Raspberry Cheesecake Cookies

Graham Cookies:

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

Cream Cheese Frosting:

½ cup unsalted butter, softened

8 ounces cream cheese

3 tablespoons Greek yogurt

1 teaspoon vanilla

Pinch of salt

3 cups powdered sugar

Raspberry Drizzle:

⅔ cup raspberry preserves

Make the Cookies:

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and vanilla, mixing well.

Gradually add the flour, graham cracker crumbs, baking powder, salt, and cinnamon, mixing until just combined.

Form the dough into balls slightly larger than golf balls. Flatten each ball to about 1/2-inch thickness on the baking sheet, ensuring they’re spaced out as they will spread slightly.

Bake for 8-10 minutes until set but not overbaked. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Prepare the Frosting:

In the cleaned mixer bowl, combine butter, cream cheese, yogurt, vanilla, and salt. Mix until creamy.

Gradually add powdered sugar, mixing until s

mooth. Transfer the frosting to a piping bag fitted with a round tip.

Decorate the Cookies:

Pipe the frosting onto the cooled cookies in a spiral motion, starting from the center and working outward.

Place raspberry preserves in a small ziplock bag, snip the corner, and drizzle over the frosted cookies.

Serving and Storage:

Store the cookies in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled, allowing the flavors to meld beautifully.

These Raspberry Cheesecake Cookies are a festive and delicious treat, perfect for any dessert table or as a sweet snack to brighten your day!