These cream cheese raspberry cookies are chewy and delicious! The creamy filling pairs perfectly with the sweet-tart raspberries, making each bite irresistible.
Whenever I bake these, I can’t resist sneaking a couple before they’re cool. 😋 They’re perfect for sharing, but you might want to keep a few just for yourself!
What I love most is how easy they are to make—just mix, scoop, and bake. They always impress friends and family, and they disappear fast! Enjoy with a warm cup of tea!
Key Ingredients & Substitutions
Unsalted Butter: This is the base for your cookies, giving them a rich flavor. If you’re out of unsalted butter, you can use salted butter but skip adding any extra salt to the batter.
Cream Cheese: Cream cheese adds a delightful creaminess. If you want a lighter version, you can try using Greek yogurt or a dairy-free cream cheese substitute.
Sugar: Granulated sugar is key for sweetness. Brown sugar can be used for a slight caramel flavor which adds a nice twist!
Raspberries: Fresh raspberries work best, but you can substitute with frozen ones. Just thaw and drain them to avoid excess moisture in the dough.
Flour: All-purpose flour is standard, but you can also use a gluten-free blend if needed. Just ensure it’s a 1:1 baking blend for best results.
What’s the Best Way to Fold in Raspberries without Smooshing Them?
When folding in raspberries, it’s crucial to be gentle. You want to keep their shape for those lovely pockets of fruit in your cookies. Here’s how:
- Use a spatula and gently fold the raspberries in by scraping from the bottom and lifting them over the mixture.
- Avoid vigorous mixing; instead, turn the bowl as you fold to incorporate without breaking the berries.
- It’s okay if a few berries break, but you want to keep most intact for that burst of flavor in each bite!
How Can I Make the Perfect Cream Cheese Glaze?
The glaze adds that final touch of creamy goodness! For a great consistency:
- Start with softened cream cheese to make it easier to blend without lumps.
- Add powdered sugar gradually while mixing to achieve sweetness without graininess.
- If the glaze is too thick, add a little milk or cream, a teaspoon at a time, until it’s drizzle-worthy.
Enjoy making and sharing these delicious cookies! They’re perfect for any occasion!
How to Make Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh raspberries, plus extra for topping
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes to prep, plus 13-15 minutes for baking. You’ll also want to allow time for cooling, which is about 10 minutes. Overall, plan for around 45-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking and make clean-up easier.
2. Make the Cookie Mixture:
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar using an electric mixer. Mix until the mixture becomes light and fluffy, which should take about 2-3 minutes. This will help to incorporate air and create a tender cookie!
3. Add in Wet Ingredients:
Once your mixture is creamy, add in the egg and vanilla extract. Beat everything together until fully combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. It’s a good idea to do this to avoid any lumps in your cookie dough.
5. Mix It All Together:
Gradually add the dry ingredients into the wet mixture. Use a spatula or wooden spoon to mix just until combined. Be careful not to overmix; a few flour streaks are okay!
6. Add Raspberries:
Gently fold in the fresh raspberries using a spatula. Remember to be gentle to keep the raspberries from getting squished too much!
7. Scoop and Shape:
Scoop the dough by rounded tablespoons and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie, and press a few whole raspberries into the center of each one for an extra burst of flavor.
8. Bake:
Pop the baking sheets into your preheated oven and bake for about 13-15 minutes, until the edges are lightly golden. Keep an eye on them!
9. Cool the Cookies:
When done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Prepare the Glaze:
While the cookies are cooling, make the cream cheese glaze. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and 1 tablespoon of milk or cream, mixing until well combined. If the glaze is too thick, add a little more milk or cream until it reaches a drizzle consistency.
11. Drizzle & Serve:
Once the cookies are completely cool, drizzle the cream cheese glaze over each cookie. Let the glaze set for a few moments before serving. Enjoy these delightful Cream Cheese Raspberry Cookies!
Happy baking, and enjoy sharing these scrumptious treats!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture in the cookies. Gently fold them into the dough to prevent excessive mashing.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Substitute Cream Cheese with a Dairy-Free Option?
Absolutely! You can use a dairy-free cream cheese alternative to make these cookies dairy-free. Just make sure it’s a spreadable consistency for the best results in both the dough and the glaze.
What Can I Use Instead of Unsalted Butter?
If you don’t have unsalted butter, you can use salted butter; just reduce the additional salt in the recipe. Alternatively, coconut oil or margarine can be used, but this may slightly change the flavor and texture. Make sure they’re at room temperature for easy mixing!
