Description
These Raspberry Cheesecake Cookies combine tender, buttery cookie dough swirled with fresh raspberries and topped with a creamy raspberry cream cheese frosting. Perfectly baked to golden perfection and decorated with fresh raspberries and cookie crumbs, these cookies are a delightful treat for any occasion.
Ingredients
Cookie Dough
- 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)
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)
- 1/4 tsp vanilla extract
Decoration
- A pack of fresh raspberries
- 1 Graham Cracker or Digestive Cookie (crushed into crumbs)
Instructions
- Preheat Oven: Preheat your conventional oven to 175ºC (350ºF) and line a cookie sheet with parchment paper to prepare for baking.
- Prepare Ingredients: If using frozen raspberries, ensure they are fully defrosted. Crush the graham crackers in a plastic bag until fine crumbs form. Bring the butter to room temperature for easier mixing.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, combine the brown sugar, granulated sugar, and room temperature butter. Using an electric hand mixer, whisk for about 3 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until well combined.
- Combine Dry and Crumbs: Add the flour mixture and crushed cookie crumbs to the wet ingredients. Mix until just combined with no visible streaks of flour.
- Swirl in Raspberries: Add the mashed raspberries on top of the cookie dough. Using a butter knife, gently swirl the raspberries into the dough, creating a marbled effect.
- Scoop and Shape Cookies: Using a medium cookie scoop (about 2.5 tbsp or 1.33 ounces), scoop 6 cookies at a time onto the prepared baking sheet. Slightly press down the dough to flatten the tops for even baking.
- Bake Cookies: Bake one tray at a time for 11 to 13 minutes until the edges are set but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking tray for 5 to 10 minutes, then transfer them carefully using a spatula to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, using an electric hand mixer, blend the butter, cream cheese, powdered sugar, mashed raspberries, and vanilla extract until smooth and evenly combined.
- Frost Cookies: Once the cookies are fully cooled, use a small cookie scoop (about 1.5 tbsp or 0.75 ounces) to dollop the raspberry cream cheese frosting onto each cookie. Spread evenly with an offset spatula.
- Decorate: Garnish each frosted cookie with fresh raspberries and sprinkle crushed cookie crumbs on top for an elegant finish.
Notes
- Ensure the butter for both cookie dough and frosting is at room temperature for optimal mixing.
- Fresh raspberries can be substituted with frozen, but make sure they are fully defrosted and well drained to avoid excess moisture.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- The cream cheese frosting is best applied once the cookies have completely cooled to prevent melting.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
