Description
Raspberry Cheesecake Cookies beautifully merge rich cheesecake flavor with the vibrant tartness of fresh raspberries. These soft, chewy cookies are a delightful addition to any occasion, from casual snacks to festive gatherings. With their stunning appearance and irresistible taste, they are sure to impress family and friends. Indulge in these little bites of heaven that encapsulate the essence of classic cheesecake in every mouthful.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter, cream cheese, and granulated sugar until fluffy.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the creamed ingredients until just combined.
- Mix in the egg and vanilla extract until smooth.
- Gently fold in the raspberries without crushing them.
- Drop rounded tablespoons of dough onto lined baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes or until golden brown around the edges but soft in the center.
- Allow cookies to cool for five minutes on the baking sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Chill the dough for 30 minutes before baking to prevent spreading. Substitute raspberries with blueberries or strawberries for variations. Drizzle melted white chocolate over cooled cookies for an extra indulgent touch.