Name: Raspberry Cheesecake Cookies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 27 min
Cuisine: American
Ingredients: 260 g all-purpose flour; 20 g Graham Crackers or Digestive Cookies (crushed into crumbs); ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 160 g butter (room temperature); 50 g granulated sugar; 130 g brown sugar; 1 large egg; ½ tsp vanilla extract; 60 g fresh or defrosted frozen raspberries (mashed until smooth); 70 g butter (room temperature); 140 g cream cheese; 140 g powdered sugar; 20 g fresh or defrosted frozen raspberries (mashed until smooth); ¼ tsp vanilla extract; A pack of fresh raspberries; 1 Graham Cracker or Digestive Cookie (crushed into crumbs)

Ingredients

260 g all-purpose flour

20 g Graham Crackers or Digestive Cookies (crushed into crumbs)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

160 g butter (room temperature)

50 g granulated sugar

130 g brown sugar

1 large egg

1/2 tsp vanilla extract

60 g fresh or defrosted frozen raspberries (mashed until smooth)

70 g butter (room temperature, for frosting)

140 g cream cheese

140 g powdered sugar

20 g fresh or defrosted frozen raspberries (mashed until smooth, for frosting)

1/4 tsp vanilla extract (for frosting)

A pack of fresh raspberries (for decoration)

1 Graham Cracker or Digestive Cookie (crushed into crumbs, for decoration)

Instructions

Step 1: Preheat the oven to 175ºC (350ºF) and line a baking sheet with parchment paper.

Step 2: If using frozen raspberries, defrost and mash them until smooth. Crush the Graham Crackers into crumbs. Bring butter to room temperature.

Step 3: In a bowl, sift together the flour, baking powder, baking soda, and salt.

Step 4: In a large mixing bowl, whisk the butter, brown sugar, and granulated sugar together with an electric hand whisk for about 3 minutes until light and fluffy.

Step 5: Add the egg and vanilla extract to the sugar mixture and mix well.

Step 6: Gradually add the flour mixture and cookie crumbs to the wet ingredients, mixing just until combined.

Step 7: Fold the mashed raspberries into the dough, swirling them gently with a butter knife to create a marbled effect.

Step 8: Using a medium cookie scoop (about 2.5 tbsp), portion 6 cookies at a time onto the prepared baking sheet. Flatten the tops slightly.

Step 9: Bake for 11-13 minutes, one baking sheet at a time. Let cookies cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely.

Step 10: To make the frosting, beat the butter, cream cheese, powdered sugar, mashed raspberries, and vanilla extract together until smooth and creamy.

Step 11: Once cookies are cooled, use a small cookie scoop (about 1.5 tbsp) to top each cookie with frosting. Smooth the frosting with an offset spatula.

Step 12: Decorate each cookie with extra cookie crumbs and fresh raspberries for a beautiful finish.

Tips & Variations

Substitute fresh raspberries with frozen, but ensure they are fully thawed and mashed well to avoid extra moisture in the dough.

For extra crunch, add chopped nuts like pecans or almonds to the cookie dough.

Use a cream cheese frosting without raspberries for a milder flavor if desired.

Make smaller bite-sized cookies for a party platter or gift box.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 24 hours before baking. Just bring it back to room temperature slightly before scooping and baking.