Soft Raspberry Cream Cookies
Delightfully soft and chewy cookies filled with a luscious raspberry cream, perfect for satisfying sweet cravings and impressing guests.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Bring to room temperature for best results.
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed) Be gentle while folding in.
Raspberry Cream Filling
- 1/2 cup cream cheese, softened Bring to room temperature for best consistency.
- splash milk for extra creaminess Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until fluffy and creamy.
- Mix in the eggs, one at a time, ensuring they are fully incorporated before adding the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the creamy mixture, stirring until just combined.
- Gently fold in the fresh (or thawed) raspberries, being careful not to mash them too much.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack.
Making the Raspberry Cream
- In a separate bowl, beat the softened cream cheese until smooth. Add a splash of milk for extra creaminess if needed.
- Spread a generous dollop between two cookies to create sandwich-style treats.
Notes
Use room temperature ingredients for the best consistency. Be gentle when folding in the raspberries to preserve their shape. Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.