Soft and chewy graham sugar cookies topped with a deliciously tart and tangy cream cheese frosting and a sweet raspberry drizzle!
As someone who’s infatuated with ANYthing sweet, I’m always ridiculously giddy whenever a new bakery or dessert shop opens up near me. To me, there could NEVER be enough dessert places to indulge in. So when a fun new cookie shop opened up in my area, I knew I had to try them ASAP. The place I’m talking about is called Crumbl Cookies. If you’re not familiar with this place, they’re a gourmet cookie and takeout company that serves up an almost endless assortment of freshly-made cookies. Not only are their cookie flavors unique and incredibly delicious, but they’re large and IN CHARGE. Basically, I’m obsessed with them.
Now, if you don’t have a Crumbl cookie shop nearby, don’t worry! It’s still TOTALLY possible to experience the same dreamy cookie experience at home AND you’ll also save some money at the same time! Score!
So without further ado, I give you The Raspberry Cheesecake Cookie!
This Crumbl copycat has all of the delicious elements of a rich slice of raspberry cheesecake–a graham cracker-infused cookie base, tangy cream cheese frosting, and a sweet raspberry drizzle.
The cookie itself is soft, chewy, and loaded with graham cracker flavor. Aside from the graham crackers, the ingredients are pretty typical of a standard cookie dough–cream the butter and sugar, add the eggs and vanilla and then mix in the dry ingredients.
When it comes to the graham cracker crumbs, make sure that you crush them up super duper finely, so that the crumbs are able to melt into the dough as they bake. You don’t want large chunks of graham crackers peeking out. To crush the graham crackers, you can either seal them in a plastic bag and “bulldoze” them with a rolling pin, or pulverize them in a food processor.
I should also mention that I used cinnamon graham crackers instead of the plain honey kind. Usually when I’m making graham cracker crusts I like to add a little bit of cinnamon to enhance the flavor, so I figured cinnamon grahams would work just as well. If you don’t have cinnamon graham crackers, just add 1 teaspoon of cinnamon!
The nice thing about this dough is that it doesn’t require any chilling. In fact, it spreads VERY little in the oven. My first batch ended up looking like short, stubby hockey pucks…oops. You literally have to flatten them out to the thickness that you want. You can either press your dough balls down with the bottom of a glass, or you can just use the palms of your hands like I did.
Once baked and cooled, it’s time to move onto the cream cheese frosting! Cream cheese, butter, powdered sugar, and vanilla are pretty standard for cream cheese frosting recipes, however, I like to add a little extra tang to my frosting with some greek yogurt. Not only does it add more richness and flavor, but greek yogurt is super healthy, so you don’t have to feel AS bad while you’re licking the mixing bowl clean. Just forget the fact that there’s only 3 Tablespoons of greek yogurt in the entire bowl of frosting…
To match Crumbl’s signature cookie look, I transferred the frosting to a piping bag fitted with a Wilton #12 tip. Then, starting from the center and working my way out, I swirled the frosting until most of the cookie was covered.
The raspberry drizzle can be done with any kind of raspberry preserves–homemade or store-bought. Just put the preserves in a small ziplock bag, cut the tip of one corner off, and drizzle away! Make sure the hole is large enough so that the raspberry seeds don’t get stuck as you drizzle.
I served these Raspberry Cheesecake Cookies at a Mother’s Day gathering last weekend. Needless to say, everyone LOVED them and I left with an empty platter. All I can say is THANK GOD I saved a couple of these bad boys for myself…
Raspberry Cheesecake Cookies
Ingredients
Graham Cookies:
- 1 cup unsalted butter softened to room temp.
- 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
Instructions
Make the Cookies:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, fitted with paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs and vanilla, and continue mixing until smooth, scraping down the sides of the bowl as necessary. Add the flour, graham cracker crumbs, baking powder, salt, and cinnamon, and mix on medium-low speed until just combined. If dough still looks crumbly, use your hands to squish the dough together.
- Roll dough into balls that are a little larger than golf balls. Repeat process with more dough until you have 6 balls spaced at least 2 inches apart on the baking sheet. Using the bottom of a glass (or palm of your hand), flatten each dough ball to about 1/2″ thickness. It’s okay if the cookies form a rim on the edges.
- Bake cookies for 8-10 minutes. Try not to overbake or you’ll end up with hard, crispy cookies. Remove from the oven and allow to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Make the Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, cream cheese, yogurt, vanilla, and salt together until creamy. Gradually add powdered sugar, a cup at a time, until all of the sugar has been added and frosting is smooth. Transfer frosting to a piping bag fitted with a round tip.
To Decorate Cookies:
- Put raspberry preserves into a small ziplock bag. Cut the tip off of one corner.
- Pipe frosting onto cooled cookies by using a spiraling motion, starting from the center and working your way out. Using a zigzag motion, drizzle the raspberry jam on top of the frosting.*
- Store cookies in an airtight container in the refrigerator for up to 5 days.