The excitement is building as we prepare to celebrate Sky’s 4th birthday! Before we get lost amidst all the festivities and joy, however, I am thrilled to be sharing with all of you how I make my Raspberry Cheesecake Cookies. These cookies are one of the final desserts I will be making for Sky’s glamour party and they are kind-of-a-big-deal! They feature a delightful blend of graham cracker goodness, creamy cream cheese frosting, and a tantalizing raspberry drizzle, and they are sure to steal the show at Sky’s birthday bash!
To make the graham cracker cookies, you are going to need flour, graham crackers, baking soda, baking powder, Himalayan pink salt, salted butter, sugar, dark brown sugar, eggs, and vanilla extract.
To make the cream cheese frosting, you will need salted butter, cream cheese, confectioners’ sugar, and vanilla extract. You will also need raspberry jam to drizzle over the top of your frosting to finish off your cookies.
To get started, preheat your oven to 350˚F, and prepare two cookie sheets by lining them with ungreased silpats; set aside.
Then, move on to making your graham cracker cookies. In a large bowl, add in your flour, 4 cups of graham cracker crumbs, baking soda, baking powder, and Himalayan pink salt, whisk to combine thoroughly and set aside. In another large bowl, using an electric hand mixer, beat together your butter, granulated sugar, and dark brown sugar until creamy. Add in your eggs and vanilla extract and beat until they are completely combined. Scrape down the sides and bottom of your bowl. Then, slowly mix in your dry ingredients and blend until fully incorporated.
Spread 1 1/3 cups of your graham cracker crumbs into a shallow dish or plate, and set it aside. Using a large cookie scoop, empty a generous amount of your cookie dough into your hands and roll it into large balls. Roll each of your cookie dough balls into crushed graham crackers to coat them completely. Then roll your dough balls one more time to make sure they maintain their round shape. Place 6-8 cookie dough balls 2 inches apart on your prepared cookie sheets. With the palm of your hand, gently flatten each cookie dough ball to about a ¾ inch thickness. Bake your cookies for 10 to 13 minutes or until they are golden brown. Cool them on your cookie sheets for 10 minutes before you remove them to wire racks to cool them completely.
While your cookies cool, make your Cream Cheese Frosting. Add your butter to a large bowl. Using an electric hand mixer, beat your butter until it’s just creamy. Add your cream cheese and beat it until it’s just combined. It is important to note that you should only beat your cream cheese until it is just combined with your butter. Beating it too long will cause your frosting to become too soft and therefore it will melt off your cake when you try to frost it (adding extra confectioners’ sugar after your cream cheese is too soft will only make your frosting softer). Mix in your vanilla, then add in your confectioners’ sugar. Beat on high until your confectioners’ sugar is fully combined. DO NOT OVERMIX.
Now for the FUN PART! To assemble your Raspberry Cheesecake Cookies, fill a large piping bag, fitted with an Ateco 806 tip, with your Cream Cheese Frosting and set it aside. Then, fill a small squeeze bottle with your raspberry jam and microwave it on high for 40 seconds to liquify it. Set it aside. Holding your piping bag, position the tip over the center of each of your cookies and swirl your frosting around in a tight spiral covering the entire surface of each of your cookies. Top each cookie with a drizzle of your raspberry jam.
Store your cookies in an airtight container or on a flat sheet pan covered tightly in plastic wrap for up to 5 days. Serve them chilled or at room temperature.
Indulging in delicious treats is one of life’s simplest pleasures, and if you’re a fan of the decadent flavor of raspberry cheesecake, but prefer to enjoy it in a delicious, personalized version, then this is the recipe for you! Whether you’re sharing them with loved ones or enjoying them all on your own, these Raspberry Cheesecake Cookies are sure to impress and satisfy any dessert lover’s cravings!
Raspberry Cheesecake Cookies
36
servings40
minutes13
minutes468
kcalMy Raspberry Cheesecake Cookies are kind-of-a-big-deal, featuring a delightfully thick, soft, and chewy graham cracker cookie, topped with a smooth cream cheese frosting, and finished off with a tantalizing raspberry drizzle! Whether you’re sharing them with loved ones or enjoying them all on your own, these cookies are sure to impress and satisfy any dessert lover’s cravings!
Ingredients
GRAHAM CRACKER COOKIES
5 1/3 cups flour
4 cups graham crackers finely crushed, about 28 sheets
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon Himalayan pink salt
2 cups salted butter, softened
1 1/3 cup sugar
1 cup dark brown sugar
4 eggs
1 Tablespoon and 1 teaspoon vanilla extract
1 1/3 cups graham crackers finely crushed, about 10 sheets
CREAM CHEESE FROSTING
¾ cup salted butter, room temperature
3 (8 ounce) packages cream cheese, chilled *
4 ½ cups confectioners’ sugar
1 ½ teaspoons vanilla extract
1 (18 ounce) jar Raspberry jam, for drizzling
Method
- Preheat oven to 350˚F. Prepare two cookie sheets by lining them with ungreased silpats; set aside.
- Graham Cracker Cookies: In a large bowl, add flour, 4 cups graham cracker crumbs, baking soda, baking powder, and Himalayan pink salt; whisk to combine thoroughly and set aside. In another large bowl, using an electric hand mixer, beat together butter, sugar, and dark brown sugar until creamy. Add eggs and vanilla extract and beat until completely combined. Scrape down sides and bottom of bowl. Slowly mix in dry ingredients and blend until fully incorporated.
- Spread 1 1/3 cups graham cracker crumbs into shallow dish or plate; set aside. Using large cookie scoop, empty generous amount of cookie dough into hands and roll into large balls. Roll each cookie dough ball into crushed graham crackers to coat completely. Roll each again to make sure they maintain a round shape. Place 6-8 cookie dough balls 2 inches apart on prepared cookie sheets. With the palm of hand, gently flatten each cookie dough ball to about a ¾ inch thickness. Bake for 10 to 13 minutes or until golden brown. Cool on cookie sheets for 10 minutes; remove to wire racks to cool completely.
- Cream Cheese Frosting: Add butter to a large bowl. Using an electric hand mixer, beat the butter until just creamy. Add cream cheese and beat until just combined. NOTE: It is important to beat the cream cheese only until it is just combined with the butter. Beating too long will cause the frosting to become too soft and therefore it will melt off your cake when you try to frost it (adding extra confectioners’ sugar after the cream cheese is too soft will only make the frosting softer). Mix in the vanilla, then add the confectioners’ sugar. Beat on high until the confectioners’ sugar is fully combined. DO NOT OVERMIX.
- To Assemble Cookies: Fill large piping bag, fitted with an Ateco 806 tip, with Cream Cheese Frosting; set aside. Fill small squeeze bottle with raspberry jam and microwave on high for 40 seconds to liquify; set aside. Position tip of piping bag over center of each cookie and swirl frosting around in tight spiral covering entire surface. Top each cookie with a drizzle of raspberry jam.
- Store cookies in an airtight container or on a flat sheet pan covered tightly in plastic wrap for up to 5 days. Serve chilled or at room temperature.
