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Raspberry Cheesecake Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/raspberry-cheesecake-cookies-recipe/