Raspberry Swirl Cookies Recipe

I was super stoked to try out this cookie twist that blends classic flavors with a tangy raspberry kick, and honestly, it totally blew my mind.

Okay so first thing u gotta do is preheat your oven to 350°F and line a baking sheet with some parchment paper (yeah, it’s totally worth it). In a big bowl, mix together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until they’re all blended. In another bowl, beat 1 cup of softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar until its light and fluffy – like, make sure to really mix it up.

Next, add in 1 large egg (at room temp, duh) and 1 teaspoon vanilla extract to that butter mixture. Stir it until everything is well mixed. Slowly fold the dry ingredients into the butter mix, stirring just until they combine (don’t overdo it, or your cookies might turn out tough).

In a separate small bowl, whip up 4 ounces of softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until it’s smooth. Then, stir in 3 to 4 tablespoons of raspberry jam and if u want a bit of a zesty tang, mix in about 1 tablespoon of lemon juice too.

Now, scoop small dollops (about 1 to 1.5 tablespoons each) of your cookie dough onto the baking sheet, making sure there’s enough space between each cookie. Top each scoop with a bit of the cream cheese mixture and then use a toothpick or fork to gently swirl it all together into the dough.

Pop your cookies in the oven and bake for 10-12 minutes or until you see the edges turn slightly golden. Let them chill on the baking sheet for a few minutes after taking them out before moving them to a cooling rack, and then dig in!

I love making my Raspberry Swirl Cookies because they blend classic flavors with nutritional balance. I think all purpose flour with baking soda and salt create a firm base, while unsalted butter and cream cheese add fats.

Moreover, raspberry jam and lemon juice really offer antioxidants and a tangy twist.

Ingredients

• All-purpose flour: mainly carbs that build cookie structure though it lacks fiber.
• Unsalted butter: rich fat boosting flavor and moisture, crucial for tender cookie texture.
• Granulated sugar: adds sweetness and subtle crispiness when baked making cookies delightful.
• Cream cheese: offers a tangy twist and creaminess, combining sweet and sour perfectly.
• Raspberry jam: provides a fruity burst and natural tartness balancing rich butter and sugar.
• Lemon juice: enhances tang flavours giving extra zing and brightness to the cookies.
• Vanilla extract: brings warm, aromatic sweetness that ties all flavours together nicely.
• Baking soda: aids in cookie rise ensuring light texture and even cooking throughout.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temp
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for the cream cheese mix)
• 3 to 4 tablespoons raspberry jam
• 1 tablespoon lemon juice (optional)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar ’til it looks light and fluffy.

4. Beat in 1 large egg (at room temp) and 1 teaspoon vanilla extract to the butter mixture until everything is well mixed.

5. Slowly add the dry ingredients to the butter mixture, stirring until just combined.

6. In a separate small bowl, mix 4 ounces softened cream cheese with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until it’s smooth.

7. Stir in 3 to 4 tablespoons raspberry jam and 1 tablespoon lemon juice (if using) into the cream cheese mix.

8. Scoop small portions of the cookie dough onto the baking sheet, about 1 to
1.5 tablespoons each, leaving a bit of space between them.

9. Top each cookie dollop-style with the cream cheese mixture and then use a toothpick (or fork) to gently swirl the topping into the cookie dough.

10. Bake for 10-12 minutes or until the edges look slightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper
4. Large mixing bowl (for dry ingredients)
5. Medium bowl (for beating butter and sugars)
6. Small bowl (for the cream cheese mixture)
7. Whisk
8. Electric or hand mixer
9. Measuring cups and spoons
10. Spatula or mixing spoon
11. Scoop or tablespoon for cookie dough
12. Toothpick or fork (to swirl the topping)
13. Cooling rack

FAQ

• Q: Can I use a different jam than raspberry?
  A: Yeah, you can use strawberry or apricot if you want, but the flavor will change a bit, so keep that in mind.
• Q: How do I get the perfect swirl in the cookie?
  A: Just dollop the cream cheese mixture on the dough and then gently use a knife to swirl it around. Just be careful not to overmix it.
• Q: Do I need to soften my butter and cream cheese?
  A: Definitely. Having them at room temp helps everything mix together way better.
• Q: What does the lemon juice do in the recipe?
  A: Lemon juice helps to brighten up the flavors and can balance out the sweetness. If you dont have any, its totally optional.
• Q: Can we make these cookies dairy free?
  A: You can try vegan substitutes for the butter and cream cheese, but the texture and taste might be a bit different.

Raspberry Swirl Cookies Recipe Substitutions and Variations

• All-purpose flour: You can try using a 1:1 gluten-free flour blend if you’re looking for a low gluten option. Whole wheat flour could also work but your cookies might be a little denser.
• Unsalted butter: If you dont have butter on hand, margarine or even coconut oil can be used as a swap. Just remember that these changes can slightly alter the flavor and texture.
• Cream cheese: Greek yogurt (strained) or sour cream can be a decent substitute if you want to switch it up. They might make the swirl a bit tangier tho.
• Raspberry jam: You could substitute with strawberry jam or another fruit preserve. Fresh mashed raspberries simmered with a little sugar can also be a fun twist.
• Lemon juice: Lime juice can be an okey replacement if youre in a pinch. Both add that extra tang that balances the sweetness.

Pro Tips

1. Make sure your butter, egg, and cream cheese are all at room temperature before you start so they mix easier and your dough turns out smooth and soft every time
2. When mixin the butter and sugars, beat ’em well until they look light and fluffy. This really makes a difference in getting that nice cookie texture
3. Be careful not to overmix your dough once you add the flour. Stir it until its just combined so that your cookies stay tender instead of turnin kinda tough
4. Dont be afraid to experiment a bit with the cream cheese mix. Swirl it in slowly with a toothpick or fork so you get that pretty marbled effect without it totally disappearing into the dough