Ingredients
- ½ cup butter, softened
- ½ cup cream cheese, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- ½ cup raspberry jam (seedless if you prefer a smoother texture)
Step-by-Step Instructions
Make the cookie dough
- Cream butter, cream cheese, and sugar. In a large bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy. This step builds air into the mixture and gives the cookies their soft, creamy texture.
- Add egg and vanilla. Beat in the egg until fully combined, then mix in the vanilla extract. The batter should look smooth and slightly thick.
Add dry ingredients
- Combine dry ingredients. In a separate bowl, whisk together the flour and baking powder. This ensures the leavening is evenly distributed.
- Mix into wet ingredients. Gradually add the dry mixture to the butter mixture, mixing on low speed or by hand just until a soft dough forms. Avoid over‑mixing so the cookies stay tender.
Shape and add raspberry jam
You have two easy options here: thumbprint‑style or swirl cookies.
For thumbprint cookies:
5. Scoop tablespoonfuls of dough and roll into smooth balls. Place on a parchment‑lined baking sheet, leaving space between cookies.
6. Use your thumb or the back of a teaspoon to gently press an indentation in the center of each ball.
7. Spoon a small amount of raspberry jam into each indentation, being careful not to overfill.
For swirl cookies:
5. Drop scoops of dough onto the baking sheet.
6. Using a small spoon, add about ½ teaspoon of jam on top of each scoop and use a toothpick or knife tip to gently swirl the jam into the surface of the dough.
Bake
- Preheat the oven to 350°F (175°C).
- Bake the cookies for about 10–13 minutes, or until the edges are just set and the bottoms are lightly golden. The tops should look soft and slightly matte, not browned.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them carefully to a wire rack to cool completely. The cream cheese base makes them delicate when hot, so a little patience helps them stay intact.
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