Raspberry Crème SnowStar Cookies – Soft, Creamy & Winter‑Perfect
Introduction
These Raspberry Crème SnowStar Cookies are a dreamy winter treat. Soft, buttery cookies puff up beautifully in the oven, hiding a creamy raspberry filling that swirls through each bite. They stay tender even after cooling, making them ideal for holiday cookie trays, cozy evenings by the fire, or as a thoughtful homemade gift.
The combination of cream cheese and raspberry jam creates a luscious filling that balances sweetness with a hint of tang. Their delicate snow‑star look makes them as pretty as they are delicious.
Why You’ll Love This Recipe
Festive & elegant: Perfect for winter holidays and gift trays.
Soft texture: Cream cheese keeps the cookies tender.
Flavorful filling: Raspberry jam adds fruity brightness.
Make ahead friendly: Stays soft for days when stored properly.
Ingredients
Cookie Dough
1 cup butter, softened
1 cup sugar
1 large egg
2 cups all‑purpose flour
1 tsp baking powder
Filling
6 oz cream cheese, softened
⅓ cup raspberry jam
Optional Garnish
Powdered sugar for dusting
White chocolate drizzle for extra sweetness
Step‑by‑Step Instructions
Step 1: Prepare Dough
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg until well combined.
In a separate bowl, whisk flour and baking powder.
Gradually add dry ingredients to wet mixture, mixing until dough forms.
Step 2: Make Filling
In a small bowl, beat cream cheese until smooth.
Stir in raspberry jam until creamy and slightly swirled (don’t overmix—you want streaks of raspberry).
Step 3: Shape Cookies
Scoop tablespoon‑sized portions of dough and flatten slightly.
Place a small spoonful of raspberry crème filling in the center.
Top with another piece of dough, sealing edges carefully.
Shape into star‑like rounds or use a cookie cutter for festive shapes.
Step 4: Bake
Preheat oven to 350°F (175°C).
Place cookies on parchment‑lined baking sheets.
Bake 12–14 minutes, until edges are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
Step 5: Garnish
Dust with powdered sugar or drizzle with melted white chocolate for a snowy finish.
Tips & Tricks
Seal edges well: Prevent filling from leaking during baking.
Chill dough: Refrigerate for 20 minutes before shaping for easier handling.
Flavor twist: Swap raspberry jam for strawberry, blackberry, or apricot.
Storage: Keep in airtight container up to 4 days; refrigerate for longer freshness.
Variations
Chocolate Raspberry Stars: Add cocoa powder to dough for a chocolate base.
Nutty SnowStars: Sprinkle chopped pistachios or almonds on top before baking.
Festive Colors: Use red raspberry jam and drizzle with green icing for holiday trays.
Mini Bites: Make smaller cookies for party platters.
Serving Ideas
Serve warm with hot cocoa or mulled wine.
Add to holiday cookie platters alongside shortbread and gingerbread.
Wrap in decorative tins for gifting.
Present on a snowy white platter for a winter wonderland theme.
FAQs
Q: Can I use store‑bought dough?
Yes, but homemade gives the best flavor and texture.
Q: Can I freeze these cookies?
Absolutely—freeze unbaked dough balls with filling inside. Bake straight from freezer, adding 2 minutes to bake time.
Q: Can I use low‑fat cream cheese?
Yes, but full‑fat cream cheese gives richer flavor and texture.
Recipe Details
Prep Time: 20 minutes
Bake Time: 14 minutes
Total Time: 34 minutes
Servings: 24 cookies
Final Thoughts
These Raspberry Crème SnowStar Cookies are soft, creamy, and festive—perfect for winter celebrations or cozy nights at home. With their delicate filling and snowy finish, they’re as beautiful as they are delicious.