Raspberry Swirl Cookies
Raspberry Swirl Cookies made with cream cheese, butter, flour, kosher salt, seedless raspberry jam, and powdered sugar for a delicate, festive finish.
Print
Pin
Servings: 30 Cookies
Ingredients
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 ½ cups all-purpose flour sifted
- ½ tsp kosher salt
- ⅓ cup seedless raspberry jam
- Powdered sugar for dusting
Instructions
Prepare the dough.
- In a large mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat until the mixture is smooth, creamy, and fully incorporated.
Add the dry ingredients.
- Gradually add the sifted all-purpose flour and kosher salt to the cream cheese mixture. Mix until the ingredients come together and form a cohesive dough.
Shape and chill the dough.
- Transfer the dough to a clean work surface. Shape it into a flattened disc, then wrap it securely in plastic wrap. Refrigerate for 30 minutes to firm the dough and make it easier to roll.
Roll the dough.
- Lightly flour a clean, flat surface. Place the chilled dough on the prepared surface and dust the top lightly with flour. Roll the dough into a rectangle measuring approximately 10 x 12 inches.
Extend the dough rectangle.
- Add additional flour as needed to prevent sticking. Continue rolling the dough into a longer rectangle measuring approximately 10 x 30 inches.
Add the raspberry jam.
- Spread the seedless raspberry jam evenly over the surface of the dough, leaving a ½-inch border along one short edge to help seal the log.
Form the dough log.
- Starting from the jam-covered end, carefully roll the dough into a tight log. Position the uncoated edge at the end and press gently to seal.
Chill the log.
- Place the rolled dough log in the refrigerator for 15 minutes to firm before slicing.
Preheat the oven.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Slice the cookies.
- Remove the chilled log from the refrigerator. Using sewing thread or a sharp knife, slice the log into ¼-inch thick cookies.
Arrange the cookies.
- Place the sliced cookies flat on the prepared baking sheet, leaving space between each cookie. Ensure the cookies do not touch.
Bake.
- Bake for 17 to 20 minutes, or until the edges are lightly golden and the centers are set.
Cool the cookies.
- Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely.
Finish with powdered sugar.
- Once the cookies are fully cooled, dust them lightly with powdered sugar before serving.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that is suitable for cookies and pastries.
Use a gluten-free certified seedless raspberry jam, as some jams may contain additives or be processed in facilities with gluten-containing products.
Confirm that the cream cheese, butter, kosher salt, and powdered sugar are labeled gluten-free or verified safe for gluten-free baking.
If using a gluten-free flour blend without xanthan gum, choose one formulated for tender baked goods or add xanthan gum according to the flour brand’s recommendation.
Roll the gluten-free dough gently, as it may be more delicate than traditional dough. Chill thoroughly before rolling, slicing, and baking.
Prepare the cookies with clean bowls, utensils, rolling pins, baking sheets, parchment paper, and cooling racks to prevent cross-contamination.