Raspberry Cheesecake Cookies Recipe

Preheat the oven to 350°F (175°C)

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Step 2:

In a stand mixer, beat softened

In a stand mixer, beat softened butter and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth. Step 3:Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until combined.

Roll the dough into balls slightly

Roll the dough into balls slightly larger than golf balls and flatten to 1/2 inch thickness on the baking sheet. Step 4:

Bake for 8-10 minutes, or until

Bake for 8-10 minutes, or until the edges are golden. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely. Step 5:For the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy. Gradually add powdered sugar and beat until smooth.

Transfer to a piping bag

Step 6:Once the cookies are cooled, pipe the frosting in a spiral from the center outward. Place raspberry preserves in a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern. Recipe you May like: Bacon Smash Burger Recipe

Raspberry Cheesecake Cookies

How to make it