Raspberry Danish Cookie Recipe
Raspberry Danish Cookies are soft, buttery sugar cookies topped with raspberry jam and thick lines of cream cheese frosting! Enjoy dessert for breakfast!
Servings: 12 cookies
Ingredients
- ½ cup salted butter softened
- ¾ cup light brown sugar
- ¼ cup white granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup raspberry preserves
Cream Cheese Frosting:
- 4 oz cream cheese room temperature
- ¼ cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
- Start by making your cookie dough. Use an electric hand mixer to cream the butter, brown sugar, and granulated sugar together until smooth. Add the egg and vanilla extract, mix again until everything is well incorporated.
- Add the flour, baking powder, and baking soda. Reduce the speed of your hand mixer and mix until the wet and dry ingredients are fully combined.
- Use a 1.5 TBSP cookie scoop to drop balls of cookie dough onto the baking sheet. Space your cookies about 2 inches apart and bake them for 12 minutes.
- Once baked, use the back of a wide spoon to slightly indent the center of each cookie while they are still warm and soft. This helps hold the jam filling nicely and gives that classic Danish cookie look.
- Let your cookies cool on the counter for 30 minutes and prepare the frosting. Whisk the cream cheese, butter, powdered sugar, and vanilla extract in a large mixing bowl until smooth.
- Transfer the frosting to a piping bag (or a baggie with the corner snipped!) with a fine tip and frost each cookie in a zigzag pattern. Serve and enjoy!
Notes
Raspberry Frosted Cookies stay fresh for about 3 to 5 days. Store them in an airtight container, in the refrigerator for best results.
For longer storage, refrigerate for up to two weeks or freeze for up to 3 months. Thaw frozen cookies at room temperature before serving.