Raspberry Cheesecake Cookies
Delicious cookies that combine the rich, creamy taste of cheesecake with fresh raspberries, perfect for any occasion.
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.
Notes
For prettier cookies, press a few extra raspberries on top before baking. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.