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I've been making these Raspberry Swirl Cookies for years and they never fail to amaze me. The way the tender cream cheese dough wraps around that vibrant raspberry filling creates such beautiful swirls. Every time I bake them my kitchen fills with the most wonderful buttery sweet aroma. They're truly one of my favorite cookies to share during the holidays.
What Makes These Special
These cookies are like little works of art that taste as amazing as they look. I love how the cream cheese makes the dough so incredibly tender it just melts in your mouth. That pop of raspberry adds such a lovely brightness. They're fancy enough for special occasions but I often make them just because they're too good to save for holidays.
Your Shopping List
- Cream Cheese: Use full-fat cream cheese for a creamy dough texture; softened for easy mixing.
- Butter: Unsalted butter ensures the balance of sweetness and richness.
- Flour: Sifted all-purpose flour guarantees a smooth and pliable dough.
- Raspberry Jam: Opt for high-quality, seedless jam for a consistent filling and beautiful swirls.
Let's Create Together
- Prepare the Dough
- Cream together softened cream cheese and butter until smooth. Gradually add sifted flour and a pinch of salt, mixing until a dough forms. Chill the dough wrapped in plastic wrap for 30 minutes.
- Roll and Add Jam
- Roll the dough into a rectangle on a floured surface. Spread an even layer of raspberry jam, leaving a margin at the edges.
- Roll into a Log
- Carefully roll the dough into a tight log, starting from the jam-covered side. Chill the log briefly for clean slicing.
- Bake the Cookies
- Slice the log into cookies and bake at 180°C (350°F) for 12–15 minutes, or until edges turn golden.
Mix It Up
Sometimes I love switching things up by using different jams strawberry is amazing and blackberry adds such gorgeous color. A little lemon zest in the dough brightens everything up beautifully. My sister loves when I sprinkle chopped almonds over the jam before rolling it gives such nice crunch.
Keep Them Fresh
These cookies stay perfect in an airtight container for about a week. I often make extra and freeze them with parchment paper between layers they last for months that way. Just let them come to room temperature before serving they taste just as fresh as the day they were baked.
A Family Tradition
Every time I make these cookies I think of baking with my grandmother. The recipe has been passed down and tweaked over the years but that feeling of joy and connection remains. There's something so special about sharing these treasured treats with new generations.
Perfect Pairings
These cookies are absolutely divine with a cup of earl grey tea or your favorite coffee. When I'm hosting during the holidays I arrange them on a pretty platter with other cookies. A light dusting of powdered sugar right before serving makes them look extra magical.
Helpful Tips
If your dough starts cracking while you roll it just let it warm up for a few minutes. Keep your surface lightly floured to prevent sticking. The secret to those perfect swirls is making sure your dough is nice and cold before slicing. Little tricks like these make such a difference.
Holiday Magic
There's something so special about these cookies during the holidays. They look beautiful on any dessert table and everyone always asks for the recipe. I love watching people's faces light up when they take their first bite it's pure joy in cookie form.
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Frequently Asked Questions
- → Why chill the dough twice?
- The first chilling helps firm the dough for rolling, while the second chilling after forming the log makes it easier to slice cleanly.
- → Why leave a margin without jam?
- The clean margin helps seal the log properly when rolling, preventing the jam from leaking during baking.
- → Can I use different jam flavors?
- Yes, any seedless jam works well. Try strawberry, blackberry, or apricot for different variations.
- → Why use thread to slice?
- Thread allows for clean cuts without compressing the dough, helping maintain the swirl pattern better than a knife.
- → Why dust with powdered sugar after cooling?
- Adding powdered sugar while cookies are hot will cause it to melt. Waiting ensures an even, attractive coating.