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Copycat Crumbl Raspberry Cheesecake Cookies Recipe

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These Copycat Crumbl Raspberry Cheesecake Cookies combine sweet sugar cookies rolled in graham cracker crumbs, topped with a creamy almond-infused cheesecake frosting and finished with a luscious, homemade raspberry sauce. Perfectly soft, mildly tangy, and bursting with raspberry flavor, these cookies make a delightful treat for any occasion.

Ingredients

Raspberry Sauce

  • 1 cup seedless raspberry jam
  • ¼ cup water
  • 1 teaspoon almond extract

Cookies

  • 17.5 ounce bag sugar cookie mix
  • 1 ½ cup finely graham cracker crumbs (divided)
  • 10 Tablespoons salted butter (softened)
  • 1 large egg
  • 2 Tablespoons milk

Frosting

  • 5 cups powdered sugar
  • 8 ounce package cream cheese (softened)
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 1 Tablespoon milk

Instructions

  1. Make Raspberry Sauce: In a medium saucepan, combine the seedless raspberry jam, water, and almond extract. Heat over medium-high heat until the mixture bubbles.
  2. Simmer Sauce: Reduce heat and simmer for 3-5 minutes until the sauce is completely liquid and slightly thickened. Remove from heat and stir frequently to cool it to room temperature.
  3. Prepare Oven and Baking Sheets: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or spray with baking spray to prevent sticking.
  4. Mix Cookie Dry Ingredients: In a large bowl, whisk together the sugar cookie mix and 1 cup of finely crushed graham cracker crumbs until well combined.
  5. Combine Wet and Dry for Dough: Using a hand mixer or stand mixer with paddle attachment, beat softened butter, egg, and milk into the dry mix until a firm dough forms.
  6. Shape Cookies: Using a 1 ½ tablespoon cookie scoop, portion dough into balls. Roll each ball in the remaining ½ cup graham cracker crumbs and place on prepared baking sheets spaced 1-2 inches apart.
  7. Flatten Dough Balls: Press each dough ball flat with the bottom of a clean glass or measuring cup to about ½ inch thickness, creating thick discoid cookies.
  8. Bake Cookies: Bake each sheet for 10-12 minutes or until cookies are golden brown and cracked on top. Let cool on baking sheets for at least 5 minutes, then transfer to cooling racks to cool completely.
  9. Prepare Frosting: Once cookies are fully cooled, beat together powdered sugar, cream cheese, almond extract, and salt in a large bowl until smooth and creamy.
  10. Adjust Frosting Consistency: Slowly add milk while continuing to beat until frosting is firm yet pipeable.
  11. Frost Cookies: Pipe a generous amount of frosting onto each cookie using a piping bag fitted with a Wilton 2A tip, or spread with a spoon evenly.
  12. Add Raspberry Sauce: Drizzle or spoon the cooled raspberry sauce atop the frosted cookies just before serving for a burst of tangy flavor.

Notes

  • You can substitute almond extract with vanilla extract if preferred for a milder flavor.
  • Make sure the cream cheese and butter are softened to avoid lumps in the frosting and dough.
  • For extra crunch, use finely crushed graham crackers and ensure crumbs are uniform.
  • Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
  • If you want a thicker raspberry sauce, continue simmering it until desired consistency is reached but watch closely to avoid burning.

Find it online: https://dishcooks.com/copycat-crumbl-raspberry-cheesecake-cookies-recipe/