- Perfect Balance of Flavors : The tangy raspberry jam pairs beautifully with the rich, creamy cheesecake filling.
- Crisp and Soft Texture : A crispy exterior gives way to a soft, melt-in-your-mouth center.
- Easy to Make : No chill time required—these cookies come together quickly and bake up beautifully.
- Versatile : Swap the raspberry jam for strawberry, blueberry, or even lemon curd for a fun twist.
Ingredients
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Filling:
- 1 cup raspberry jam (seedless preferred)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C) .
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Make the Cookie Dough
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes).
- Beat in the vanilla extract and eggs , one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt . Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
3. Shape the Cookies
- Scoop out about 1 ½ tablespoons of dough per cookie and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to press an indentation into the center of each ball. Be careful not to press all the way through the dough.
4. Add the Raspberry Jam
- Spoon about ½ teaspoon of raspberry jam into the indentation of each cookie. If the jam is too thick, warm it slightly in the microwave to make it easier to spoon.
5. Bake to Perfection
- Bake in the preheated oven for 12–15 minutes , or until the edges are lightly golden and the cookies are set. The centers may look slightly soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Softened Ingredients Are Key : Ensure both the butter and cream cheese are softened to room temperature for a smooth dough.
- Don’t Overfill : A little jam goes a long way—too much can cause the cookies to spread excessively during baking.
- Experiment with Flavors : Try swapping the raspberry jam for other fruit preserves like apricot, blackberry, or mango for a unique twist.
- Storage : Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Serving Suggestions
These Raspberry Cheesecake Cookies are perfect for any occasion:
- Pair them with a cup of coffee, tea, or hot cocoa for a cozy treat.
- Serve them at brunch alongside fresh fruit and yogurt parfaits.
- Package them in decorative tins or bags for a thoughtful homemade gift.
Final Thoughts
These Raspberry Cheesecake Cookies are a show-stopping dessert that’s as fun to make as it is to eat. With their buttery dough, creamy cheesecake vibes, and sweet-tart raspberry filling, they’re impossible to resist. Plus, their bite-sized format makes them perfect for sharing—or keeping all to yourself!
So grab your ingredients, preheat the oven, and prepare to fall in love with these decadent, crowd-pleasing cookies. 🍓🧀✨
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