Raspberry cream cookies are one of those bakes I turn to when I want something soft, pretty, and a little bit nostalgic. The combination of butter and cream cheese makes the dough extra tender and rich, while the raspberry jam brings bright, fruity flavor that cuts through the sweetness. These cookies bake up soft and cakey with a gentle chew, and you can swirl or fill them with jam so every bite gets a pop of raspberry.
What I love most about this recipe is how simple the ingredient list is while still giving you a cookie that feels bakery‑worthy. The cream cheese adds a subtle tang and velvety texture, the vanilla rounds everything out, and the raspberry jam adds color and flavor without any complicated steps. They’re perfect for holidays, tea parties, cookie exchanges, or just an afternoon bake when you’re craving something soft and comforting.
Continue to the next page to get the full ingredients and steps