Raspberry Cream Cheese Jam Squares (Easy Jam-Filled Pastry Cookies)
These raspberry cream cheese jam cookies are soft, flaky, buttery pastry squares filled with sweet raspberry jam and finished with a light dusting of powdered sugar. Think of them as a cross between a cream cheese cookie, a jam-filled Danish, and a handheld pastry dessert—perfect for holidays, brunch, tea time, or gifting.
Why You’ll Love This Recipe (Benefits)
- Cream cheese dough = ultra tender texture that stays soft inside with crisp edges
- Make-ahead friendly (dough chills overnight for better flavor and easier rolling)
- Simple pantry ingredients with bakery-style results
- Customizable filling options (not just raspberry!)
- Perfect for freezing and gifting—they hold their shape beautifully
- Balanced sweetness thanks to tangy cream cheese and fruit jam
Ingredients
- 8 oz cream cheese, softened
- 16 tbsp unsalted butter, room temperature
- ¾ cup powdered sugar (+ extra for dusting)
- 2½ cups all-purpose flour
- ½ tsp salt
- 3 tsp vanilla extract
- 1½ tsp almond extract
- ½ cup raspberry jam
- 1 egg white
- 1 tbsp cold water
Instructions
- In a large bowl, beat together cream cheese and butter until smooth and fluffy.
- Mix in powdered sugar, salt, vanilla extract, and almond extract until fully combined.
- Gradually add flour, mixing just until a soft dough forms (do not overmix).
- Divide dough into two portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together egg white and water to create an egg wash.
- Roll one dough disk on a lightly floured surface to about ⅛ inch thickness.
- Trim edges into a large square and cut into 2-inch squares (a pizza cutter works best).
- Place about ½ tsp raspberry jam diagonally in the center of each square.
- Fold opposite corners toward the center and seal using a dab of egg wash. Pinch edges to secure.
- Bake for 10 minutes, or until lightly golden.
- Cool completely and dust generously with powdered sugar.
Expert Tips for Perfect Jam Cookies
- Keep dough cold: Warm dough becomes sticky and harder to shape.
- Don’t overfill: Too much jam can cause leaking during baking.
- Seal tightly: Pinch corners well or use egg wash to prevent openings.
- Use a ruler or cutter for uniform squares and even baking.
- If edges open while baking, roll slightly thinner after cutting for better flexibility.
- Let cookies cool fully before dusting to avoid melting powdered sugar.
Variations & Flavor Ideas
- Strawberry jam cookies – classic and sweet
- Blueberry cream cheese pastries – richer berry flavor
- Apricot jam squares – slightly tart and fragrant
- Add a mini chocolate chip sprinkle inside for a dessert twist
- Mix a little lemon zest into the dough for brightness
- Swap almond extract with coconut or extra vanilla extract
Storage & Make-Ahead Tips
- Store in an airtight container at room temperature for 2–3 days
- Refrigerate for up to 1 week (best texture when lightly warmed before serving)
- Freeze baked cookies for up to 2 months
- You can also freeze the unbaked shaped cookies, then bake straight from frozen (add 2–3 extra minutes)
