RASPBERRY DANISH COOKIES

Raspberry Danish Cookies are soft, buttery sugar cookies topped with raspberry jam and thick lines of cream cheese frosting! Enjoy dessert for breakfast!

I love it when 2 favorites collide! I adore breakfast and fresh pastries are a major weakness of mine. Making a sugar cookie with elements of a raspberry danish was a no-brainer! They’re heavenly.

Ingredients for Raspberry Cheesecake Cookies

Butter: You’ll need ½ cup of salted butter, softened, for rich cookie results.

Sugars: Add ¾ cup of light brown sugar for slight caramel notes and ¼ cup white granulated sugar to help with spread and crispness.

Egg: Bind ingredients using 1 large egg in the dough.

Extract: Enhance the incredible flavors by adding ½ teaspoon of vanilla extract.

Flour: The structural base of this dough is 1 ½ cups of all-purpose flour.

Leavening agents: Use ½ teaspoon of EACH baking powder and baking soda to create a light, tender cookie crumb.

Raspberry jam: 1 cup of raspberry preserves provides a sweet and tart flavor, so choose a high-quality, seedless preserve for smooth texture and bright flavor.

Cream Cheese Frosting

Cream cheese: You need 4-oz of cream cheese, room temperature, for a tangy, smooth frosting.

Butter: Add ¼ cup of butter, softened, to the mixture for rich flavor and shine.

Powder sugar: Sweeten the frosting with 2 cups of powdered sugar.

Extract: Give the topping a nice subtle taste with 1 teaspoon of vanilla extract.

Tips for the Perfect Raspberry Cookies

Full instructions in the recipe card below, but here are a few tips for helping making the baking process easier!

1. Choose the right scoop: Our cookie scoop is a #40, it is the equivalent of about 1 ½ tablespoons. Make sure you pack the cookie scoop tightly and don’t leave excess cookie dough piled outside of the scoop. I like to scrape my scoop on the edge of the mixing bowl.
2. Frosting techniques: If you don’t have a piping bag or a fine tip then you can use a ziplocked bag with a corner cut off. We are trying to replicate the look of that cream cheese topping that most Danishes have; however, you can frost your cookies however you’d like. It can also be fun to top them with a large dollop of frosting that hides the preserves. If you want to do this then you’ll need to double the frosting recipe. 
3. Softened cream cheese works best: Room temperature cream cheese is going to be much easier to work with. Room temperature cream cheese will incorporate easier into the frosting, giving you a smooth frosting without as much work. Cold cream cheese will create a lumpy frosting that takes a while to smooth out. Soften cream cheese by setting the foil block in warm water for 10-15 minutes.

How long are these cookies good for & how do you store them?

Your Raspberry Danish Cookies stay fresh for about 3-5 days in the fridge. Store them in an airtight container away from direct sunlight.

You can enjoy your leftover cookies straight from the fridge or let them sit on the counter for about 30 minutes, giving the frosting time to soften. I don’t recommend trying to heat your cookies up. It will make the frosting too soft and give it an unpleasant texture.

For longer storage, refrigerate for up to two weeks or freeze for up to 3 months. Thaw frozen cookies at room temperature before serving.

Can I use a different flavor of preserve other than raspberry?

Yes, you can absolutely use a different preserve flavor in a raspberry Danish cookie recipe! The cookie base is a buttery sugar cookie that pairs well with many fruit flavors. Here are some great alternatives that work beautifully:

• Strawberry or Mixed Berry – Sweet and familiar, great for those who love the classic berry vibe.
• Peach or Apricot – These add a mellow, slightly tangy sweetness that balances the rich cookie.
• Cherry – Tart cherry preserves add a bold flavor and look beautiful in the center.
• Lemon Curd – For a zesty twist! It brings a bright pop of citrus to the buttery base.

Just be sure whatever preserve you use is thick enough so it doesn’t run too much during baking.

How can I use a gluten-free flour alternative for these cookies?

Use a gluten-free flour blend that includes xanthan gum or another binder for structure. Measure the substitute cup-for-cup as a starting point.

Gluten-free dough may be slightly more delicate, so handle it gently. Consider reducing baking powder if your blend already contains leavening agents.

Is there a dairy-free option for the cream cheese frosting without compromising the taste?

You can substitute dairy cream cheese with plant-based cream cheese made from nuts or soy. Use vegan butter or margarine instead of dairy butter.

Adjust the powdered sugar slightly to maintain texture and sweetness. The flavor will be milder but still creamy and sweet.

How do you ensure the cookies are evenly baked?

Preheat your oven to the correct temperature and position the rack in the center for even heat distribution.

Use parchment paper or a silicone baking mat to prevent burning on the bottom. You can also consider rotating your baking sheet halfway through the baking time for uniform color.

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Try our Pistachio Thumbprint Cookies – soft, buttery, and packed with flavor thanks to pistachio pudding mix, almond extract, and mini chocolate chips. A fun twist on the classic!

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Our Peanut Butter Thumbprint Cookies are the perfect combo of soft, chewy peanut butter goodness with a sweet nutty center—simple, nostalgic, and totally irresistible!

Raspberry Danish Cookies are soft, buttery sugar cookies with sweet raspberry jam and thick ribbons of cream cheese frosting—like your favorite pastry, in cookie form! Treat yourself any time of day!