Description
Delight in these Raspberry Cheesecake Cookies featuring a tender, buttery cookie base swirled with fresh raspberries and topped with a luscious raspberry cream cheese frosting. Perfectly balanced between sweet and tangy, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Dry 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
Cookie Dough
- 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)
Raspberry Cream Cheese Frosting
- 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
Decoration
- A pack of fresh raspberries
- 1 Graham Cracker or Digestive Cookie (crushed into crumbs)
Instructions
- Preheat Oven: Preheat the oven to 175ºC (350ºF) using the conventional setting. Prepare a baking sheet by lining it with parchment paper.
- Prepare Ingredients: If using frozen raspberries, defrost them completely. Crush the Graham Crackers or Digestive Cookies into crumbs using a plastic bag and rolling pin. Ensure the butter is at room temperature.
- Mix Dry Ingredients: In a bowl, sift together all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Cream Butter and Sugars: In a large mixing bowl, combine the room temperature butter, granulated sugar, and brown sugar. Use an electric hand whisk to beat the mixture for about 3 minutes until it becomes light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, mixing thoroughly.
- Combine with Dry Ingredients and Crumbs: Gradually add the sifted flour mixture along with the crushed cookie crumbs to the wet ingredients. Mix until just combined, being careful not to overmix.
- Swirl in Raspberries: Spoon the mashed raspberries on top of the cookie dough. Using a butter knife, gently swirl the raspberry puree into the dough for an even distribution.
- Form Cookies & Bake: Using a medium cookie scoop (approximately 2.5 tbsp or 1.33 ounces), place six scoops of dough per prepared baking sheet. Slightly press each cookie down to flatten the tops. Bake one sheet at a time for 11-13 minutes until edges are lightly golden.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking tray for 5-10 minutes as they will still be soft. Transfer with a spatula to a cooling rack and allow to cool completely.
- Prepare Frosting: In a medium bowl, mix butter, cream cheese, powdered sugar, mashed raspberries, and vanilla extract using an electric hand mixer until smooth and fully combined.
- Frost Cookies: With a small cookie scoop (around 1.5 tbsp or 0.75 ounces), evenly scoop frosting onto each cooled cookie. Use an offset spatula to spread and smooth the frosting.
- Decorate: Garnish each frosted cookie with extra crushed cookie crumbs and fresh raspberries for an elegant finishing touch.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- Do not overmix the dough to avoid tough cookies.
- For best flavor, use fresh raspberries when available, but frozen work well if defrosted properly.
- Baking one sheet at a time ensures even baking and prevents crowding.
- Allow cookies to cool completely before frosting to prevent melting.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: raspberry cookies, cream cheese frosting, raspberry cheesecake cookies, baked cookies, dessert cookies, soft cookies
