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soft pale cream cheese cookies with raspberry swirls on a white scalloped plate, in a wide horizontal shot, fresh raspberries and a cloth napkin beside them on a light marble counter, bright natural light, shallow depth of field, landscape orientation

Raspberry Cheesecake Cookies

Cream cheese cookies with a raspberry swirl that makes them taste like cheesecake!
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 20 cookies
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup raspberry jam

Method
 

  1. Beat the butter, cream cheese, and sugar until smooth and fluffy.
  2. Beat in the egg and vanilla.
  3. Stir in the flour, baking powder, and salt to form a soft dough, then chill 1 hour so it firms up.
  4. Scoop onto lined sheets and swirl raspberry jam into each top.
  5. Bake at 350F for 12 to 14 minutes until set but still pale. Cool fully on a rack and store in the fridge.

Notes

Chilling the dough keeps these from spreading too thin.