Last Updated on February 17, 2024 by Kimberly Stroh

Melt-in-your-mouth cookies are my favorite type! These Strawberry Cream Cheese Cookies have a tiny bit of crunch on the outside, but then they have a buttery, soft, creamy texture on the inside. They’re made with white cake mix as a shortcut and have freeze-dried raspberries and white chocolate chips baked into them. Simply put, they’re perfection if you love raspberry flavor!

If you’re a raspberry fan, the good news is that you can make these cookies all year long. The freeze-dried raspberries work well in the cookies. They don’t hold any water, so you’re getting all of the raspberry flavor without the added moisture. The raspberry pair well with the white chocolate chips, and the combination makes the cookies delectable.

I made another version of these, my Strawberry Cream Cheese Cookies, and they were such a big hit. I thought I could make a raspberry verion. They’re both delicious and it just depends on the flavor you prefer. Make a double batch and add strawberries in one and raspberries in the other. Then you have two different cookies for an event!

Tips For Making Raspberry Cream Cheese Cookies

Did you know that two bakers can make the same recipe, and the end result looks entirely different? It boils down to the science behind cookie making – like how long you’re softening your butter or if your eggs are room temperature. I like to control as much as possible when I’m baking.

I swear by using nice baking sheets (with a cooling rack) and silicone baking mats. The silicone baking mats help the cookies bake evenly and keep them from sticking to the tray. If you don’t have silicone baking mats, parchment paper is a substitute that you can use.

When To Make These Cookies

Even though you can make these cookies any time of the year, they remind me of spring or summer. They’re a light cookie and perfect for the warmer months. Make them for any event because they travel easily. This recipe makes 36 cookies, so you can easily double it and feed a big crowd for a potluck! They’re such an easy and versatile cookie.

How To Store Leftover Cookies

Once the cookies have cooled, transfer them to an airtight food storage container. Keep them out of direct heat. These cookies stay soft, thanks to the cream cheese, and you don’t have to worry about the texture changing. For the best freshness, enjoy the cookies within 4-5 days of baking.

Can You Freeze Raspberry Cream Cheese Cookies?

Yes! These Raspberry Cream Cheese Cookies freeze well. Transfer them to freezer bags and store the cookies in the back of the freezer where the temperatures are more stable. Freeze the cookies for up to 3 months. Let them thaw on the countertop for about an hour before enjoying again. I do not recommend freezing this cookie dough.

Recipe Substitutions

Feel free to use a reduced-fat cream cheese. It will not affect the cookies. If you want to use a different freeze-dried fruit, you can easily make that swap. Try freeze-dried strawberries or blueberries for something a little different. Or mix two different types of freeze-dried fruits.

What You Need From The Grocery Store:

• Unsalted Butter
• Cream Cheese
• Egg
• Vanilla
• 15 oz White Cake Mix
• 1 oz Freeze-Dried Raspberries
• White Chocolate Chips

Directions To Make Raspberry Cream Cheese Cookies

Preheat oven to 350 and line a silicone baking mat (or parchment paper) and set aside. Add butter and cream cheese to a mixer and mix well until smooth and combined. Beat in egg and vanilla, mixing well.

Add cake mix and beat until combined. Fold in raspberries and white chips. 

Using a 2 tablespoon portion scoop, scoop onto prepared baking sheet. Gently press the cookies down with your fingers. Dough may be sticky. 

Bake for 10 minutes. Remove from oven, let stand on baking sheet for 2 minutes before removing from baking sheet and cooling completely on a wire rack.