Raspberry Crème SnowStar Cookies

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🌟 Raspberry Crème SnowStar Cookies 🌟

Soft • Buttery • Creamy • Dreamy

These Raspberry Crème SnowStar Cookies are light as snow, tender in the center, and swirled with ribbons of sweet raspberry crème that melt right into the dough. They puff gently in the oven, crackle just enough on top, and taste like winter magic — even if you bake them in summer.

Each bite is buttery, soft, and kissed with fruity sweetness. They’re the kind of cookie that disappears fast… the kind people ask about before they finish chewing.

🧁 INGREDIENTS

For the Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For the Raspberry Crème Swirl

  • ½ cup raspberry preserves or jam (seedless if preferred)
  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar

Optional Snow Finish

  • Powdered sugar, for dusting ✨

🍓 FORMATION (Making the Raspberry Crème)

  1. In a small bowl, mix the cream cheese and powdered sugar until smooth.
  2. Gently swirl in the raspberry preserves — don’t overmix.
    You want beautiful streaks, not a solid pink.

Set aside while you prepare the dough.

🍪 INSTRUCTIONS

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
  6. Gently fold in spoonfuls of the raspberry crème mixture, swirling lightly.
    • Do not fully mix — those streaks create the “SnowStar” effect ⭐
  7. Scoop dough into tablespoon-sized balls and place 2 inches apart.
  8. Bake for 10–12 minutes, until cookies are puffed, pale on top, and just set.
  9. Cool on the pan for 5 minutes, then transfer to a rack.

Dust with powdered sugar once cooled for that snowy finish ❄️

🔥 METHODS & BAKING TIPS

  • Soft butter is key for a tender cookie
  • Chill dough for 20 minutes if it feels too soft
  • Underbake slightly for a melt-in-your-mouth center
  • Seedless raspberry jam gives the smoothest swirl
  • These cookies puff first, then settle into softness

📜 A LITTLE HISTORY

Snow-style cookies have roots in European butter cookies, often baked during winter holidays and dusted with sugar to resemble fresh snow. The SnowStar twist comes from modern baking — combining classic soft dough with creamy fruit swirls for both beauty and flavor.

Raspberry has long been a favorite pairing with butter and cream, making these cookies feel nostalgic and new all at once.

❤️ WHO LOVES THESE COOKIES?

  • Raspberry lovers 🍓
  • Cream cheese fans 🧀
  • Soft-cookie people (you know who you are 😉)
  • Holiday bakers & cozy-season snackers
  • Anyone who likes cookies not too sweet, not too plain

These are perfect for:

  • Cookie exchanges
  • Tea time
  • Gift boxes
  • Late-night “just one more” moments

💕 LOVERS’ METHODS (How People Make Them Their Own)

  • Swap raspberry for strawberry or cherry
  • Add lemon zest to brighten the dough 🍋
  • Drizzle with white chocolate
  • Roll dough balls in powdered sugar before baking
  • Make sandwich cookies with extra raspberry crème

🌸 CONCLUSION

Raspberry Crème SnowStar Cookies are soft, buttery, and beautifully swirled — the kind of cookie that feels special without being complicated. They bake fast, look stunning, and taste like comfort wrapped in sweetness.

Make them once… and you’ll be asked for them again.

If you love cozy recipes like this, say something in the comments — it helps keep the baking magic going ❤️🍪

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