Raspberry Cream Sugar Cookies Recipe

Raspberry Cream Sugar Cookies Recipe
Raspberry Cream Sugar Cookies Recipe photo by Taste of Home
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Raspberry Cream Sugar Cookies Recipe

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We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.—Heidi Farnworth, Riverton, UT
MAKES:
19 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min./batch + cooling
MAKES:
19 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup white baking chips
  • 1/4 cup heavy whipping cream
  • 6 ounces cream cheese, softened
  • 1/4 cup red raspberry preserves
  • 1 package sugar cookie mix
  • 1/2 cup butter, softened
  • 1 large egg

Directions

Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling.
In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container. Yield: about 1-1/2 dozen.
Originally published as Raspberry Cream Sugar Cookies in Cookies & Candies Bookazine 2015, p56

  • 1/2 cup white baking chips
  • 1/4 cup heavy whipping cream
  • 6 ounces cream cheese, softened
  • 1/4 cup red raspberry preserves
  • 1 package sugar cookie mix
  • 1/2 cup butter, softened
  • 1 large egg
  1. Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling.
  2. In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  3. Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container. Yield: about 1-1/2 dozen.
Originally published as Raspberry Cream Sugar Cookies in Cookies & Candies Bookazine 2015, p56

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