Description
Delight in these Raspberry Cheesecake Cookie Swirls, a perfect blend of buttery, tender cookies with creamy cheesecake and tangy raspberry preserves swirled throughout. These visually stunning and delicious treats are perfect for any occasion and sure to impress your guests.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1/2 cup raspberry preserves or jam
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon zest (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes, ensuring a smooth texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, enhancing the dough’s flavor and richness.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing carefully just until a soft dough forms, avoiding overmixing to maintain tenderness.
- Roll and Chill Dough: Place the dough on parchment paper and roll it into a 9×13-inch rectangle. Chill this dough rectangle in the refrigerator for 15 to 20 minutes to firm up and make it easier to handle.
- Prepare Cream Cheese Filling: While dough chills, mix together the softened cream cheese, powdered sugar, and optional lemon zest until smooth and spreadable.
- Spread Fillings: Evenly spread the cream cheese mixture over the chilled dough rectangle. Then, spread the raspberry preserves on top, creating layers of flavor.
- Roll Dough into Log: Carefully roll the dough tightly into a log shape starting from the long edge. Wrap the log in parchment paper or plastic wrap, and chill for at least 1 hour or until firm enough for slicing.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice Dough: Once chilled and firm, slice the rolled dough log into 1/2-inch thick rounds. Place the slices spaced evenly on the prepared baking sheet.
- Bake Cookies: Bake the cookie swirls for 10 to 12 minutes, until the edges become lightly golden brown. This ensures the cookies are perfectly baked with a tender center.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.
Notes
- Use room temperature butter and cream cheese for easier mixing and a smoother texture.
- Chilling the dough is important for clean, even slices and prevents spreading during baking.
- The optional lemon zest adds a subtle brightness that complements the raspberry preserves and cream cheese nicely.
- You can substitute raspberry preserves with other fruit jams like strawberry or apricot for variety.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
