Step 1

Make the raspberry topping: in a small saucepan add 4 oz of frozen raspberries, the sugar, and ¼ cup of water. Stir to combine. Heat until the mixture comes to a boil. Stir frequently.

Step 2

Reduce heat and add the vanilla extract.

Step 3

In a small bowl stir the cornstarch and ½ T of water. Add the cornstarch mixture to the saucepan of raspberries. Stir and boil over medium heat for 3-4 minutes or until the sauce has thickened.

Step 4

Remove from heat, add the butter and stir until melted. Add the remaining 2 oz of frozen raspberries and stir to combine. Let cool before using.

Step 5

Make the cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.

Step 6

In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes. Add the egg, vanilla extract, and light corn syrup and mix to combine.

Step 7

Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, and salt and mix until combined.

Step 8

Using a ¼ cup, portion the dough into round balls. Roll the balls in the remaining ½ cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Gently press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.

Step 9

Bake for 11-13 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.

Step 10

Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely.

Step 11

Make the frosting: Add cream cheese and the butter to a bowl and beat until smooth. Add the powdered sugar and vanilla extract and beat until smooth. Add the frosting to a piping bag.

Step 12

Pipe a generous amount of cream cheese frosting to the tops of each cookie. Spoon about 1/2-1 tablespoon of raspberry topping overtop of the frosting. Enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.