Copycat Crumbl Raspberry Cheesecake Cookies
These Copycat Crumbl Raspberry Cheesecake Cookies are inspired by the famous Crumbl Cookie recipe everyone swoons over, but you can make them right at home for cheap!
Servings: 25 cookies
Calories: 294kcal
Equipment
- electric hand mixer
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
- Make your raspberry sauce first by combining the seedless raspberry jam, water, and almond extract in a medium saucepan. Heat over medium high heat until bubbling.
- Simmer for 3-5 minutes or until completely liquid and slightly thickened. Remove from heat and allow to cool to room temperature, stirring frequently, before using.
- To make the cookies, heat oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper or spray with baking spray. In a large bowl, whisk together the sugar cookie mix and 1 cup of graham cracker crumbs until combined.
- Using a hand mixer or the paddle attachment on the bowl of a stand mixer, beat in the softened butter, egg, and milk until a firm dough forms.
- Scoop out dough with a 1 1/2 tablespoon cookie scoop and roll into cookie dough balls. Roll each ball in the remaining 1/2 cup of graham cracker crumbs and place on the prepared baking sheet about 1-2 inches apart.
- Flatten each ball with the bottom of a clean glass or measuring cup until about 1/2 inch thick, forming a thick disc.
- Bake each sheet of cookies for 10-12 minutes or until golden brown and cracked on top. Allow the cookies to cool for at least 5 minutes before removing from the baking sheet to a cooling rack to cool completely.
- When the cookies have fully cooled, make the frosting by beating together the powdered sugar, cream cheese, almond extract, and salt in a large bowl with a hand mixer or stand mixer until smooth and creamy.
- Slowly drizzle in the milk while beating the frosting until you reach a firm but pipeable consistency.
- Pipe a generous amount of frosting onto each cookie using a piping bag fitted with a Wilton 2A tip or spread on with a spoon.
- Drizzle or scoop the cooled raspberry sauce onto each frosted cookie and serve.
Nutrition
Calories: 294kcal | Carbohydrates: 54g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 213mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 41g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.4mg