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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Recipe Information
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)
Instructions
In a large mixing bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the bowl, and continue beating until light and fluffy, about 1-2 minutes.
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.
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.
Preheat your oven to 175°C (350°F), and line two baking sheets with parchment paper.
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.
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.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Repeat the process with the remaining dough and jam.
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.
Optional: Once cooled, dust the cookies lightly with powdered sugar for a decorative finish.
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
Calories |
129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.2 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
