If you love raspberry cheesecake, you will absolutely die having one of these Raspberry Cheesecake Sugar Cookie Cutouts! I sure did!!! Wow, these were so good, and frankly it was a fluke how I came up with these. I needed a dessert on the fly for my Valentine’s dinner I was having at home for my sweetheart, but I needed everything to come together FAST! We both just had a long day at work, and it had already been a long couple weeks, so we were tired. There was no way we were going to fight the crowds to enjoy a romantic dinner, and I LOVE pulling out the “fancy” linens and tablewares. I had a few heart cut-out sugar cookies from the Valentine’s cookies I made left over, but not frosted–BTW these are THE BEST sugar cookies you will ever have…no sweet cardboard here! I had leftover raspberry filling and my Perfect Ration Dreamy Cream Cheese Frosting from a Dark Chocolate Ganache and Raspberry Valentine’s cake I made,  and it hit me! Decorate them just like the other cookies I did but with what I have one hand, and use the gold and white sprinkles with the red sanding sugar and red heart sprinkles I had. Voila! What They looked stunning!

 

So with that, the Citrus Spinach Salad and Citrus Vinaigrette with all the salad toppings minus the Lime Grilled Chicken , and the Chicken Marsala with my fresh Silky Smooth Spinach Pasta, we were just about set! I just had my husband grab a dollar loaf of french bread on the way home. In almost an instant, we had fabulous Valentine’s dinner at home! Then I remembered I had leftover butter balls I made for an event, the stuff for my alcohol-free Sparkling White Grape Juice, left over strawberry filling I blended up to make Sour Non-Alchoholic Strawberry Daiquiris, lemons to slice for the water goblets, and boom, our dinner was just elevated to a 5-Star dining event without the high price and reservations, but full of fresh ingredients and the most flavorful meal we’ve had on a Valentine’s to date. Man, I have my work cut out for me to top this next year!

What I wasn’t expecting, was how freaking good those cookies I threw together were! Oh wow! I was in Raspberry Cheesecake Nirvana and I was eating a cookie!!! You don’t even know the pure blissful food-gasmic noises I was making eating that cookie. I wanted to eat my husband’s, but it look all my love and restraint I could muster to NOT eat his too! AND he is a slow, I mean S-L-O-W eater! Dang that was torture. The only solace I had was that I had enough cookies, filling, and frosting to have another tomorrow night along with our leftover from this dinner. Did I mention how much I LOVE leftover? I mean all the flavor, if not more, without the cooking and minimal cleanup!!! Win win win!!!

This was the Dark Chocolate Ganache Raspberry cake I made for a husband surprising his wife with on Valentine’s. It was so beautiful and the fresh raspberry filling I used in the dark chocolate cake layers, as well as to decorate and flavor the outside was A-M-A-Z-I-N-G! Decadent, rich, with the tang of cream cheese frosting, and the bright fresh sweet and sour of the raspberry was the perfect romantic combination to heighten all your senses. P.S. Did you know that besides sex, while eating we use all of our senses? How sensuous is that! No wonder food goes hand in hand with Valentine’s Day and any romantic date!

I had to show you the cookies I had all the leftover cutouts from, and my inspiration to decorate my Raspberry Cheesecake cookies. These are still my favorite, but you have to understand, I have a dickens of a time picking absolute favorites; to me everything depends on nuances and differences. These cookies for example, I couldn’t say which I my absolute favorite because they are both so dang good–one just happens to be more of a buttercream frosting, I call Cooked Frosting, and the other creamcheese, using my Perfect Ratio Dreamy Cream Cheese Frosting, both using different berries that are both so ridiculously good. So don’t ask me for all time favorites, unless you want a complete list with differing qualifications and my own custom sub-categories! Haha! Yes, I am THAT complicated when it comes too what I consider to be “favorites” and I have a ton of them!

Raspberry Cheesecake Sugar Cookie Cutouts

Have you ever thought what a Raspberry Cheesecake would taste like in a cookie form? These are it! Seemingly simple, the flavor will surprise you how good they are, and the all natural color you get from the raspberry fruit filling is only surpasses by its flavor.  Jazz them up with sanding sugar and sprinkles, and you have a masterpiece to indulge in by sight, smell, and taste. 

1 batch The Last Sugar Cookie Cutout Recipe You will Ever Need

1 piping bag (tips are optional for this look)

sanding sugar and sprinkles (optional)

 

1 recipe Perfect Ratio Dreamy Cream Cheese Frosting

1 recipe Raspberry Fruit Filling (below)

 

1) Let your cookies completely cool before frosting to avoid melted frosting. 

2) If you have chilled your frosting, let it come to room temperature, then beat with a stand mixer or hand mixer to regain creamy fluffiness.

3) Completely chill your Raspberry Cake Filling before using. 

4) Stripe your piping bag with the raspberry filling, twice, one on opposite sides of the bag. Sometimes it works better for me to fill the piping bag with cream cheese frosting before striping with the filling. 

5) I do not use a piping tip to achieve this look. Start the top, and pipe a round bubble of frosting, and as easing off your piping pressure, pull back and create a smooth shell shape. Continue in rows with the contours of the cookie cutout. 

6) OPTIONAL: Top with spangles and sanding sugar of your choice. 

Raspberry Fruit Filling

1 1/2 c fresh or frozen raspberries 

1/4 c lemon juice

 

1/2 c sugar

2 T corn starch, mixed in 1/2 c cold water

 

1) Add all the ingredients except the corn starch & water mix in a sauce pan on med heat. 
2) Mash all the raspberries, sugar, and lemon juice with a potato masher. As the mix heats up and starts to boil, the berries will give off more of their juices and the sugar will dissolve. 
3) After the mix has had a chance to heat through, the berries give off their juices, and the sugar is dissolved, pour the mix into a blender. Blend until smooth and even. 
4) Strain the juice back into the rinsed pan through a metal sieve using a metal spoon to circulate the seeds to get all the juice through. Discard the seeds.
5) Bring the seedless raspberry mix to a boil.
6) Add the corn starch and water mix, and let boil stirring constantly until thickened.
7) Let the fruit filling cool before adding to an airtight dish to chill in the refrigerator. DO not use to fill cakes or to add to frostings until completely chilled. 

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