Raspberry Swirl Cookies – Let me tell you a little secret about these Raspberry Swirl Cookies—they weren’t part of the plan. A few years ago, I was hosting a family brunch and wanted to serve something that looked fancy but didn’t require the patience of a pastry chef. You know the feeling, right? I stumbled across a random recipe in an old cookbook, scribbled notes all over it (classic me), and decided to wing it.
That first batch? Let’s just say they didn’t exactly scream “Instagram-worthy.” The dough was too soft, the jam leaked out in places, and my kitchen looked like a raspberry crime scene. But the taste? Oh, the taste made up for all of it. Soft, buttery dough with just the right amount of tart-sweet jam—it was love at first bite.
Fast forward to now, and these cookies are my go-to for everything from holidays to random Tuesdays when I need a pick-me-up. They’ve become a tradition, and honestly, there’s something so satisfying about slicing into that log of dough and seeing those perfect little swirls. Ready to make some baking magic? Let’s do it.
Why You’ll Love This Raspberry Swirl Cookies Recipe?
- They’re stunning: Seriously, these cookies look like they came from a boutique bakery.
- Simple ingredients, big flavor: You don’t need a pantry full of exotic stuff to make something this good.
- Soft and buttery: The cream cheese makes these cookies melt in your mouth.
- Perfect for sharing (or not): These are the kind of cookies people talk about long after the plate is empty.
Ingredient Notes:
Here’s why each ingredient matters and how it adds to the magic of these Raspberry Swirl Cookies:
- Cream cheese: This is the secret to the soft, tender dough. If you’ve never baked with cream cheese, prepare to fall in love.
- Unsalted butter: Adds richness without overpowering the flavor. Room temperature is key for easy mixing.
- All-purpose flour: The foundation of the dough. Sifting it keeps the texture light and smooth.
- Kosher salt: Balances the sweetness and brings out the flavor of the dough.
- Seedless raspberry jam: Sweet, tart, and smooth—it creates the perfect swirl without any pesky seeds.
- Powdered sugar: A light dusting adds that extra touch of elegance (and it hides any imperfections!).
Pro Tip: If raspberry isn’t your jam (pun intended), swap it for apricot or blackberry. These cookies are super adaptable!
How To Make Raspberry Swirl Cookies?
Let’s break it down, step by step, so you can create these gorgeous cookies without any stress:
- Mix the dough:
Start by creaming the softened cream cheese and butter together in a large bowl. This is the foundation of your cookies, so mix until it’s completely smooth. Gradually add the sifted flour and salt, stirring until a soft dough forms. It might look a little sticky, but that’s okay. - Chill the dough:
Transfer the dough to a clean surface, shape it into a flat disc, and wrap it in plastic. Chill it for at least 30 minutes. Trust me, this step makes rolling it out so much easier—and saves you from a lot of frustration. - Roll it out:
Once the dough is chilled, roll it out on a floured surface into a rectangle about 10×12 inches. Then, stretch it a little further to about 10×30 inches if you want thinner, more delicate cookies. Sprinkle more flour as needed to prevent sticking—it’s better than fighting with the dough. - Spread the jam:
Evenly spread the raspberry jam over the dough, leaving a small border on one edge. This clean edge is your insurance policy for a neat roll. - Roll it up:
Starting from the jam-covered side, roll the dough into a tight log. Use the clean edge to seal it. Wrap the log in plastic wrap and refrigerate for another 15 minutes. This helps firm it up so you get clean slices later. - Slice and bake:
Preheat your oven to 375°F. Remove the chilled log and slice it into ¼-inch thick rounds using a sharp knife (or thread—it works like magic for clean cuts). Arrange the slices on a parchment-lined baking sheet, leaving a little space between them. Bake for 17–20 minutes, or until the edges are lightly golden. - Cool and dust:
Let the cookies cool completely on a wire rack. Once they’re cool, dust them generously with powdered sugar. This step takes them from “cute” to “show-stopping.”
Storage Options:
- Room temperature: Keep these cookies in an airtight container for up to five days. They’re perfect for sneaky snacks throughout the week.
- Refrigerator: Store them in the fridge for up to a week. Let them come to room temp before serving so they’re soft and flavorful.
- Freezer: You can freeze the dough log or baked cookies for up to three months. Slice and bake directly from frozen (just add a minute or two to the baking time), or thaw baked cookies for an easy treat.
Variations and Substitutions:
Want to shake things up? Here are a few fun twists:
Want To Save This Recipe?
- Change the jam: Apricot, blackberry, or even fig jam works beautifully.
- Add some zest: Mix a little lemon or orange zest into the dough for a citrusy kick.
- Drizzle with icing: Skip the powdered sugar and drizzle the cookies with a simple glaze made of powdered sugar and milk.
What to Serve with Raspberry Swirl Cookies?
These cookies are versatile and pair perfectly with a variety of treats. Here are a few ideas:
- Tea or coffee: A hot cup of tea or a bold espresso balances the sweetness perfectly.
- Ice cream: Crumble a cookie over vanilla or raspberry ice cream for a fancy dessert.
- Prosecco or champagne: For a celebratory touch, pair these cookies with bubbly—ideal for holidays or brunch!
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely. The dough can be chilled for up to 24 hours or frozen for longer storage.
Do I have to use seedless jam?
Seedless jam creates a smoother swirl, but you can use regular jam if you don’t mind the seeds.
Can I freeze the baked cookies?
Yes! Store them in an airtight container and freeze for up to two months. Thaw at room temp before serving.
Ready to impress your family, friends, or just yourself with these Raspberry Swirl Cookies? Give them a try and let me know how they turn out—I’d love to hear your baking stories or see your cookie pics!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Swirl Cookies
Ingredients
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1½ cups all-purpose flour sifted
- ½ teaspoon 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 butter. Using an electric mixer, beat the ingredients until smooth and fully incorporated. Gradually add the sifted flour and kosher salt, mixing continuously until a soft dough forms.
Shape and chill:
- Transfer the dough to a clean surface and shape it into a flat disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough ensures easier handling and optimal texture.
Roll out the dough:
- Once chilled, lightly flour a flat surface and a rolling pin. Roll the dough into a rectangle approximately 10x12 inches. Then, extend the rectangle to approximately 10x30 inches for thinner, more delicate cookies. Sprinkle additional flour as needed to prevent sticking.
Add the raspberry jam:
- Spread the seedless raspberry jam evenly across the surface of the dough, leaving a ½-inch margin along one of the shorter edges. This clean edge will assist in sealing the roll.
Roll the dough into a log:
- Starting from the jam-covered edge, carefully roll the dough into a tight log. Seal the clean edge by gently pressing it into the log. Wrap the log in plastic wrap and refrigerate for an additional 15 minutes to firm up before slicing.
Preheat the oven and slice:
- Preheat your oven to 375°F (190°C). Remove the chilled log from the refrigerator. Using a sharp knife or sewing thread, slice the log into ¼-inch thick rounds for even, clean cookies.
Bake the cookies:
- Arrange the slices on a parchment-lined baking sheet, leaving space between each cookie to allow for spreading. Bake in the preheated oven for 17–20 minutes, or until the edges are lightly golden.
Cool and dust:
- Transfer the baked cookies to a wire rack and allow them to cool completely. Once cooled, dust them generously with powdered sugar for a finishing touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
