Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing bowl
- Baking Sheet
- Electric mixer
- Whisk
- Spoon
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 3/4 cup sugar brown sugar can be used for molasses-like flavor
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened, can substitute with ricotta if needed
- 1 cup fresh raspberries can use frozen if fresh are unavailable
- 1 large egg
- 1 teaspoon vanilla extract use pure vanilla for best taste
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
How to Make Raspberry Cheesecake Cookies
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the softened cream cheese and blend until smooth.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the fresh raspberries.
- Drop generous spoonfuls of cookie dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake in your preheated oven for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Optional: Dust with powdered sugar before serving.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.5mg
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