Name: Christmas Raspberry Cream CookiesIntroduction
Ingredients: 1 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1 teaspoon almond extract (optional but festive); 2 ¾ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup raspberry jam or seedless raspberry preserves; 1 tablespoon cornstarch (optional, for thickness); Powdered sugar; Christmas sprinkles; White chocolate drizzle

Ingredients

Scale

For the Cookies:

1 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon almond extract (optional but festive)
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Raspberry Filling:

½ cup raspberry jam or seedless raspberry preserves
1 tablespoon cornstarch (optional, for thickness)

For Decoration (Optional but pretty):

Powdered sugar
Christmas sprinkles
White chocolate drizzle

Instructions

Step 1: Cream the butter and cream cheese

In a large mixing bowl, beat the softened butter and cream cheese together until smooth, fluffy, and pale. This step is essential for achieving that melt-in-your-mouth cookie texture. The mixture should look creamy and airy.

Step 2: Add sugar and beat until fluffy

Add the granulated sugar to the bowl and continue mixing. The sugar should dissolve into the fat mixture, creating a smooth base. Beat for 2–3 minutes until the mixture becomes light and whipped.

Step 3: Add the egg and flavor extracts

Mix in the egg, vanilla extract, and almond extract if you’re using it. Almond adds a nostalgic Christmas flavor, similar to classic bakery cookies. Mix until everything is fully combined, scraping down the bowl as needed.

Step 4: Incorporate the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients slowly into the wet mixture, mixing until just combined. The dough should be soft but not sticky. If it feels too sticky, chill for 15–20 minutes.

Step 5: Shape, fill, and bake

Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.

Roll the dough into balls (about 1 tablespoon each). Place on the baking sheet and gently press the center of each ball with your thumb or the back of a small spoon to create an indent.

Fill the indent with about ½ teaspoon raspberry jam. Don’t overflow — a little goes a long way.

Bake for 10–12 minutes until the edges are just set and lightly golden. Cool on a wire rack.

Notes

These cookies don’t spread too much, thanks to the cream cheese and butter structure. That means they hold their shape beautifully and are great for gifting. Avoid overbaking — they should be soft when removed from the oven. As they cool, they firm up into the perfect tender cookie.

If your jam is too runny, mix it with 1 tablespoon cornstarch before filling the cookies. This keeps the raspberry center thick and glossy.