These cream cheese raspberry cookies are a delightful treat! The blend of soft cream cheese and juicy raspberries brings a burst of flavor in every bite.
I love how the cookies are chewy and just sweet enough. They’re perfect for sharing, or maybe just keeping all to yourself—no judgment here! 😉
Key Ingredients & Substitutions
Unsalted Butter: It’s best to use unsalted butter so you can control the saltiness. If you’re in a pinch, you could substitute it with margarine or coconut oil, but they may alter the cookie’s texture slightly.
Cream Cheese: The cream cheese adds a rich flavor and creamy texture. You can swap it for Neufchâtel cheese for a lower-fat option, or even Greek yogurt for a tangy twist, but it may change the consistency.
Raspberries: Fresh raspberries are ideal for their juicy sweetness. If they’re out of season, frozen raspberries work too—just thaw and drain excess moisture before using.
Granulated Sugar: I use granulated sugar for sweetness. Feel free to substitute with brown sugar for a deeper flavor or coconut sugar for a less refined option.
How Do I Make Sure My Cookies Don’t Flatten Too Much?
To keep your cookies fluffy and not overly flat, it’s crucial to chill your dough before baking. This helps the butter firm up, preventing excessive spread during baking. Here are the steps:
- Once you mix the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, scoop the dough directly from the fridge, and avoid letting it sit at room temperature.
- Also, ensure your baking sheets are prepped with parchment, as this avoids spreading caused by grease or warmth from the pan.
How to Make Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh raspberries, plus extra for garnish
For the Cream Cheese Filling:
- 4 oz (113g) cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 12-15 minutes of baking time. You might want to set aside an additional 5 minutes for cooling. In total, you’ll need about 45 minutes to create these delightful cookies from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). This ensures the oven is hot enough for baking. While it’s heating up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Cookie Dough:
In a large mixing bowl, beat together the softened butter, 8 oz of cream cheese, and 1 cup of sugar until smooth and creamy. This could take a couple of minutes. Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for a touch of flavor.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Avoid over-mixing, as this can make the cookies tough.
5. Add the Raspberries:
Gently fold the 1 ½ cups of fresh raspberries into the dough. Be careful not to crush them too much, as you want those lovely berry pieces intact!
6. Prepare the Cream Cheese Filling:
In a separate bowl, mix the 4 oz of softened cream cheese, 2 tbsp of sugar, and 1 tsp of vanilla extract until the filling is smooth and creamy. This will be the delightful surprise at the center of your cookies.
7. Form the Cookies:
Scoop about 1 tablespoon of cookie dough onto the lined baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball.
8. Add the Filling and Topping:
Fill each indentation with about 1 teaspoon of the cream cheese filling. Then, gently place 2-3 raspberries on top of the filling to garnish.
9. Bake the Cookies:
Now it’s time to bake! Place the baking sheets in the oven and let them bake for 12-15 minutes. They should be golden around the edges, and the cream cheese filling should look set.
10. Cool and Enjoy:
Once baked, allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Now they’re ready to enjoy! Serve your delightful Cream Cheese Raspberry Cookies as a sweet treat for any occasion!
Can I Use Different Berries in This Recipe?
Absolutely! While raspberries are delicious, you can substitute them with blueberries, blackberries, or even chopped strawberries. Just be mindful of the moisture content; if using larger berries, consider cutting them into smaller pieces for better distribution in the dough.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough ahead of time! Just wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, scoop and proceed with the filling and baking as directed!
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 them to last longer, they can be frozen for up to 3 months. Just ensure they’re well-wrapped to prevent freezer burn. Thaw them at room temperature when you’re ready to enjoy!
Can I Use Low-Fat Cream Cheese?
Yes, using low-fat cream cheese is a great option if you want to reduce calories. Keep in mind it may have a slightly different texture and flavor, but it will still work well in the filling!
