Description
Raspberry Cheesecake Cookies combine soft sugar cookies rolled in graham cracker crumbs, creamy cream cheese frosting, and a sweet raspberry topping. Perfect for holidays, parties, or anytime you want a bakery-style treat at home.
Ingredients
Raspberry Topping:
1 cup seedless raspberry jam
¼ cup water
1 teaspoon vanilla extract
Cookies:
17.5 ounces sugar cookie mix (like Pillsbury or Betty Crocker)
1 ½ cups finely crushed graham cracker crumbs (divided)
10 tablespoons softened butter
1 large egg
2 tablespoons milk
Frosting:
5 cups powdered sugar
8 ounces softened cream cheese
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon milk
Instructions
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or lightly coat with baking spray.
In a medium saucepan, combine raspberry jam, water, and vanilla extract. Heat over medium-high until the mixture begins to bubble, then reduce to a simmer for 3–5 minutes, stirring occasionally, until it slightly thickens. Take it off the heat and allow it to cool completely to room temperature.
In a large bowl, whisk together sugar cookie mix and 1 cup of the graham cracker crumbs. Using a hand or stand mixer, beat in the softened butter, egg, and milk until a firm dough forms.
Using a 1 ½-tablespoon scoop, portion out the dough and roll each piece into a ball. Roll each ball in the remaining ½ cup of graham cracker crumbs. Arrange the dough balls on the baking sheet, spacing them 1–2 inches apart, and gently press them down with the bottom of a glass until they’re about ½-inch thick.
Bake for 10–12 minutes, or until the cookies turn golden and develop small cracks on the surface. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a large bowl, beat together powdered sugar, cream cheese, vanilla, and salt until smooth. Add milk slowly until the frosting reaches a thick but pipeable consistency.
Pipe or spread a generous layer of frosting onto each cooled cookie. Top each one with about a teaspoon of the raspberry topping (or drizzle for a decorative look).
Notes
Chill frosting for 10–15 minutes if it’s too soft to pipe.
For variety, swap raspberry jam for strawberry or blueberry.
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 293
- Sugar: 41g
- Carbohydrates: 54g
- Protein: 2g