Whip Up Dreamy Raspberry Swirl Cookies Recipe Today

Sweet and swirly raspberry treats can brighten any afternoon with their delightful charm.

Soft dough wrapped around vibrant fruity ribbons creates a magical bakery experience.

Home bakers adore these simple yet impressive cookies that look professionally crafted.

Delicate pink swirls peek through buttery layers, promising a delectable bite.

Subtle tartness from fresh raspberries perfectly balances the tender cookie base.

Kids and adults alike will fall in love with these beautiful pastry spirals.

You can whip up this recipe in less than an hour and impress everyone at the table.

Let’s roll up our sleeves and create something wonderfully delicious!

What Goes Great With Raspberry Swirl Cookies

• Pair with Creamy Chai Latte: Warm, spiced chai tea balances the sweet-tart raspberry cookies perfectly, creating a comforting flavor harmony that elevates the dessert experience.
• Complement with Vanilla Bean Ice Cream: Smooth, rich vanilla ice cream provides a cool, creamy contrast to the tangy raspberry swirls, enhancing the cookie's delicate texture and fruity notes.
• Match with Prosecco Spritz: Bubbly, light prosecco with a hint of citrus cuts through the cookie's sweetness, offering a refreshing and elegant pairing that feels sophisticated and celebratory.
• Serve alongside Almond Biscotti: Crunchy almond biscotti creates a delightful textural contrast, with its nutty undertones complementing the raspberry's bright, fruity essence and adding depth to the cookie experience.

Best Way To Store Raspberry Swirl Cookies

• Place cookies in an airtight container, separating layers with parchment paper to prevent sticking. Seal tightly and store in the refrigerator for up to 5 days.
• Wrap cooled cookies individually in plastic wrap, then place in a freezer-safe container or zip-lock bag. Freeze for up to 3 months without losing texture or flavor.
• Keep cookies in a sealed container at room temperature for 2-3 days, ensuring they're away from direct sunlight and heat sources to maintain freshness.
• Warm cookies gently in a preheated oven at 300°F for 3-5 minutes to restore their crisp edges and soft center. Alternatively, microwave for 10-15 seconds for a quick warm-up.

FAQs About Raspberry Swirl Cookies

• What kind of jam works best for this recipe?

Raspberry preserves are ideal, but you can also use other berry jams like strawberry or blackberry for a similar fruity swirl effect.

• Do I need any special equipment to make these cookies?

No special equipment is needed – just basic baking tools like a rolling pin, baking sheet, and parchment paper.

• Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 2 days before rolling and baking the cookies.

• How do I prevent the dough from sticking when rolling?

Use plenty of flour on your work surface and rolling pin, and periodically dust additional flour to keep the dough from sticking.

Why Raspberry Swirl Cookies Hit The Spot

• Craft Delightful Treats: Create beautiful swirled cookies that look professionally made with minimal baking skills required.
• Master Simple Techniques: Learn an impressive cookie-making method that combines cream cheese dough with vibrant raspberry jam, perfect for bakers wanting to expand their skills.
• Versatile Crowd-Pleaser: Serve these cookies at brunches, afternoon tea parties, holiday gatherings, or as a sweet afternoon snack that appeals to both kids and adults.
• Customize with Ease: Swap raspberry jam with other fruit preserves like strawberry or apricot to match personal preferences or seasonal availability, making the recipe adaptable and exciting.

What You Need For Raspberry Swirl Cookies

• Butter: A creamy fat that provides richness and helps create a tender cookie texture.
• Cream Cheese: Adds moisture and tangy flavor to the cookie dough.
• Flour: The primary structure-building ingredient that gives the cookies their shape and texture.
• Raspberry Jam: Creates a delightful fruity swirl and adds sweetness to the cookies.

• Kosher Salt: Balances the sweetness and enhances the overall flavor of the cookies.
• Powdered Sugar: Provides a sweet dusting and beautiful finishing touch to the cookies.

• Plastic Wrap, Parchment Paper: Helpful tools for preparing and baking the cookies.
• Sewing Thread or Sharp Knife: Useful for slicing the cookie log into uniform pieces.

How To Bake Raspberry Swirl Cookies With Ease

Step 1: Create Creamy Cookie Dough

In a large mixing bowl, blend softened butter and cream cheese until super smooth. Gradually incorporate sifted flour and kosher salt, mixing until a soft dough ball forms perfectly.

Step 2: Chill the Dough

Transfer dough to a clean surface and shape into a flattened disc. Wrap securely in plastic wrap and refrigerate for half an hour. This cooling process makes the dough easier to roll and handle.

Step 3: Roll Out the Dough

Generously dust a flat surface with flour. Place chilled dough on the surface and sprinkle additional flour on top. Roll the dough into a large rectangle stretching about 10 inches by 30 inches. Keep adding flour to prevent sticking and ensure smooth rolling.

