These Cream Cheese Raspberry Cookies are soft, sweet, and packed with fruity flavor! The creamy cheese adds a delightful twist that makes them super tasty.
Every bite is a little burst of berry goodness. I can’t resist sneaking a few while they’re still warm—don’t judge me! 😄
Making these is a breeze! Just mix the dough, add your yummy raspberries, and bake. You’ll have a batch ready to share (or not!) in no time!
Key Ingredients & Substitutions
Butter: Unsalted butter is key here for better control over the salt level. If you’re out, you can use margarine, but the flavor may change slightly.
Cream Cheese: Softened cream cheese gives these cookies that deliciously creamy filling. If you’re looking for a lower-fat option, you can use Neufchâtel cheese instead!
Raspberries: Fresh raspberries provide great flavor and color. If they’re not in season, frozen raspberries are an excellent substitute. Just be sure to thaw and drain them first!
Flour: All-purpose flour works best for texture, but if you need a gluten-free version, a 1:1 gluten-free flour blend should work fine.
How Do I Make the Cream Cheese Filling Perfectly?
The cream cheese filling is what makes these cookies so special. To get it just right, start with softened cream cheese for a smooth texture. Here’s how to prepare it:
- In a medium bowl, mix together 4 oz of softened cream cheese and ½ cup of powdered sugar until it’s nice and creamy with no lumps.
- Add in ½ teaspoon of vanilla extract for a hint of sweetness.
- Make sure the mixture holds its shape when scooped. If it’s too thick, a touch of milk can help loosen it without losing creaminess.
Once ready, make a small indentation in each cookie dough ball before filling it. This ensures even distribution and a tasty surprise in every bite!
Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Filling:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
For the Topping:
- 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes to prepare, and then 12-15 minutes for baking. Make sure to let the cookies cool for a bit afterward, so total time will be around 45 minutes until they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, combine the softened butter and 8 oz cream cheese. Use an electric mixer to beat them together until the mixture is light and fluffy. Then, add in the granulated sugar, and continue mixing until everything is well combined. Next, beat in the egg and vanilla extract until the mixture is smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix!
4. Portion the Cookies:
Using a cookie scoop or a spoon, drop dough balls about 1 to 1 ½ inches in diameter onto the prepared baking sheets, leaving some space between them.
5. Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese with the powdered sugar and vanilla extract until smooth to create the filling.
6. Assemble the Cookies:
Use your thumb or the back of a spoon to make an indentation in the center of each dough ball. Fill each indentation with about a teaspoon of the cream cheese filling. Gently press 2-3 raspberries into the filling on each cookie, making sure they are nestled in nicely.
7. Bake the Cookies:
Place the cookies in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden and the tops look set. Keep an eye on them to avoid overbaking!
8. Cool and Serve:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these deliciously soft and creamy treats with friends or family—if you can resist eating them all yourself!
Happy baking!
Can I Use Different Berries Instead of Raspberries?
Absolutely! You can swap raspberries with blueberries, blackberries, or even chopped strawberries. Just make sure to adjust the quantity based on the size of the berries you choose to use.
How to Store the Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just let them thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze it for up to 3 months. When ready to bake, thaw if frozen, then proceed with shaping and baking as instructed.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This makes it easier to scoop and shape. If it’s still too sticky, you can add a little bit more flour, one tablespoon at a time, until it reaches the desired consistency.
