There’s something so charming about a cookie that tells a story—and Raspberry Swirl Cookies do just that. These delicate, buttery treats bring together the nostalgia of thumbprint cookies, the elegance of tea-time pastries, and the bright, tart-sweet punch of raspberry jam, all in one beautiful swirl.

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I remember making these cookies for the first time during a chilly December afternoon. The house smelled like vanilla and sugar, and as I rolled out the dough and spread that ruby-red jam, it reminded me of holiday baking sessions with my grandmother—her apron always dusted in flour, humming carols as she carefully shaped every cookie with love. These were the kinds of cookies we’d wrap up in pretty tins to give to neighbors, paired with handwritten notes and hot chocolate mix.

Raspberry Swirl Cookies aren’t just pretty to look at—they’re incredibly fun to make. The spiraled jam ribbon gives each bite a pop of fruity flavor, while the buttery shortbread-like dough melts in your mouth. Whether you’re baking for the holidays, a brunch table, or just a quiet afternoon at home, these cookies bring a little celebration to any moment.

Why You’ll Love This Recipe:

Perfect for gifting – They look like they came from a fancy bakery, but they’re totally do-able at home.
Simple pantry ingredients – Nothing complicated or hard to find.
Burst of flavor – The raspberry jam adds a tangy contrast to the sweet, rich dough.
Fun to make with kids – Rolling and slicing the dough feels like edible crafting.

INGREDIENTS YOU’LL NEED:

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup raspberry jam

HOW TO MAKE RASPBERRY SWIRL COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Dough

Start by creaming together your butter, cream cheese, and sugar in a large bowl until light and fluffy. It should look pale and airy—this is the base of your cookie’s softness. Mix in the egg, vanilla extract, and almond extract. The almond adds that subtle nutty aroma that makes people say, “What’s in this? It’s delicious!”

In another bowl, whisk together your flour, baking powder, and salt. Slowly add the dry ingredients to your wet mixture. Once combined, divide the dough in half. Flatten each half into a disc, wrap in plastic, and chill for at least an hour.

Tip: Don’t skip the chill time! It helps firm up the dough, making it much easier to roll and slice later.

Step 2: Roll and Fill

Once chilled, roll out each dough disc on a lightly floured surface into a rectangle—about 1/8-inch thick. Spread a thin layer of raspberry jam evenly across the dough. Less is more here; you want a swirl, not a jam explosion.

Starting at the long end, gently roll the dough into a log, like you would a jelly roll. Wrap each log tightly in plastic wrap and chill again for at least another hour—or overnight if you want to prep ahead.

Step 3: Slice and Bake

Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. Using a sharp knife, slice each log into 1/4-inch rounds. Place them a couple of inches apart on the baking sheet.

Bake for 10–12 minutes, or until the edges are just starting to turn golden. Let them cool on the pan for a few minutes before transferring to a wire rack.

And there it is—that moment when you look at the swirled pattern and feel just a little proud. You made something beautiful and tasty.

HELPFUL TIPS:

Keep the dough cold – It’s much easier to slice and gives a cleaner swirl.
Use seedless jam – For smoother swirls and a better texture.
Use a serrated knife – It helps you get clean cuts without squishing the dough.
Switch up the jam – Try apricot or strawberry for a twist on the classic.

DETAILS:

Prep Time: 2 hours (includes chilling time)
Cook Time: 12 minutes
Total Time: 2 hours 15 minutes
Yield: About 40 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

These cookies freeze beautifully. If you want to get a head start on holiday baking or just keep a stash ready for unexpected guests, freeze the logs before slicing. Then just slice and bake straight from the freezer—add a minute or two to the bake time.

NUTRITIONAL INFORMATION:

(Per cookie – approximate)
Calories: 95
Fat: 5g
Carbohydrates: 12g
Sugar: 6g
Protein: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make these cookies gluten-free?
Yes! Just use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture.

Can I freeze the dough?
Absolutely. You can freeze the wrapped dough logs for up to 2 months. Just slice and bake when ready.

What if I don’t have almond extract?
No problem—just use all vanilla extract. The almond adds a nice twist, but they’ll still taste amazing without it.

My dough cracked while rolling—what did I do wrong?
It may have been too cold. Let it sit for 5–10 minutes at room temperature before rolling next time.

STORAGE INSTRUCTIONS:

Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the baked cookies for up to 2 months—just thaw at room temperature before serving.

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CONCLUSION

Whether you’re planning a cookie swap, surprising someone with a homemade treat, or just looking to brighten your own afternoon, Raspberry Swirl Cookies are a delightful pick. They look fancy but are surprisingly easy to make, and they bring together everything we love about baking: a little creativity, a little nostalgia, and a lot of deliciousness. So grab your apron, dust off your rolling pin, and let the swirls begin.