These soft and chewy Blackberry Cheesecake Cookies are cinnamon sugar cookies topped with a homemade Oregon blackberry purée and a cream cheese frosting swirl. Garnished with crumbled graham crackers and a fresh blackberry, these little treats are truly reminiscent of a classic berry cheesecake.
Recipe created by Sara from Sara Lynn Bakes
1 stick butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon cinnamon
1 (10 oz) bag frozen Oregon blackberries
1 tablespoon flour
2 tablespoons sugar
1 teaspoon lemon juice
6 ounces cream cheese, softened
12 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
Crumbled graham crackers
Blackberries
Step 1
Preheat the oven to 350°F and line a cookie tray with parchment paper.
Step 2
Cream together softened butter and sugar. Add egg and vanilla extract. Stir until just combined.
Step 3
Add in flour, baking soda and cinnamon. Stir until thick dough forms.
Step 4
Divide and shape into 14 slightly-flattened dough balls/thick discs (about 2 measuring tablespoons each). Place on prepared baking sheet, about 3 inches apart.
Step 5
Bake for 9 minutes, then place on wire rack to cool completely.
Step 6
Make Oregon blackberry purée. Add frozen blackberries to medium saucepan along with flour, sugar and lemon juice. Cook on medium, mashing/stirring constantly until the mixture resembles thick jam.
Step 7
Strain this through a fine mesh sieve into a small bowl to remove seeds. Let cool.
Step 8
Make cream cheese frosting. Blend together softened cream cheese, butter, and vanilla extract. Incorporate powdered sugar, one cup at a time – until frosting is smooth.
Step 9
Scoop frosting into piping bag and pipe frosting circles around the circumference of your cooled cookies. Fill the centers with a spoonful of Oregon blackberry purée, and garnish with a blackberry. Enjoy!