Combine dry ingredients in a medium bowl and set aside.
In a large bowl cream together butter, cream cheese and sugar.
Mix in egg and vanilla extract.
Add dry ingredients into the wet ingredients until incorporated.
Fold in white chocolate chips and frozen raspberries.
Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper.
Bake for 7-8 minutes.
Let cookies rest in a hot pan for 2 minutes before removing to a cooling rack to cool completely.
Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed.
Place the glaze into a piping bag and pipe onto the cooled cookies.
Place cookies on a baking sheet and refrigerate until glaze is set.
Store in the fridge.
Enjoy.
Video
Notes
~Tips~ Don't like raspberries? Try strawberries or blueberries! Store in the fridge for the best texture. Be careful not to overcook. Cookies should be lightly golden on the bottom.