I know I say this every time but this really is my favorite cookie I have made in this cookie series! If you’ve missed my other new cookie recipes this week, check out these options: gingerbread biscotti, iced oatmeal cookies, drop sugar cookies, buckeye cookies, hot cocoa cookies, and eggnog cookies! This recipe uses the same cookie base as my strawberry shortcake cookies. It’s my classic cookie base with a few extra mix-ins. The cookie base is where all things started with Kroll’s Kookies. So this cookie gets its raspberry name from the homemade raspberry glaze that each cookie is dipped into. After the glaze sets, you’ll dust the tops with powdered sugar for the perfect finishing touch. It’s like a light snow on top of the cookies! Making the glaze is of course an extra step but it makes these cookies really special and delicious. I mean, just look at how pretty they are!
Why You’ll Love These Cookies
They are stuffed with a cheesecake filling so each bite is like a yummy surprise! You can’t resist the gorgeous fresh raspberry glaze. They’re a no-chill cookie! Raspberry cheesecake cookies are festive for the holiday season but make a great year round cookie, too! They are soft with a cake-like texture, mmmm!
Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie! Graham crackers: You’ll be obsessed with the flavor these add to the cookies! It’s like the “crust!” Fresh raspberries: for the glaze, you’ll need fresh raspberries. I did not test this recipe with frozen. White Chocolate Chips: I love using the Ghirardelli white chocolate. The morsels are always velvety smooth! Corn Starch: key ingredient to making thick, big cookies.
