After achieving a smooth consistency, I carefully sift in the flour, salt, and vanilla extract. This part always gets me excited; the powdery flour slowly incorporates into the creamy mixture. I mix gently until everything comes together into a soft dough. It’s important not to overmix at this stage! Once the dough is formed, I chill it in the refrigerator for about 30 minutes. This step helps with handling the dough better later on and enhances the flavor as well.
Once chilled, I take the dough out and roll it out on a lightly floured surface to about 1/4 inch thick. I then cut out circles using a cookie cutter (about 2 inches in diameter) and place them on my prepared cookie sheet. A little trick I love is to use a larger cookie cutter to create a hole in the middle of half the circles. This way, there’s a lovely little window to peek through at that colorful raspberry filling! After cutting out my cookies, I spoon a small amount of raspberry filling onto the uncut circles, place the cut-out circles on top, and gently press them together to seal.
Finally, I pop my cookie sheet in the oven and bake for about 12-15 minutes, or until the edges are just starting to turn golden brown. The heavenly smell of baking cookies fills my kitchen at this point, making it hard to resist sneaking a taste! Once they’re ready, I let them cool for a few minutes before transferring them onto a wire rack to cool completely. A little dusting of powdered sugar on top is the icing on the cake—or should I say cookie!
Pro Tips for Best Results
I found that chilling the dough is a game-changer. I tested it three ways—baking right after mixing, chilling for 30 minutes, and chilling overnight. The overnight-chilled version had a much richer flavor and a perfect texture. It’s worth the wait!
Also, I recommend using fresh raspberries if possible; their natural tanginess makes a notable difference in the flavor contrast with the creamy cookie. If you do use raspberry jam instead, just make sure it’s of high quality to ensure the best taste experience.
Lastly, don’t skip the dusting of powdered sugar before serving! It not only adds a beautiful finish but also gives that sweet touch without overpowering the already balanced flavors of the cookie. Trust me, your guests will absolutely love the presentation!
Common Mistakes to Avoid
One common mistake I made when I first started baking these cookies was not softening the cream cheese enough. If it’s even a little too cold, it won’t blend well with the butter, leaving tiny chunks that can create a lumpy texture. Make sure both your butter and cream cheese are at room temperature before mixing!
Another thing to watch out for is overworking the dough. It’s tempting to keep mixing, especially when you see little bits of flour still hanging around. However, overmixing can result in tough cookies, which definitely is not what we want. Mix just until it’s combined, and you’ll be on your way to perfect cookies!
Finally, I once forgot to line my baking sheet with parchment paper, thinking it’d be fine. Spoiler alert: it wasn’t! The cookies stuck to the sheet and were a huge mess. Make sure you have parchment—trust me, it makes cleanup a breeze! (See the next page below to continue…)