Christmas Raspberry Cream Cookies are soft, buttery cream‑cheese cookies baked with a little well of ruby raspberry jam in the center. They’re simple thumbprint‑style cookies that look festive on a holiday tray and deliver a rich vanilla‑cream flavor with a bright, fruity bite.
Cream cheese in the dough keeps these cookies tender and slightly tangy, while raspberry jam adds color and sweetness without extra fuss. A brief chill (if the dough is soft) helps them hold their shape so the wells stay defined and the jam doesn’t run.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt (if using unsalted butter)
- 1/2 cup raspberry jam (seedless if you prefer)
Approximate nutrition: about 140–160 kcal, 6–7 g fat, and 18–22 g carbs per cookie, similar to other raspberry thumbprint cookies.
Step‑by‑Step Instructions
1. Make the dough
- Heat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture and mix on low just until a soft dough forms; if it seems sticky, chill 20–30 minutes to firm up.
2. Shape and fill
- Roll dough into 1‑inch balls and place them a couple of inches apart on the prepared trays.
- Use your thumb or the back of a small spoon to make a shallow well in the center of each ball.
- Fill each indentation with about 1/2 teaspoon raspberry jam; don’t overfill or it may bubble over.
3. Bake
- Bake 10–12 minutes, or until the edges look set and just barely golden; the centers should remain pale and soft.
- Cool on the baking sheet for a few minutes, then transfer cookies to a rack to cool completely—the jam will thicken as they cool.
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