Step 4: Add Raspberry Filling

Spread raspberry jam evenly across the dough, leaving a small 1/2-inch border along one short edge. This border helps seal the cookie log perfectly. Carefully roll the dough from the jam-covered end, creating a beautiful swirl, and seal with the unjammed edge.

Step 5: Chill the Rolled Dough

Refrigerate the rolled dough log for 15 minutes to firm up and make slicing easier. This step ensures clean, precise cookie cuts.

Step 6: Prepare for Baking

Preheat the oven to 375°F. Remove chilled dough log and slice into 1/4-inch thick cookies using a sharp knife or sewing thread for clean cuts.

Step 7: Bake to Golden Perfection

Arrange cookie slices on a parchment-lined baking sheet, spacing them apart. Bake for 17-20 minutes until edges turn a light golden brown.

Step 8: Cool and Finish

Transfer baked cookies to a wire rack and let cool completely. Dust generously with powdered sugar for a sweet, elegant finish. Serve and enjoy these delectable raspberry swirl treats!

Tips To Help With Raspberry Swirl Cookies

• Chill the Dough Properly: Refrigerate the dough for at least 30 minutes to prevent spreading and ensure a perfect texture during baking.
• Roll with Precision: Use a generous amount of flour and a gentle touch when rolling out the dough to maintain its delicate structure and prevent sticking.
• Slice Carefully: Use a sharp knife or sewing thread for clean, even cookie cuts that preserve the beautiful raspberry swirl pattern.
• Control Jam Distribution: Spread raspberry jam evenly, leaving a small border to help seal the log and prevent leaking during baking.
• Prevent Burning: Watch cookies closely in the final minutes of baking, removing them when edges turn light golden to maintain a soft, delicate texture.

Fun Twists For Raspberry Swirl Cookies

• Berry Medley Cookies: Replace raspberry jam with a mix of strawberry, blueberry, and blackberry preserves for a vibrant, multi-berry flavor profile.
• Chocolate Raspberry Swirl: Incorporate cocoa powder into the dough and use dark chocolate chips alongside raspberry jam for a rich, decadent variation.
• Gluten-Free Friendly: Swap wheat flour with almond or coconut flour, and use gluten-free raspberry preserves to create a celiac-friendly version of the cookies.
• Citrus Raspberry Cookies: Add lemon or orange zest to the dough and use a citrus-infused raspberry jam for a bright, tangy twist on the original recipe.

Raspberry Swirl Cookies Recipe

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4.6 from 11 reviews

• Total Time: 62-65 minutes
• Yield: 12 1x

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Description

Sweet raspberry dreams come alive in these Raspberry Swirl Cookies, where delicate pastry dances with luscious crimson filling. Buttery, tender crumbles melt gracefully, delivering pure bakery magic with each delightful bite you’ll savor.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 8 ounces (226 grams) cream cheese, softened
• 1/2 cup (113 grams) unsalted butter, softened

Flavoring:

• 1/3 cup seedless raspberry jam

Finishing:

• 1/2 teaspoon kosher salt
• Powdered sugar (for dusting)

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Instructions

1. Create a velvety mixture by blending softened butter and cream cheese until silky and uniform. Gradually incorporate sifted flour and kosher salt, kneading until a cohesive dough forms.
2. Shape the dough into a flattened disc on a clean surface. Encase in plastic wrap and refrigerate for 30 minutes to enhance rollability and texture.
3. Liberally dust a work surface with flour. Roll the chilled dough into a thin rectangular sheet measuring approximately 10 by 30 inches, periodically adding flour to prevent sticking.
4. Distribute raspberry jam evenly across the dough’s surface, maintaining a half-inch border along one shorter edge. Gently roll the dough into a tight cylinder, starting from the jam-covered end and sealing with the uncoated edge.
5. Chill the rolled log for 15 minutes to stabilize its structure. Preheat the oven to 375°F.
6. Extract the log and slice into delicate 1/4-inch rounds using a sharp knife or sewing thread for precision.
7. Position cookie slices on a parchment-lined baking sheet, ensuring adequate spacing. Bake for 17-20 minutes until edges turn a delicate golden hue.
8. Transfer cookies to a cooling rack. Once completely cooled, generously dust with powdered sugar for an elegant finish.

Notes

• Chill the dough thoroughly to prevent spreading and maintain the beautiful swirl pattern during baking.
• Use high-quality raspberry jam with minimal seeds for a smoother, more elegant filling that distributes evenly through the cookie.
• Thread cutting technique works brilliantly for creating clean, precise cookie slices without crushing the delicate dough log.
• Gluten-free bakers can substitute regular flour with a 1:1 gluten-free blend to make these cookies celiac-friendly without compromising texture.

• Prep Time: 45 minutes
• Cook Time: 17-20 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 158 kcal
• Sugar: 7 g
• Sodium: 86 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 15 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg