Pin it
These Raspberry Swirl Cookies have been my go-to for ages and they still wow me every time. That soft cream cheese dough folding around the bright raspberry filling makes such pretty swirls. The buttery sweet smell that fills my kitchen while they bake is just incredible. They've become my top pick when I want to bring something special to holiday gatherings.
Why You'll Fall For These
Each cookie looks like tiny edible art and tastes even better than it looks. The cream cheese makes them so soft they practically dissolve when you eat them. That bright raspberry kick really stands out. They seem fancy enough for big events but honestly I bake them randomly because they're way too good to save for special times.
Stuff You'll Need
- Cream Cheese: Go for the full-fat kind that's been sitting out till soft for easy blending.
- Butter: Pick the unsalted type to keep the sweet-rich balance just right.
- Flour: Run regular all-purpose flour through a sifter for dough you can work with easily.
- Raspberry Jam: Grab the good stuff without seeds so your swirls look clean and pretty.
Making Magic Together
- Get Your Dough Ready
- Beat the soft cream cheese with butter until it's all smooth. Slowly mix in your sifted flour and tiny bit of salt until it forms dough. Wrap it in plastic and cool it for half an hour.
- Spread The Goodness
- On a floured area, roll the dough into a rectangle shape. Cover it with a layer of raspberry jam but leave some space at the edges.
- Shape It Up
- Starting from the jammy side, roll everything into a neat log. Pop it in the fridge briefly for cleaner cuts.
- Cook Those Beauties
- Cut the log into rounds and bake at 350°F for about 12-15 minutes until you see golden edges.
Try Something New
I often play around with other jams strawberry works really well and blackberry creates such deep color. Throwing some lemon zest into the dough makes everything taste fresher. My sis can't get enough when I toss some chopped almonds onto the jam before rolling it all up the crunch is so good.
Making Them Last
You can store these treats in a sealed container for up to a week. I usually make a big batch and stick some in the freezer with parchment between the layers they can last for months. Just let them warm up to room temp before you eat them and they'll taste as good as fresh-baked.
Cookies With History
Making these always brings back memories of baking with my grandma. We've changed the recipe bit by bit over time but that warm fuzzy feeling stays the same. There's nothing better than watching new family members enjoy these special cookies for the first time.
Great Matches
These swirls taste amazing with a hot cup of earl grey or any coffee you like. When friends come over for the holidays I put them on a nice plate with other cookies. A light sprinkle of powdered sugar right before everyone arrives makes them look extra special.
Smart Tricks
When your dough starts breaking as you roll it just give it a few minutes to warm up. Use a bit of flour on your counter so nothing sticks. For those pretty swirls make sure your dough log is really cold before you slice it. These little things really do make them turn out better.
Festive Wonder
These cookies just feel right during holiday season. They look stunning on any dessert spread and everyone wants to know how to make them. I love seeing people smile when they take that first bite it's like watching pure happiness in cookie form.
Pin it
Frequently Asked Questions
- → What’s the reason for chilling dough twice?
- The first cool down makes it easier to roll, and the second helps with clean slices when cutting the rolled-up dough.
- → How come jam isn’t spread at the edges?
- Leaving the edges bare prevents leaks when rolling the dough into a log.
- → Can I switch up the jam flavor?
- Definitely! Seedless varieties of strawberry, apricot, or even blackberry work great.
- → Why use string to cut cookies?
- A string slices neatly without squishing your dough, which protects the swirl design.
- → Why dust sugar after they’ve cooled down?
- Sprinkling sugar too soon will make it melt. Waiting gives a nicer, even layer.