?
Absolutely! You can substitute the raspberry jam with any other fruit jam or preserves, like strawberry, blackberry, or even peach. Just ensure the jam is seedless for a smoother swirl in the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container. If they have the cheesecake filling, keep them refrigerated for up to 3 days. If they’re plain, they can be stored at room temperature. Just make sure they’re kept cool and dry!
Can I Freeze These Cookies?
Yes! You can freeze the baked cookies (either filled or plain). For optimal freshness, wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. Just thaw at room temperature before enjoying!
What Can I Do If My Cookie Dough is Too Sticky?
If your cookie dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will help firm it up, making it easier to scoop and shape onto the baking sheet.
