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Cream Cheese Cookies

Diabetic Recipe

Three variations of tender cream cheese cookies. One basic, another with a rich butter flavor and third, jam filled.

Cream Cheese Cookies

Cream Cheese Cookies

Quick cooking oats and walnuts make up the key ingredients of these satisfying cookies.

1/4 cup vegetable shortening
1/4 cup cream cheese (softened)
2 teaspoons granulated fructose
1 teaspoon granulated sugar replacement
1 egg
1 tablespoon water
1 cup flour
1/2 teaspoon baking powder


Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well.

Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended.

Shape into a roll, 1-1/2 inches in diameter. Refrigerate at least two hours or overnight. Cut into thin slices and place on ungreased cookie sheets. Bake at 350-degrees for eight to ten minutes.

Nutrition Information

Nutrition information per serving:
Yield: 30 cookies
Serving size: 2 cookies
Calories per serving: 74

Diabetic Exchange per 2 Cookies:  1/2 fruit, 1/2 fat


Cream Cheese Butter Cookies

These cream cheese butter cookies use a little butter for the butter flavor, or you can use butter flavored shortening if you prefer, but the butter flavor won't be quite as good.

Mix together:
1 cup sifted all-purpose flour
1/2 teaspoon baking powder

Cream well:
1/4 pound cream cheese, room temperature
1/4 pound butter OR butter flavored shortening, room temperature
1/2 teaspoon unsweetened concentrated fruit juice
Jam - flavor your choice

Add flour mixture to creamed mixture and cut in until it resembles fine crumbs. Knead well. Shape into 2 balls. Wrap in plastic wrap. Chill 2 hours or overnight.

Roll each ball into a circle 1/8-inch thick. Cut it into 8 wedges. Spread each wedge with jam. Roll from wide end.

Place tip end down on cookie sheet. Bake at 375 degrees until lightly browned, about 20 minutes.

Recipe yields 16 servings Cream Cheese Butter Cookies.


Cream Cheese Jelly Cookies

Reduced fat cream cheese in the dough helps make it tender and tasty with a dollop of cherry or raspberry spreadable fruit atop these Cream Cheese and Jelly Cookies.

Cream Cheese Jelly Cookies

3/4 cup margarine or butter, softened
1 package (8 ounces) reduced fat cream cheese, softened
1/2 cup measurable sweetener, or eight packets
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit

Beat margarine, cream cheese and sweetener in medium bowl until fluffy; mix in flour and salt to form a soft dough. Cover and refrigerate until dough is firm, about three hours.

Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter.

Place rounded 1/4-teaspoon spreadable fruit in center of each round; fold rounds in halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.

Bake cookies on greased cookie sheets in preheated 350-degree oven until lightly browned, about ten minutes. Cool on wire racks.

Recipe makes about 3 dozen Cream Cheese and Jelly Cookies.