Tri Cornered Cream Cheese Cookies with Jam Filling
Delight your senses with these irresistible Tri-Cornered Cream Cheese Cookies with Jam Filling, a decadent treat that's as beautiful as it is delicious. Featuring a melt-in-your-mouth dough made from cream cheese and butter, these cookies deliver a buttery richness that's perfectly complemented by sweet, fruity jam fillings like raspberry, apricot, or strawberry. Their unique triangular shape is crafted by folding the dough around a vibrant jam center, creating an eye-catching presentation perfect for holidays, celebrations, or everyday indulgence. With a crisp yet tender texture and the option to add a dusting of powdered sugar for an elegant finish, these cookies are a show-stopping addition to any dessert table. Easy to make with simple pantry ingredients and ready in under an hour, these cookies are a must-try for bakers of all skill levels!
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Ingredients
- 113 grams Unsalted butter, softened
- 113 grams Cream cheese, softened
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 0.25 teaspoon Salt
- 120 grams Assorted fruit jams (e.g., raspberry, apricot, or strawberry)
- 30 grams Powdered sugar (optional, for dusting)
Directions
Step 1
In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy, about 2 minutes.
Step 2
Add the granulated sugar and vanilla extract to the bowl, and continue beating until light and fluffy, about 1-2 minutes.
Step 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
Step 4
Divide the dough into two portions and flatten each into a disk. Wrap the disks in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
Step 5
Preheat your oven to 175°C (350°F), and line two baking sheets with parchment paper.
Step 6
On a lightly floured surface, roll out one portion of the dough to about 1/8-inch (3 mm) thickness. Use a 3-inch (8 cm) round cookie cutter to cut out circles. Re-roll scraps as needed.
Step 7
Place a small dollop (about 1/2 teaspoon) of jam in the center of each circle. Gently lift edges at three points to form a triangle, pinching the corners together to seal. Leave a small opening to showcase the jam in the center.
Step 8
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Step 9
Repeat the process with the remaining dough and jam.
Step 10
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges just begin to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Optional: Once cooled, dust the cookies lightly with powdered sugar for a decorative finish.
Step 12
Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (621.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2522.3 |
| Total Fat 133.1g | 0% |
| Saturated Fat 82.1g | 0% |
| Cholesterol 371.8mg | 0% |
| Sodium 1006.6mg | 0% |
| Total Carbohydrate 310.1g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 145.1g | |
| Protein 27.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 175.3mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 409.6mg | 0% |
Source of Calories