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Raspberry Cheesecake Cookies Recipe

Raspberry Cheesecake Cookies Recipe
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★★★★★

4.8 from 11 reviews

These Raspberry Cheesecake Cookies are delightful treats that combine the creamy richness of cheesecake with the fruity burst of fresh and freeze-dried raspberries. Soft, chewy, and slightly tangy, these cookies are perfect for raspberry lovers seeking a unique dessert experience that balances sweetness with a hint of zest.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups All-purpose flour
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • ½ cup Freeze-dried raspberries (Crushed)
  • ½ (optional) cup Graham cracker crumbs (Can replace part of flour for cheesecake vibe)

Wet Ingredients

  • 4 oz Cream cheese (Softened)
  • ½ cup Unsalted butter (Softened)
  • ½ cup Granulated sugar
  • ½ cup Brown sugar (Packed)
  • 1 Large egg
  • 1 tsp Vanilla extract
  • ½ cup Fresh raspberries (Cut into small pieces)
  • ¾ cup White chocolate chips (Optional)
  • 1 (optional) Lemon zest (From 1 large lemon)

Topping

  • 2 tbsp Powdered sugar (For dusting)

Instructions

  1. Prep Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your dough is ready.
  2. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, usually about 3 to 4 minutes.
  3. Add Sugars: Mix in the granulated sugar and packed brown sugar to the cream cheese and butter. Continue to beat until the mixture is fluffy, indicating that air has been incorporated.
  4. Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the wet mixture and beat until fully creamy and combined.
  5. Prepare Dry Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overworking the dough which can toughen the cookies.
  7. Fold in Raspberries and Optional Ingredients: Carefully fold in the crushed freeze-dried raspberries. Optionally, fold in white chocolate chips, lemon zest, and graham cracker crumbs if using for added flavor and texture.
  8. Shape Cookies: Scoop the dough into balls onto lined baking sheets, spacing them about 2 inches apart. Gently press 2 to 3 small pieces of fresh raspberry into the tops of each dough ball and lightly flatten with your fingers.
  9. Bake: Bake the cookies for 12 to 15 minutes, or until the edges are set but the centers remain soft, preserving their chewy texture.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.
  11. Dust with Powdered Sugar: Once fully cooled, dust the cookies lightly with powdered sugar for a sweet finishing touch and an elegant look.

Notes

  • Be careful not to overmix the cookie dough as this can result in tough cookies.
  • Freeze-dried raspberries add concentrated raspberry flavor without excess moisture.
  • Using fresh raspberries on top adds a fresh burst of flavor and visual appeal.
  • White chocolate chips complement the tart raspberries, but can be omitted for a less sweet cookie.
  • Graham cracker crumbs provide a subtle cheesecake crust flavor and can replace a portion of the flour if desired.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • To keep cookies soft longer, consider adding a slice of bread in the container to maintain moisture.

Nutrition

Keywords: raspberry cheesecake cookies, raspberry cookies, cream cheese cookies, berry desserts, soft and chewy cookies

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