Easy Raspberry Swirl Cookies with Cream Cheese Dough (Print version)
Tender cream cheese dough rolled with raspberry jam, sliced into pretty spirals, baked until lightly golden, and finished with powdered sugar.
# Ingredients:
For the cream cheese dough
01 -
8 oz (225 g) full-fat cream cheese, softened
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
1/4 cup (30 g) powdered sugar, plus more for dusting
04 -
1 teaspoon vanilla extract
05 -
1 1/2 cups (180 g) all-purpose flour, spooned and leveled
06 -
1/2 teaspoon kosher salt
For the raspberry swirl
07 -
1/3 cup (105 g) seedless raspberry jam
# Instructions:
01 -
Beat the cream cheese, butter, powdered sugar, and vanilla on medium speed until smooth and creamy, about 1-2 minutes. Add the flour and salt and mix on low just until a soft dough forms.
02 -
Shape the dough into a flat disc, wrap it tightly, and refrigerate for 30 minutes or until firm enough to roll without sticking.
03 -
Divide the dough in half. On a lightly floured surface, roll each half into a 9x12 inch rectangle. Spread each rectangle with a thin layer of raspberry jam, leaving a 1/2 inch clean edge along one long side.
04 -
Starting from the opposite long side, roll each rectangle into a snug log. Press the clean edge gently to seal, wrap each log, and chill for 15-20 minutes until firm.
05 -
Heat the oven to 350 F (175 C). Line baking sheets with parchment. Slice the logs into 1/3 inch rounds with a sharp knife or thread and place them 1 inch apart.
06 -
Bake for 14-16 minutes, until the edges are lightly golden and the centers look set. Cool on the sheet for 5 minutes, move to a rack, and dust with powdered sugar once completely cool.
# Good to know:
01 -
Yield is about 30 cookies, depending on slice thickness.
02 -
Chilling time is included in the prep time.
03 -
Use thick seedless jam for the cleanest swirl.