Description
Soft, buttery Christmas Raspberry Cream Cookies made with cream cheese for a melt-in-your-mouth texture. These festive thumbprint-style cookies are filled with ruby-red raspberry jam, perfect for gifting, cookie swaps, and classic holiday baking.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, cream cheese, and sugar until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Whisk together the flour and baking powder in a separate bowl, then fold into the wet mixture.
- Roll the dough into small balls and place them on the baking sheet.
- Press a thumb or spoon into each dough ball to create a small well.
- Fill each well with raspberry jam.
- Bake for 10–12 minutes, or until the edges are just barely golden.
- Cool completely before dusting with powdered sugar.
Notes
- Use seedless raspberry jam for a smoother look.
- Chill dough if it’s too soft to roll.
- Do not overbake—cookies should stay pale and soft.
- Swap raspberry jam with strawberry, apricot, or lemon jam.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American