Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies combine the rich, creamy taste of cheesecake with the fruity burst of fresh raspberries. These cookies are not only delicious but also easy to make, making them a perfect treat for any occasion. Whether you’re baking for a holiday, a party, or just for yourself, these cookies will surely delight your taste buds.
Why Make This Recipe
You should make these Raspberry Cheesecake Cookies because they are a fun twist on traditional cookies. The cream cheese gives them a rich texture, while the fresh raspberries add a pop of flavor and color. Plus, they are quick to prepare and bake, meaning you can enjoy homemade cookies in no time!
How to Make Raspberry Cheesecake Cookies
Making Raspberry Cheesecake Cookies is simple and straightforward. Just follow the steps below to create these delightful cookies.
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar and vanilla extract, and continue to beat until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Raspberry Cheesecake Cookies
You can serve Raspberry Cheesecake Cookies on a plate as a delightful dessert or snack. They are great on their own, but you can also enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Pair them with tea or coffee for a cozy afternoon snack.
How to Store Raspberry Cheesecake Cookies
To store your Raspberry Cheesecake Cookies, keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, consider freezing the cookies. Just make sure to layer parchment paper between them and place them in a freezer-safe bag.
Tips to Make Raspberry Cheesecake Cookies
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- Do not over-mix the dough, especially after adding the flour, to keep the cookies soft.
- For prettier cookies, you can press a few extra raspberries on top of each cookie before baking.
Variation
If you want to try a variation, you can swap fresh raspberries for other fruits like blueberries or strawberries. You can also add white chocolate chips for an even sweeter treat!
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Just make sure to thaw them and drain any excess liquid before adding them to the dough.
2. Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
3. How can I avoid flat cookies?
Ensure that your butter and cream cheese are not too soft when mixing, and make sure to chill the dough for about 30 minutes before baking to help maintain their shape.
Enjoy baking and tasting these delightful Raspberry Cheesecake Cookies!
Raspberry Cheesecake Cookies
Ingredients
Main ingredients
- 1 cup cream cheese, softened Make sure it's at room temperature
- 1/2 cup unsalted butter, softened Make sure it's at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries Gently fold in to avoid crushing
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar and vanilla extract, and continue to beat until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
