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Raspberry Cheesecake Cookies - Soft, Tangy, and Bakery-Style

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (113 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tsp fresh lemon zest (optional but recommended)
  • 2 cups (250 g) all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 cup raspberries (fresh or frozen; if frozen, do not thaw)
  • 1/2–3/4 cup white chocolate chips or chopped white chocolate (optional)
  • 2 tbsp coarse sugar or granulated sugar for topping (optional)

Method
 

  1. Prep your equipment: Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C) if baking right away. If you plan to chill the dough longer than 30 minutes, preheating can wait.
  2. Cream the fats: In a large bowl, beat the butter and cream cheese together until smooth and fluffy, about 2 minutes. This creates a creamy base that blends well with the sugar.
  3. Add sugars and flavor: Beat in the granulated sugar and brown sugar until light and slightly fluffy, 1–2 minutes. Mix in the egg, vanilla, and lemon zest until combined. Scrape down the bowl as needed.
  4. Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of leavening and keeps the cookies tender.
  5. Bring the dough together: Add the dry ingredients to the wet mixture and mix on low just until no dry streaks remain. Do not overmix or the cookies may turn tough.
  6. Fold in mix-ins: Gently fold in raspberries and white chocolate chips. If using fresh raspberries, you can break a few slightly for a marbled look, but avoid crushing them completely. If using frozen raspberries, work quickly to prevent streaky color and excess moisture.
  7. Chill: Cover the bowl and chill the dough for at least 30 minutes (up to 24 hours). Chilling helps the cookies bake thicker and keeps the raspberries from bleeding too much.
  8. Portion: Scoop the dough into 2-tablespoon mounds (about 40 g each) and place on prepared baking sheets, spacing them 2 inches apart. For a bakery look, press a few extra raspberry bits or chips on top. Sprinkle with a little coarse sugar if you like a slight crunch.
  9. Bake: Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set and lightly golden, but the centers should still look soft and slightly underdone.
  10. Set and cool: Let the cookies rest on the baking sheet for 5–7 minutes to finish setting, then transfer to a wire rack to cool completely. They firm up as they cool and stay soft in the center.