Raspberry Cheesecake Cookie Swirls
These Raspberry Cheesecake Cookie Swirls combine buttery cookie dough, creamy cheesecake filling, and tangy raspberry preserves in a stunning, swirl-shaped cookie. A beautiful, crowd-pleasing treat for any occasion.
Ingredients
Cookie Dough:
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅓ cup raspberry preserves preferably seedless
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugars until light and fluffy. Beat in egg and vanilla.
- Gradually mix in dry ingredients just until combined.
- Divide dough in half, wrap in plastic, and chill for at least 1 hour.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Roll out one dough disk to a 10x8 inch rectangle on a floured surface.
- Spread with half the cream cheese mixture and raspberry preserves.
- Roll into a log, wrap, and chill for 1–2 hours (or overnight). Repeat with second half.
- Slice into ¼-inch cookies and place 2 inches apart on baking sheets.
- Bake at 350°F (175°C) for 10–12 minutes. Cool on sheets for 5 minutes, then transfer to a rack.
Notes
- Use seedless preserves for smoother swirls.
- Dough logs can be frozen for up to 2 months.
- Great for gifting and make-ahead holiday baking.