Raspberry Cheesecake Cookies
Delicious cookies that combine the creamy richness of cheesecake with the fruity tartness of fresh raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the cream cheese and butter until smooth.
- Mix in the sugar, egg, and vanilla extract until well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Fold in the dry ingredients to the wet mixture gently.
- Fold in the fresh raspberries carefully.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack and dust with powdered sugar before serving.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 30mg