raspberry swirl cookies no cream cheese recipe
This raspberry swirl cookies no cream cheese recipe creates stunning, flavorful treats using simple ingredients and straightforward techniques. The recipe yields approximately 24 cookies with distinctive raspberry swirls and a perfect balance of sweet and tart flavors, all without requiring cream cheese.
Equipment
- Large mixing bowl
- Electric mixer (stand or hand mixer)
- Medium saucepan
- Fine-mesh strainer
- Cookie sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling racks
- Measuring cups and spoons
Ingredients
- For the Cookie Dough:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- Prepare the Raspberry Swirl Mixture
- Heat raspberries, sugar, and water in a medium saucepan over medium heat. Cook for 5-7 minutes, stirring frequently, until raspberries break down and mixture begins to thicken. Mix cornstarch with lemon juice in a small bowl, then stir into raspberry mixture. Continue cooking for 2-3 minutes until thick. Strain through fine mesh strainer to remove seeds, pressing solids with spoon. Cool completely before using.
- Make the Cookie Dough
- Preheat oven to 375°F and line cookie sheets with parchment paper. Whisk together flour, baking soda, and salt in a medium bowl. In large mixing bowl, cream softened butter with both sugars until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract. Gradually mix in flour mixture until just combined.
- Create the Swirl Effect
- Drop spoonfuls of cookie dough onto prepared baking sheets, spacing 2 inches apart. Add small dollops of cooled raspberry mixture on top of each cookie dough portion. Use a toothpick or knife tip to gently swirl the raspberry mixture into the dough, creating marbled patterns. Avoid over-mixing to maintain distinct swirls.
- Bake the Cookies
- Bake raspberry swirl cookies no cream cheese for 9-11 minutes, or until edges are lightly golden but centers still appear soft. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
The raspberry mixture must be completely cooled before swirling into cookie dough to prevent melting the butter in the dough. If using frozen raspberries, do not thaw them before cooking as this helps maintain better texture and prevents excess liquid. These raspberry swirl cookies no cream cheese develop better flavor after cooling completely, as the raspberry and vanilla flavors have time to meld together.