Why did the jam run out of my cookies?

Two usual causes. The well was pressed too shallow, so there is nowhere for the jam to sit, or it was overfilled. Press the well deep enough that the sides come up around it and fill it just level rather than heaped. Chilling the shaped dough before baking also helps the walls hold their shape in the oven.

Can I use a different jam?

Yes, any thick jam or preserve works. Raspberry is my favorite here because its tartness cuts through the rich cream cheese dough, but apricot, cherry, and blackcurrant are all excellent. Avoid thin, runny jellies, since they spread and bubble over as the cookies bake.

Do I need to chill the dough?

The dough is workable straight away thanks to the cream cheese, so chilling is not essential. That said, thirty minutes in the fridge makes the balls easier to roll cleanly and helps the cookies keep sharper edges. If your kitchen is warm, chill it.

Can I make these raspberry cream cheese cookies ahead?

Yes, and they are ideal for it. The shaped, filled dough can be refrigerated overnight before baking, or you can bake them fully and store them for several days. For longer storage, freeze the baked cookies undusted and add the powdered sugar once they have thawed.

Why is my dough too sticky to roll?

Cream cheese doughs are naturally softer than all-butter ones. If it is clinging to your palms, refrigerate it for twenty minutes and lightly flour your hands rather than adding more flour to the dough itself, which would make the baked cookies dry.

When should I dust them with powdered sugar?

Once the cookies are completely cool. Dusting them warm melts the sugar straight into the surface and it disappears. If you are making them well ahead, dust just before serving so the finish stays crisp and white.

Raspberry Cream Cheese Cookies for Christmas

Recipe by Liliya

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Total Time32 minutes
Yield24 cookies 1x
DietVegetarian

Soft, buttery Christmas Raspberry Cream Cookies made with cream cheese and filled with sweet raspberry jam. These tender thumbprint style cookies are an easy and festive addition to Christmas cookie trays.

Ingredients

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1/2 cup butter, softened
1/2 cup cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 cup raspberry jam
Powdered sugar, for dusting

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Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, cream cheese, and sugar until smooth and creamy.
Add the egg and vanilla extract. Beat until fully combined.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft cookie dough forms.
Roll the dough into small balls and arrange them on the prepared baking sheet, leaving a little space between each cookie.
Gently press an indentation into the center of each ball using your thumb or the back of a small measuring spoon.
Spoon a small amount of raspberry jam into each indentation. Avoid overfilling the centers.
Bake for 10 to 12 minutes, or until the cookies are set and the bottoms and edges are very lightly golden.
Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack and cool completely.
Once cooled, lightly dust with powdered sugar and serve.

Notes

Make sure the butter and cream cheese are softened before mixing so the cookie dough comes together smoothly.

Do not overmix the dough after adding the flour. Mixing only until combined helps keep the cookies tender.

Use a thick raspberry jam or preserves so the filling stays neatly in the center while the cookies bake.

For neat, evenly sized cookies, use a small cookie scoop to portion the dough.

Allow the cookies to cool completely before adding powdered sugar. Dusting warm cookies can cause the sugar to melt.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Find it online: https://wearerecipes.com/raspberry-cream-cheese-cookies/