Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies is a homemade cookie recipe that’s bursting with fruity flavor surrounded by a sweet and tender cookie. Add a confectioners sugar drizzle and I bet you can’t eat just one!
Servings: 24
Calories: 100kcal
Equipment
Ingredients
- 8 Tablespoons salted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ¼ cup raspberry preserves
- 1/2 cup confectioners sugar
- 2 teaspoons milk
Instructions
- With a mixer on medium speed beat the butter and cream cheese together until smooth and blended.
- Add granulated sugar and vanilla and beat until combined.
- Reduce mixer speed to low and gradually add the flour, beating until a cookie dough forms.
- Wrap the cookie dough in plastic wrap and refrigerate 30 minutes until just chilled.
- While the dough is chilling, preheat the oven to 375F. Line a baking sheet with parchment paper.
- Divide dough into 24 pieces, each about one tablespoon of dough, and roll into balls.
- Arrange each cookie ball on prepared baking sheet at least 1-inch apart. You will probably need to bake the cookies in two batches.
- Using your thumb or the back side of a rounded measuring spoon, make an indentation in the center of each cookie dough and fill with raspberry preserves, about ½ teaspoon in each center.
- Bake until the edges are golden, about 12 minutes. Repeat with remaining cookie dough.
- Let cookies stand on the baking sheet for 2 minutes then transfer to a wire rack and cool completely.
- For the glaze, in a small bowl combine confectioners sugar and milk, stirring until smooth and blended.
- Transfer to a piping bag, or using a fork, drizzle the glaze over the cooled cookies.
Notes
Swirls of Flavor Recipe Tips
- For best results, be sure that your butter is at room temperature before making the cookie dough.
- It is important that the cream cheese also be at room temperature so that all of the ingredients blend well together.
- For best results, use regular cream cheese and not reduced fat cream cheese
- You can make the cookie dough ahead and chilled for about 12 hours.
- So that there are no little raspberry seeds in the filling, I recommend that you use seedless raspberry preserves or jam
Nutrition
Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.3mg