Raspberry Swirl Cookies
Raspberry Swirl Cookies feature a tender cream cheese-enriched dough wrapped around sweet raspberry preserves. The beautiful pinwheel design creates a show-stopping cookie that's surprisingly easy to make.
Equipment
- Mixing bowls Large and medium-sized bowls
- Electric mixer Stand or hand mixer
- Rolling Pin For flattening dough
- Parchment paper To line baking sheets
- Baking sheets: Large enough for even cookie placement
- Knife or pizza cutter: For creating clean dough cuts
Ingredients
Dry Ingredients :
- all-purpose flour 2 ½ cups, baking powder (1 tsp), salt (pinch)
Wet Ingredients:
- Unsalted butter 1 cup, softened, granulated sugar (1 cup), egg (1)
Flavorings:
- Vanilla extract 1 tsp, almond extract (optional, ½ tsp)
Filling:
- Raspberry jam or preserves ½ cup, smooth or seedless preferred
Instructions
Prepare the Dough:
- In a large bowl, beat the softened butter and sugar together until creamy and fluffy.
- Add the egg, vanilla extract, and almond extract (if using). Mix until fully combined.
- Gradually add the dry ingredients (flour, baking powder, and salt) into the wet mixture. Mix until a soft dough forms.
Chill the Dough:
- Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Roll Out and Add Filling:
- On a floured surface, roll out one portion of dough into a rectangle about ¼ inch thick.
- Spread a thin, even layer of raspberry jam over the dough, leaving a small border around the edges.
Create the Swirl:
- Starting from one long edge, tightly roll the dough into a log. Repeat with the second portion of dough.
- Wrap the logs in plastic wrap and refrigerate for another hour (or freeze for 30 minutes for easier slicing).
Slice and Bake:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the logs into ¼-inch thick rounds and place them on the baking sheets about 1 inch apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
Cool and Enjoy:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Dough: Chilling the dough ensures it’s firm enough to roll and slice without sticking.
- Uniform Slices: Use a sharp knife or dental floss for clean cookie slices.
- Storing: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Serving Suggestions: Pair these cookies with tea, coffee, or a glass of milk for a delightful snack.