Description
These delightful cookies feature a tender, cream cheese-infused dough with a sweet raspberry jam center. They’re perfect for holiday gatherings or as an everyday treat.
Ingredients
Units
Scale
- 4 ounces (113g) cream cheese, softened
- 8 tablespoons (113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 cup plus 3 tablespoons (150g) all-purpose flour
- 1/4 cup (60g) raspberry preserves
Instructions
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Prepare the Dough:
- In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
- Add the sugar and continue beating until fully combined.
- Gradually add the flour, mixing on low speed until just incorporated.
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Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 45 minutes to firm up.
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Preheat the Oven:
- About 30 minutes into the chilling time, preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
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Shape the Cookies:
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on the prepared baking sheet, spacing them about 1½ inches apart.
- Use your thumb or the back of a spoon to create an indentation in the center of each ball.
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Fill with Preserves:
- Fill each indentation with approximately ½ teaspoon of raspberry preserves.
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Bake:
- Bake in the preheated oven for 11-12 minutes, or until the edges are just beginning to turn golden.
- The centers may appear soft but will set upon cooling.
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Cool:
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Variations: Experiment with different fruit preserves or jams to customize the flavor.
- Make-Ahead: The dough can be prepared and refrigerated up to 2 days in advance.