Description
Indulge in the delightful combination of raspberry, cream cheese, and buttery cookies with these Raspberry Cheesecake Cookie Swirls. These cookies are perfect for holiday gatherings or as a sweet treat any time of the year.
Ingredients
Scale
Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon lemon zest
Additional:
- 1/3 cup raspberry preserves
- 1/3 cup fresh raspberries (optional)
- Additional powdered sugar for dusting (optional)
Instructions
- Prepare Dough: Whisk together flour, baking powder, and salt. Cream butter and sugar, then add egg and vanilla. Mix in dry ingredients to form dough.
- Make Filling: Combine cream cheese, powdered sugar, and lemon zest until smooth.
- Assemble Cookies: Roll out dough, spread cream cheese mixture and raspberry preserves, roll into logs, and chill. Slice and bake.
- Bake: Preheat oven, slice chilled logs, and bake until golden.
- Cool and Serve: Cool cookies on a wire rack, dust with powdered sugar if desired.
Notes
- These cookies freeze well before or after baking.
- You can use strawberry or blueberry jam as a substitute for raspberry.
- Prep Time: 45 minutes (including chilling)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
