Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy.
- Mix in the sugar, followed by the egg and vanilla extract. Continue mixing until everything is well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, combining gently until just incorporated.
- Carefully fold in the fresh raspberries, ensuring they remain whole for bursts of flavor.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, leaving space between each.
- Bake for 12–15 minutes or until the edges turn lightly golden.
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
Best ways to enjoy it
To elevate your Raspberry Cheesecake Cookies, consider serving them warm with a dusting of powdered sugar on top. Pair them with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them with a cup of herbal tea for a delightful afternoon snack experience. They also make great gifts, neatly packaged in a decorated box!
Keeping leftovers fresh
Storing your Raspberry Cheesecake Cookies is simple. Place them in an airtight container at room temperature for up to three days, or refrigerate them for about a week. If you want to keep them for longer, you can freeze the cookies for up to three months. Just make sure to layer them with parchment paper to avoid sticking.
Pro chef tips
To ensure the perfect texture, don’t over-mix the dough after adding the flour. It’s important to handle the raspberries gently to keep them intact and prevent your cookies from turning pink! Also, allowing your cookies to cool on the baking sheet for a few minutes before transferring them will help prevent them from breaking apart.
Creative twists
Feeling adventurous? Try adding a pinch of lemon zest to enhance the tanginess or swap in white chocolate chips for added sweetness. You can also drizzle melted chocolate on top for a gourmet touch. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free blend.
Common questions
What is the prep time for these cookies?
The total time from gathering your ingredients to baking is around 20 minutes, with about 12-15 minutes of baking time.
Can I use frozen raspberries?
Yes, you can! Just make sure to thaw and drain any excess moisture before adding them to the dough.
What’s the best way to store any leftovers?
Keep your cookies in an airtight container at room temperature for up to three days or freeze them for longer storage.
With this guide, you’re all set to enjoy the delightful taste of Raspberry Cheesecake Cookies. Happy baking!
