Detailed Directions and Instructions
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Step 2: Mix the Cream Cheese
In a large mixing bowl, combine softened cream cheese, sugar, and vanilla extract. Beat until the mixture is smooth and creamy.
Step 3: Add the Egg
Add the egg to the cream cheese mixture and continue to beat until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, mix together the flour, baking powder, and salt. Whisk until well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the cream cheese mixture. Stir until just combined.
Step 6: Incorporate the Raspberries
Carefully fold in the raspberries, being gentle not to mash them.
Step 7: Scoop the Cookie Dough
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
Step 8: Bake the Cookies
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Step 9: Cool on the Baking Sheet
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Serve and Enjoy
Once cooled, serve your raspberry cheesecake cookies and enjoy this delightful treat!
Notes
Note 1: Storage
Store the cookies in an airtight container at room temperature for up to a week.
Note 2: Raspberry Substitutions
You can substitute fresh raspberries with frozen ones. Just make sure to thaw and drain them before adding to the batter.
Note 3: Cream Cheese Temperature
Ensure that the cream cheese is at room temperature for easier mixing and a smoother texture.
Note 4: Variations
Feel free to add white chocolate chips or a drizzle of chocolate on top for an extra touch!
Note 5: Gluten-Free Option
For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.
