Description
These Raspberry Cheesecake Cookie Swirls combine soft, buttery cookie dough with a creamy cheesecake filling and a luscious raspberry jam swirl. Perfectly baked to golden edges, these delightful swirled cookies offer a harmonious blend of sweet, tangy, and creamy flavors that make for an irresistible dessert or snack.
Ingredients
Scale
For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake filling:
- 6 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the raspberry swirl:
- 1/3 cup raspberry jam or preserves (seedless preferred)
- Optional: 2 tablespoons fresh raspberries, lightly mashed
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening and salt are evenly distributed throughout the flour.
- Make the cookie dough: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until creamy and fluffy. Then, add the egg and vanilla extract and mix until just combined. Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft and cohesive dough forms.
- Chill the dough: Divide the dough into two equal parts and flatten each into a rectangle shape. Wrap each portion tightly in plastic wrap and chill in the refrigerator for 30 to 45 minutes. This step firms up the dough to make it easier to roll out.
- Prepare the cheesecake filling: While the dough chills, combine the softened cream cheese, granulated sugar, and vanilla extract in a bowl. Mix until smooth and creamy. Set aside at room temperature.
- Roll out the dough: After chilling, roll each dough portion into a rectangle about 9 by 12 inches on a lightly floured surface. Spread half of the cheesecake filling evenly over each dough rectangle, leaving a small border around the edges.
- Add the raspberry swirl: Gently spread a thin layer of raspberry jam over the cheesecake filling on each rectangle. Optionally, sprinkle with lightly mashed fresh raspberries to intensify the fruit flavor.
- Roll the dough logs: Carefully roll up each rectangle tightly from the long edge to form a jelly roll shape. Wrap the logs tightly in plastic wrap again and chill for 30 to 60 minutes until firm enough to slice.
- Preheat the oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and bake: Remove the chilled dough logs from the refrigerator and unwrap. Slice each log into 1/2-inch thick rounds using a sharp knife. Place slices 2 inches apart on the prepared baking sheets to allow for slight spreading.
- Bake and cool: Bake the cookies for 12 to 14 minutes or until the edges begin to turn golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Substitute raspberry jam with strawberry, blackberry, or blueberry jam for a different fruity twist.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze cookies in a sealed container for up to 2 months. Thaw before serving.
