These Cream Cheese Raspberry Cookies are soft, sweet, and bursting with fruity flavor. The cream cheese makes them extra rich and tasty, while the raspberries add a lovely zing!
I love how these cookies look so pretty with a pop of red. Plus, they’re super easy to share—if you can resist eating them all yourself first! 😄
They’re perfect for bringing to parties or enjoying with a cup of tea. I always make a double batch—trust me, they disappear fast!
Key Ingredients & Substitutions
Unsalted Butter: This is key for creating tender cookies. If you need a dairy-free option, use coconut oil or a plant-based butter alternative; just make sure it’s soft for easy mixing.
Cream Cheese: Original cream cheese gives these cookies their rich texture. If you prefer a lighter version, try using Neufchâtel cheese, which has less fat but similar flavor.
Granulated Sugar: I stick with granulated for sweetness, but you can substitute with brown sugar for a hint of molasses flavor, which makes cookies a bit chewier.
Fresh Raspberries: Raspberries add a vibrant taste, but if they’re not in season, feel free to use frozen raspberries—just make sure to thaw and drain them well to avoid soggy cookies.
How Do I Get the Cream Cheese Filling Just Right?
The cream cheese filling is a delightful surprise in these cookies, so it’s important to prepare it properly. Here’s how to make it smooth and creamy:
- Start with softened cream cheese, as cold cheese won’t mix well.
- Beat it with a hand mixer or stand mixer on low speed until it’s smooth.
- Add powdered sugar gradually to avoid clumps, and then mix in the vanilla extract.
Mix until everything is well combined, and you achieve a creamy consistency. This filling adds a nice tang that pairs beautifully with the sweet cookie base.
Delicious Cream Cheese Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- ¾ cup (170g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Topping:
- 8 oz (225g) fresh raspberries (or frozen, thawed and drained)
- 4 oz (115g) cream cheese, softened (for filling)
- ¼ cup (30g) powdered sugar (for filling)
- ½ teaspoon vanilla extract (for filling)
How Much Time Will You Need?
This cookie recipe will take you about 15 minutes to prepare and around 12-15 minutes to bake. You’ll want to let the cookies cool for about 5 minutes before transferring them to a wire rack. In total, set aside about 40 minutes to make these delicious treats!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C). Get your baking sheets ready by lining them with parchment paper or silicone baking mats. This helps the cookies not stick!
2. Make the Cookie Mixture:
In a large bowl, beat together the softened butter and 4 oz of cream cheese until the mix is nice and smooth. This is going to make your cookies rich and creamy!
3. Sweeten it Up:
Add in the granulated sugar and beat everything together until light and fluffy. This is where you get that lovely sweet texture.
4. Add the Wet Ingredients:
Now, mix in the egg and the teaspoon of vanilla extract. Make sure everything is fully combined for the best flavor.
5. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will help your cookies rise perfectly!
6. Mix it Together:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix; we want fluffy cookies!
7. Prepare the Cream Cheese Filling:
In another small bowl, beat together the 4 oz of cream cheese with the powdered sugar and additional vanilla extract until the filling is smooth and creamy.
8. Shape the Cookies:
Scoop dough into tablespoon-sized balls and space them about 2 inches apart on the baking sheets. This will give them room to spread while baking.
9. Add the Raspberries:
Gently press two or three raspberries into the center of each dough ball. Don’t be shy; they add a beautiful burst of flavor!
10. Add the Cream Cheese Topping:
Carefully place about a teaspoon of the cream cheese filling on top of the raspberries. This will create a lovely creamy layer!
11. Bake the Cookies:
Pop the cookies into the oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set in the middle.
12. Cool the Cookies:
Once they’re done baking, remove your delicious cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up a bit.
13. Transfer and Serve:
After 5 minutes, transfer the cookies to a wire rack to cool completely. Now, you’re ready to enjoy these delightful Cream Cheese Raspberry Cookies!
Enjoy every bite, and don’t forget to share (if you can)! 😊
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just be sure to thaw and drain them well before using to prevent excess moisture in the cookies. Gently pressing them into the dough will work perfectly!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just make sure they’re completely cooled before wrapping them tightly and placing them in the freezer.
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can substitute Neufchâtel cheese for cream cheese. It has lower fat but maintains a similar taste. You could also try a dairy-free cream cheese if you’re avoiding dairy altogether!
What Can I Use If I Don’t Have All-Purpose Flour?
You can substitute with a 1:1 gluten-free flour blend if you need a gluten-free option. Alternatively, if you have cake flour, you can use that, but reduce the quantity to about 1 ¾ cups because cake flour is lighter than all-purpose flour.
