Raspberry Cheesecake Cookies
Ingredients:
1 cup unsalted butter, softened
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 cup crushed graham cracker crumbs (about 6.5 whole crackers)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese
3 tablespoons Greek yogurt
1 teaspoon vanilla
Pinch of salt
3 cups powdered sugar
Fresh Raspberries
2/3 cup raspberry preserves (for drizzle)
Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a stand mixer, beat softened butter and brown sugar until light and fluffy.
Add eggs and vanilla, mixing until smooth.
Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until fully combined.
Roll the dough into balls slightly larger than golf balls, and flatten them to 1/2 inch thickness on the baking sheet.
Bake for 8-10 minutes until the edges are lightly golden.
Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
To make the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy.
Gradually add powdered sugar and mix until smooth.
Transfer to a piping bag.
Pipe the frosting in a spiral from the center outward on the cooled cookies.
Place fresh raspberries on cookies Soon the raspberry preserves into a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.
Raspberry Cheesecake Cookies
