4tablespoonsunsalted buttersoftened to room temperature
1teaspoonpure vanilla extract
3cupspowdered sugar
Raspberry Drizzle
1/3cupraspberry preserves
Instructions
For the cookies:
Preheat the oven to 350 degrees Fahrenheit and line 2 large cookie sheets with parchment paper; set aside.
In a large mixing bowl, beat together the butter, granulated sugar and brown sugar until smooth and light. Add the eggs and vanilla extract, mix until combined.
Add the flour, 1 1/2 cups graham cracker crumbs, salt, baking soda and baking powder. Mix until completely combined.
Use a large cookie scoop (3 tablespoons) to create 15 cookie dough balls. Roll them into smooth balls and then roll the balls in the remaining graham cracker crumbs. Space the cookies out evenly onto the cookie sheets. Gently flatten into a hockey puck shape. Bake for 11-13 minutes, or until the cookies are lightly golden brown. Remove from the oven and allow the cookies to cool completely while making the cream cheese frosting.
For the cream cheese frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla extract until smooth and creamy. Add the powdered sugar gradually, scraping down the sides of the bowl as needed until completely combined. Transfer the frosting into a piping bag with a round tip and pipe a spiral onto each cooled cookie. Drizzle the raspberry preserves over each cookie.
Notes
Storage: Chill the cookies in a sealed container in the refrigerator for up to 2 days.