Description
Soft, buttery Christmas Raspberry Cream Cookies made with cream cheese for the ultimate melt-in-your-mouth texture. These festive thumbprint-style cookies are filled with ruby-red raspberry jam, creating a nostalgic, homemade, and beautifully rustic holiday treat perfect for cookie swaps, gifting, dessert trays, and classic Christmas baking.
Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup raspberry jam
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Whisk flour and baking powder separately; fold into wet mixture.
- Roll dough into small balls and place on baking sheet.
- Press a thumb or spoon into each to form wells.
- Fill each well with raspberry jam.
- Bake 10–12 minutes until edges are just barely golden.
- Cool completely before dusting with powdered sugar.
Notes
- Use seedless raspberry jam for a smoother look.
- Chill dough if too soft to roll.
- Do not overbake—cookies should remain pale and soft.
- Swap raspberry jam with strawberry, apricot, or lemon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 70
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 2
- Cholesterol: 25
Keywords: Christmas Raspberry Cream Cookies, raspberry thumbprint cookies, cream cheese cookies, holiday cookies, Christmas baking