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Raspberry Cheesecake Crinkle Cookies

These Raspberry Cheesecake Crinkle Cookies are soft, creamy, and bursting with fresh raspberry flavor. A perfect sweet-tart treat dusted with powdered sugar for a beautiful crinkle effect!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Cheesecake, Chewy, Crinkle Cookies, Easy, Quick, Raspberry, Soft
Servings: 24 servings

Ingredients

  • 1 cup cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1/2 cup powdered sugar for dusting

Instructions

  • In a large bowl, beat together 1 cup softened cream cheese, 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until smooth and fluffy.
  • Add 1 large egg and 1 teaspoon vanilla extract. Beat until fully incorporated.
  • In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  • Gradually add the dry ingredients into the wet mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
  • Carefully fold in 1 cup fresh raspberries (or thawed frozen raspberries) gently to preserve their texture and color.
  • Cover and refrigerate the dough for at least 1 hour to chill.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  • Portion dough into tablespoon-sized balls. Roll each ball generously in 1/2 cup powdered sugar until fully coated.
  • Place dough balls 2 inches apart on prepared baking sheet. Bake for 12-15 minutes until edges are set but centers remain slightly soft.
  • Allow cookies to cool on baking sheet for 5 minutes, then transfer to a cooling rack before serving.

Equipment

  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Spatula
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack

Notes

  • Ensure cream cheese and butter are softened to room temperature for a smooth batter without lumps.
  • Gently fold in raspberries to prevent dough from turning too wet and maintain crinkle texture.
  • Chill dough for at least an hour to reduce spreading and enhance crinkle cracks.
  • Be generous with powdered sugar coating to maximize the signature crinkle effect.
  • Check cookies starting at 12 minutes to avoid overbaking and keep centers soft.