Raspberry Cheesecake Cookies Recipe

Introduction

Raspberry Cheesecake Cookies combine the rich creaminess of cheesecake with the bright tartness of fresh raspberries. These soft, delicious cookies have a delightful balance of flavors and a tender texture that’s perfect for snacking or sharing.

Ingredients

• 1 cup (240 ml) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (120 g) cream cheese
• 1/2 cup (75 g) fresh raspberries
• 1/4 cup (60 g) raspberry jam

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together flour, baking powder, and salt until well combined.
3. Step 3: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Step 4: Add the egg and vanilla extract to the butter mixture, mixing until just incorporated.
5. Step 5: Gradually stir in the dry ingredients until a soft dough forms; do not overmix.
6. Step 6: Gently fold in softened cream cheese until evenly distributed in the dough.
7. Step 7: Carefully fold in fresh raspberries, keeping them intact for juicy pockets in cookies.
8. Step 8: Drop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
9. Step 9: Sprinkle a pinch of sugar on top of each cookie for added sweetness and crunch.
10. Step 10: Bake for 12-15 minutes until edges are lightly golden; centers may look underbaked.
11. Step 11: Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
12. Step 12: Drizzle raspberry glaze over the warm cookies before serving for added flavor.

Tips & Variations

• Use high-quality flour for the best texture and more tender cookies.
• If fresh raspberries aren’t available, frozen raspberries can be used; thaw and drain them first to avoid excess moisture.
• For a thicker glaze, gently warm the raspberry jam and brush it on instead of drizzling.
• To add texture, sprinkle chopped nuts such as almonds or pistachios on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in a microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Be sure to thaw and drain them to reduce moisture, which helps prevent soggy cookies.

Why do the cookies look underbaked in the center?

The centers remain soft and slightly underbaked to keep the cookies moist and tender. They will firm up as they cool on the baking sheet.

Raspberry Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 271 reviews

These Raspberry Cheesecake Cookies combine tender, buttery cookie dough with creamy pockets of cream cheese and bursts of fresh raspberries, finished with a sweet raspberry glaze for a delightful treat perfect for any occasion.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (240 ml) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup (120 g) cream cheese, softened

Fruit & Flavorings

• 1/2 cup (75 g) fresh raspberries
• 1/4 cup (60 g) raspberry jam

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to ensure an even distribution of leavening agents.
3. Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar using a mixer or by hand until the mixture is light and fluffy, which creates a tender cookie texture.
4. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until just combined to maintain a light batter.
5. Combine Dry Ingredients: Gradually stir in the dry flour mixture, mixing gently until a soft dough forms; take care not to overmix to keep cookies tender.
6. Fold in Cream Cheese: Gently fold in the softened cream cheese until evenly distributed throughout the dough, adding creamy pockets inside the cookies.
7. Add Raspberries: Carefully fold in the fresh raspberries, being gentle to keep them intact so they burst with juice during baking.
8. Portion Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
9. Add Sugar Topping: Sprinkle a pinch of granulated sugar on top of each cookie for added texture and sweetness.
10. Bake Cookies: Bake in the preheated oven for 12-15 minutes until the edges are lightly golden; the centers might look slightly underbaked without affecting texture.
11. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Glaze Cookies: Drizzle raspberry jam over the warm cookies to create a beautiful glaze and enhance the raspberry flavor before serving.

Notes

• Use fresh raspberries for best flavor; frozen raspberries can be substituted but may add extra moisture.
• Do not overmix the dough after adding flour to keep cookies tender.
• Softened cream cheese is easier to fold in and prevents lumps.
• Make sure to space cookies adequately on the baking sheet to avoid sticking.
• Allow cookies to cool slightly before glazing to prevent melting the raspberry jam.

Keywords: Raspberry cookies, Cheesecake cookies, berry desserts, soft cookies, baked cookies, raspberry glaze, cream cheese cookies