Description
These Crumbl Raspberry Cheesecake Cookies are a delightful treat featuring creamy cheesecake icing and a touch of raspberry jam. Perfect for anyone seeking a flavorful homemade dessert without the fuss!
Ingredients
Scale
- 1/2 cup butter softened, salted or unsalted
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 1/3 cup ap flour
- 1 cup graham crackers finely crushed, about 7 sheets
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup graham crackers finely crushed, about 2 sheets
- 4 oz cream cheese softened
- 4 tbsp butter softened, salted or unsalted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- raspberry jam for drizzling
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until they are well combined. Mix in the egg and vanilla extract until smooth.
- In a separate bowl, combine the flour, crushed graham crackers, salt, baking soda, and baking powder. Mix this into the wet ingredients until just combined.
- Using a 1/4 cup cookie scoop, portion out 8 cookie dough balls. Roll each ball in your hands and then in the additional crushed graham crackers.
- Place the dough balls on the prepared baking sheet and slightly flatten them to about 3/4 inch thick. Bake for 9-10 minutes, allowing them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container to keep them fresh for up to a week.
Optional: Add more raspberry jam on top after baking for extra flavor.
Experiment with using different flavor extracts for the icing.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg