Raspberry Cheesecake Cookies

Get prepped

1. Preheat the oven to 350°F and line two large baking sheets with parchment paper or spray with baking spray.

Make the raspberry topping

1. Combine the raspberry jam, water and vanilla extract in a medium sized saucepan.
2. Heat over medium high heat until bubbling.
3. Simmer for 3-5 minutes or until completely liquid and slightly thickened.
4. Remove from heat and allow to cool to room temperature, stirring frequently, before using.

Make the cookie dough

1. In a large mixing bowl, whisk together the sugar cookie mix and 1 cup graham cracker crumbs until combined.
2. Using a hand or stand mixer, beat in the butter, egg and milk until a firm dough forms.

Roll the cookies

1. Scoop out dough with a 1 ½ Tablespoon cookie scoop and roll into a ball.
2. Roll each cookie dough ball in the remaining ½ cup graham cracker crumbs and place on the prepared baking sheet, about 1-2 inches apart.
3. Flatten each ball with the bottom of a clean glass or measuring cup until they are about ½ inch thick, forming a thick disc.

Bake the cookies

1. Bake each sheet of cookies for 10-12 minutes or until golden brown and cracked on top.
2. Allow the cookies to cool for at least 5 minutes before removing from the baking sheet to a cooling rack to cool completely before frosting.

Frosting

1. Beat together the powdered sugar, cream cheese, vanilla extract and salt in a large mixing bowl with a hand or stand mixer until smooth and creamy. It may be thick.
2. Slowly drizzle in the milk, beating the frosting until you reach a firm but pipeable frosting.
3. Pipe on a large amount of frosting on each cookie with a piping bag fitted with a 2A wilton tip or equivalent tip. You can also spread the frosting on with a knife or spoon.
4. Scoop about a teaspoon of the cooled raspberry topping onto each frosted cookie and serve. The topping can also be drizzled if you prefer.