Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies combine creamy cheesecake flavors with fresh raspberries for a delightful treat perfect for any occasion.
Ingredients
Cookie Base
- 1 cup cream cheese, softened Make sure cream cheese is at room temperature.
- 1/2 cup unsalted butter, softened Also best at room temperature for easier mixing.
- 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 Be gentle when folding in.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese and butter together until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Gradually add the flour, baking powder, and salt. Mix until a dough forms.
- Gently fold in the fresh raspberries.
Baking
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be served warm or at room temperature. For extra touch, dust with powdered sugar or drizzle melted white chocolate on top.