last updated on October 29, 2026

This picture does not even do these cookies justice. These raspberry cream cheese cookies are perfection in a cookie and I need everyone to try them. Soft sugar cookies are topped with a fluffy, sweetened cream cheese, then topped with a tart raspberry jam. It’s the perfect bite and I can’t get enough.

ingredients needed

raspberry jam

2 cups frozen raspberries
2 tablespoons honey
2 tablespoons water, divided
1 teaspoon cornstarch
pinch of salt

sugar cookies

1/2 cup salted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg, at room temp
2 tablespoons sour cream, at room temp
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

cream cheese filling

4 oz cream cheese, at room temp
2 tablespoons granulated sugar
1 teaspoon vanilla extract
pinch of salt
1/2 cup heavy cream

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Ingredients

raspberry jam

2 cups (290 g) frozen raspberries
2 tablespoons honey
2 tablespoons water divided
1 teaspoon cornstarch
pinch of salt

sugar cookies

1/2 cup (113 g) salted butter softened
1/2 cup (100 g) granulated sugar
1/4 cup (28 g) powdered sugar
1 large egg at room temp
2 tablespoons sour cream at room temp
1 teaspoon vanilla extract
1 3/4 cups (227 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

cream cheese filling

4 oz (113 g) cream cheese at room temp
2 tablespoons granulated sugar
1 teaspoon vanilla extract
pinch of salt
1/2 cup (113 g) heavy cream

Instructions

Begin by making the raspberry jam. Add the frozen raspberries, honey, and 1 tablespoon of water to a medium pot over medium heat. Stir to combine. Let the mixture cook for 4-5 minutes, stirring to help break up the raspberries.
Once the raspberries are all broken down and the mixture has been boiling for 1-2 minutes, add the remaining water and the cornstarch to a small bowl and stir to combine. Add to the pot and stir to combine. Cook an additional 1-2 minutes until the mixture has thicken and coats the backside of a spoon.
Turn off the heat and pour the jam onto a small baking sheet or plate. Spread it evenly across the plate then transfer to the oven (this will help it cool down quickly).
Now make the cookies. Preheat the oven to 350F. Add the butter, sugar, and powdered sugar to a large bowl. Use a stand mixer or hand mixer to mix until well combined and fluffy, about 2-3 minutes.
Add the egg, sour cream, and vanilla. Mix until well combined, about 1 minute.
Add the flour, baking powder, and salt. Mix until the flour is just combined, about 1 minute.
Use a large (1/4 cup) cookie scoop to scoop out the dough onto a baking sheet lined with parchment paper. Place up to 6 dough balls on the baking sheet and transfer to the oven. Bake for 8-10 minutes, until the edges are just starting to set.
Immediately after taking the cookies out of the oven, use the bottom of a cup or a measuring cup (that is just smaller that the width of the cookies) and press it gently down in the middle of each cookie so it creates an indent. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
While the cookies cool, make the cream cheese filling. Add the cream cheese, sugar, vanilla, and salt to a small bowl. Use a whisk or hand mixer to mix until combined.
Add the heavy cream to a separate bowl and use a hand mixer to mix until soft peaks form, about 5 minutes. Add the whipped cream to the cream cheese mixture and use a rubber spatula to gently mix until combined.
Once the cookies and jam have cooled, assemble! Add about 2 tablespoons of the cream cheese mix to the indent of each cookie. Use a knife to evenly spread it in the indent. Add a dollop of raspberry jam and spread until it covers the cream cheese. Transfer the cookies to the fridge until serving. Enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!