Raspberry Cheesecake Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened.
02 -
2 cups brown sugar.
03 -
2 large eggs.
04 -
2 teaspoons vanilla extract.
05 -
4 cups all-purpose flour.
06 -
1 cup crushed graham cracker crumbs (about 6.5 whole crackers).
07 -
1 teaspoon baking powder.
08 -
1 teaspoon salt.
09 -
1 teaspoon cinnamon.
10 -
1/2 cup unsalted butter, softened (for frosting).
11 -
8 ounces cream cheese (for frosting).
12 -
3 tablespoons Greek yogurt (for frosting).
13 -
1 teaspoon vanilla (for frosting).
14 -
Pinch of salt (for frosting).
15 -
3 cups powdered sugar (for frosting).
16 -
2/3 cup raspberry preserves (for drizzle).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a stand mixer, beat softened butter and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
03 -
Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until fully combined.
04 -
Roll the dough into balls slightly larger than golf balls, and flatten them to 1/2 inch thickness on the baking sheet.
05 -
Bake for 8-10 minutes until the edges are lightly golden. Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
06 -
To make the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy. Gradually add powdered sugar and mix until smooth. Transfer to a piping bag.
07 -
Pipe the frosting in a spiral from the center outward on the cooled cookies.
08 -
Place raspberry preserves in a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.
# Notes:
01 -
Ensure graham crackers are finely crushed for even distribution in the dough.
02 -
Use Greek yogurt in the frosting for extra tang and creaminess.
03 -
Flatten the cookie dough before baking, as these cookies spread little during baking.
04 -
Store the cookies in an airtight container in the refrigerator for up to 5 days.