Raspberry Cheesecake Cookies

Thick, soft raspberry sugar cookies are stuffed with a creamy raspberry cheesecake filling and drizzled with white chocolate. These cookies are absolutely packed with flavor and can be made ahead & frozen until ready to bake!

Course Dessert

Cuisine Dessert

Keyword Cheesecake Cookies, Raspberry Cookies, Cookie Recipes, Christmas Cookies

Prep Time 45

Cook Time 12

Servings cookies

Calories 401kcal

Author Stephanie Simmons

Ingredients

For the Cookies

1 cup salted butter, softened at room temperature 16 tbsp or 226 grams
1 cup granulated sugar
1/2 cup brown sugar, packed
1 and 1/2 tsp vanilla extract
2 large eggs
1 tsp lemon zest
3 tbsp lemon juice 40 grams
2 and 3/4 cup + 2 tbsp all-purpose flour, spooned & leveled 388 grams
1 tsp baking soda
1/4 tsp salt
3/4 cup freeze dried raspberries, crushed to a powder measure the whole raspberries, not the powder
1/2 cup freeze dried raspberries, in pieces

For the Cheesecake Filling

4 ounces cream cheese
3 tbsp powdered sugar
1/4 tsp vanilla extract
1 and 1/2 tbsp raspberry preserves

For Finishing

granulated sugar, for rolling the dough balls
3 ounces white chocolate, melted, for drizzling

Instructions

Prep: Measure your freeze dried raspberries whole, before pulsing them. Pulse your freeze dried raspberries in the food processor until you have a fine powder. Set aside.
Make the Cookie Dough: In a large bowl, cream the softened butter with an electric mixer on high speed. Add the sugars to the butter mixture and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs and mix until just combined. Add the lemon juice and zest, and mix until just incorporated. Add the dry ingredients, including the freeze dried raspberry powder, and mix until a dough forms. Fold in the freeze dried raspberry pieces last.
Chill the Dough: Scoop dough into balls 70 grams in size with a medium cookie scoop, and place in an airtight container to chill for at least 2 hours, or up to 24 hours.
Tip: Dough is easier to scoop if you chill it 20-30 minutes first.
Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract. Add the raspberry preserves last. Scoop dollops about 2 tsp in size onto a wax-paper lined cookie sheet or plate. Freeze for 40 minutes, or until frozen solid.
Assemble & Bake Cookies: Preheat your oven to 350° F. Line a few baking sheets with parchment paper or silicone baking mats.
Flatten a cookie dough ball with your palm, and place a frozen cheesecake dollop in the center. Enclose the dough around it, sealing it completely, and roll in granulated sugar. Repeat with all the dough. Once you've done this, the dough balls need to stay in the freezer so the filling doesn't thaw.
Place 6 cookies on each of your prepared baking sheets, and bake for 12 to 13 minutes. The tops of the cookies will look a tad underdone and the edges will appear just set. Let cookies cool on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
Serve & Store: Drizzle cookies with white chocolate, if desired, and add a finishing sprinkle of freeze dried raspberries. Enjoy! Store cookies in an airtight container in the fridge for 6-10 days.
Glaze: You can make a tangy lemon glaze to top these cookies in place of the white chocolate. Add 1/2 cup + 2 tbsp powdered sugar to a small bowl with a little bit of lemon juice, milk, a splash of vanilla, and 1 tbsp of raspberry preserves or freeze dried raspberries. Adjust until you have desired taste and consistency. Drizzle over the cookies.

Nutrition