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Raspberry Cheesecake Cookies

Raspberry Cheesecake Cookies
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Indulge in the delightful fusion of flavors with Raspberry Cheesecake Cookies, a perfect treat for any occasion. These thick, soft cookies envelop a creamy cheesecake filling infused with the sweet and tart essence of raspberries. Drizzled with melted white chocolate and adorned with vibrant freeze-dried raspberries, these cookies are not only delicious but also visually stunning. Ideal for holiday gatherings, casual get-togethers, or simply as a sweet snack, they can be made ahead and stored for a burst of flavor whenever you crave something special.

Ingredients

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  • 1 cup salted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 and 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 2 and 3/4 cup + 2 tbsp all-purpose flour, spooned & leveled
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup freeze-dried raspberries, crushed to a powder
  • 1/2 cup freeze-dried raspberries, in pieces
  • 4 ounces cream cheese
  • 3 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1 and 1/2 tbsp raspberry preserves
  • granulated sugar, for rolling the dough balls
  • 3 ounces white chocolate, melted, for drizzling

Instructions

  1. Prep: Measure your freeze-dried raspberries whole before pulsing them. Pulse the freeze-dried raspberries in the food processor until you have a fine powder. Set aside.
  2. Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on high speed. Add both sugars to the butter mixture and mix until well combined, about one minute. Add vanilla extract and eggs; mix until just combined. Incorporate lemon juice and zest; mix until just incorporated. Gradually add dry ingredients, including freeze-dried raspberry powder; mix until a dough forms. Fold in freeze-dried raspberry pieces gently.
  3. Chill the Dough: Scoop dough into balls approximately 70 grams in size using a medium cookie scoop. Place in an airtight container to chill for at least two hours or up to twenty-four hours.
  4. Make the Cheesecake Filling: In a medium bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Add raspberry preserves last; mix until fully incorporated. Scoop dollops about two teaspoons in size onto a wax-paper lined cookie sheet or plate. Freeze for forty minutes or until frozen solid.
  5. Assemble & Bake Cookies: Preheat your oven to 350° F (175° C). Line several baking sheets with parchment paper or silicone baking mats. Flatten each cookie dough ball with your palm; place a frozen cheesecake dollop in the center. Enclose the dough around it completely; roll in granulated sugar. Place six cookies on each prepared baking sheet; bake for twelve to thirteen minutes until edges are set but tops look slightly underdone. Let cool on the baking sheet for ten to fifteen minutes before transferring to a cooling rack.
  6. Serve & Store: Drizzle cookies with melted white chocolate if desired. For optional garnish, add a sprinkle of freeze-dried raspberries on top. Enjoy! Store cookies in an airtight container in the fridge for six to ten days.

Nutrition

Find it online: https://tastykitchenjoy.com/raspberry-cheesecake-cookies/