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To make Lemon Raspberry Cheesecake Cookies, you need: - 1 cup unsalted butter, softened - 1 cup cream cheese, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - Zest of 1 lemon - 2 tablespoons lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) These ingredients create a tasty base for your cookies. The butter and cream cheese give them a rich and creamy texture. The zest and juice from the lemon add a bright, fresh flavor. You can also use: - 1/2 cup white chocolate chips These chips add a sweet twist to your cookies. They melt slightly during baking, giving a delightful creaminess. If you need to swap some ingredients, here are some ideas: - Use coconut oil instead of unsalted butter for a dairy-free option. - Replace cream cheese with a dairy-free cream cheese for a vegan choice. - For a gluten-free version, try almond flour or gluten-free flour mix. These substitutions keep the cookies delicious while fitting your needs. Enjoy your baking adventure! {{ingredient_image_1}} First, gather all your ingredients. You will need 1 cup of unsalted butter and 1 cup of cream cheese. Make sure both are softened. Next, get 1 cup of granulated sugar and 1 large egg. Don’t forget 2 teaspoons of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice. You also need 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Finally, have 1 cup of fresh raspberries or frozen ones that are thawed and drained. Optional white chocolate chips can add extra sweetness. Now, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, beat the softened butter and cream cheese together until smooth. This should take about 1-2 minutes. Gradually add the granulated sugar while you mix. Keep beating until the mixture is fluffy. Next, mix in the egg, vanilla extract, lemon zest, and lemon juice. Make sure everything blends well. In another bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients. Stir until just combined. Be careful not to overmix! Gently fold in the raspberries and white chocolate chips. Using a tablespoon, scoop out the dough. Place each scoop onto your prepared baking sheets. Make sure to space them about 2 inches apart. Now, it’s time to bake! Put the sheets in the preheated oven for 12-15 minutes. Watch for the edges to turn golden and the centers to look set. Once they are ready, remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. If you want to store the cookies, place them in an airtight container. They will stay fresh for about a week at room temperature. For longer storage, you can freeze them. Just make sure to wrap them well! Enjoy your baking! To bake the best lemon raspberry cheesecake cookies, follow these easy tips: - Softened Ingredients: Make sure your butter and cream cheese are softened. This helps them mix well. - Don’t Overmix: Gently fold in raspberries and chocolate chips. Overmixing can break the raspberries. - Use a Cookie Scoop: This keeps cookies uniform in size. They will bake evenly. - Check the Oven: Every oven is different. Start checking cookies at 12 minutes. Look for golden edges. Serve your cookies in a fun and bright way. Here are some ideas: - Platter Presentation: Arrange cookies on a pretty platter. - Garnish: Dust cookies with powdered sugar. Add fresh raspberries and lemon wedges. - Pairing: Serve with tea or lemonade. The flavors will match nicely. You can change these cookies up for new tastes. Try these variations: - Add Nuts: Chopped almonds or pecans add a nice crunch. - Use Other Berries: Swap raspberries for blueberries or strawberries. - Add Spices: A pinch of cinnamon or nutmeg can add warmth. - Chocolate Swirls: Melt some chocolate and swirl it into the dough before baking. Pro Tips Chill the Dough: For best results, chill the cookie dough for at least 30 minutes before baking. This helps the cookies maintain their shape and results in a chewier texture. Fresh vs. Frozen Raspberries: If using frozen raspberries, make sure to thaw and drain them well to avoid excess moisture in the cookie dough, which can lead to soggy cookies. White Chocolate Pairing: Consider using flavored white chocolate chips, such as raspberry or lemon, to enhance the flavor profile of your cookies even further. Storage Tips: Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months for a sweet treat later! {{image_2}} You can mix and match flavors to create fun twists. Try adding blueberries or strawberries for a fruity kick. If you love chocolate, swap in dark chocolate chips instead of white ones. You can also use lemon extract for a stronger lemon taste. This way, you can enjoy a new cookie every time. To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes to thicken. Use vegan cream cheese and dairy-free butter. For gluten-free options, use a 1:1 gluten-free flour blend. These swaps keep the flavor while meeting dietary needs. Change the flavors with the seasons for fun treats. In spring, add fresh mint or lavender for a floral note. In fall, mix in pumpkin spice for a cozy flavor. You can even sprinkle in some cinnamon for a warm touch. These seasonal twists make your cookies exciting all year round! To keep your Lemon Raspberry Cheesecake Cookies fresh, store them in an airtight container. This helps maintain their soft texture and flavor. You can layer the cookies with parchment paper to prevent sticking. If you store them at room temperature, they last about five days. For longer storage, consider the fridge. Freezing these cookies is easy. Let them cool completely first. Place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. Make sure to remove as much air as possible. These cookies can last up to three months in the freezer. When you want to eat them, thaw overnight in the fridge or at room temperature. Lemon Raspberry Cheesecake Cookies are best within five days at room temperature. If they look dry or hard, they may be stale. Mold or an off smell are clear signs of spoilage. Always check for these signs before enjoying your cookies. These cookies stand out because they mix rich cream cheese with zesty lemon and fresh raspberries. The creamy texture balances the fruity flavors. Each bite offers a delightful blend of sweet and tart. The addition of white chocolate chips adds a touch of luxury. This mix of flavors and textures makes them special. Yes, you can make these cookies ahead of time. Prepare the dough and scoop it onto baking sheets. Cover the sheets with plastic wrap and chill them in the fridge for up to 24 hours. You can also freeze the dough for longer storage. Just thaw it in the fridge before baking. The cookies are done when the edges turn a light golden color. The centers should look set but still soft. You can gently touch the top; if it springs back, they are ready. Avoid overbaking, as this can dry them out. If you need a substitute for cream cheese, use mascarpone or Greek yogurt. Both options provide a creamy texture. However, they will change the flavor slightly. You can also use a vegan cream cheese for a dairy-free option. Absolutely! These cookies make a lovely gift. They look pretty on a plate and taste amazing. Package them in a nice box or jar. Add a ribbon for a personal touch. Friends and family will love receiving these tasty treats. In this post, we covered the key ingredients for Lemon Raspberry Cheesecake Cookies, including essential and optional ones. I shared step-by-step baking instructions and tips for perfect cookies every time. We explored variations, vegan options, and how to store your treats. These cookies are a tasty treat for any occasion. Enjoy baking and sharing these unique flavors!

Lemon Raspberry Cheesecake Cookies

Delicious cookies combining the flavors of lemon and raspberry with a creamy cheesecake texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 zest of lemon
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • 1/2 cup white chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
  • Gradually add in the granulated sugar while continuing to beat until the mixture is fluffy.
  • Mix in the egg, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the fresh raspberries and white chocolate chips, if using, being careful not to overmix.
  • Using a tablespoon, scoop out dough and place it onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers look set.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a pretty platter, dusted lightly with powdered sugar and garnished with a few fresh raspberries and lemon wedges for a bright touch.
Keyword cheesecake, cookies, lemon, raspberry