Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup raspberry preserves
- 1/2 cup fresh raspberries
Feel free to swap the raspberry preserves for your favorite berry jam if you’re in the mood to experiment. And if you’re short on fresh raspberries, frozen ones work just fine—just be sure to thaw and drain them first.
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. This step reminds me of the patience my grandmother taught me when making her famous biscuits.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Mix in the cream cheese until smooth. This is what gives the cookies their creamy texture.
- Gradually add the dry ingredients, mixing until just combined.
- Gently fold in the raspberry preserves and fresh raspberries. Be careful not to overmix; you want those beautiful raspberry swirls.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Remember, like with any good Southern bake, they’ll continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
