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@emajieofficial: They smelled it before the launch. 👀 No script. No bias. Just real reactions to our 2 unreleased perfumes. 2 PERFUMES. ONE NIGHT. 07.10.2026 • 8PM 🔴 LIVE EMAJIE ALL STAR #Emajie #TikTokMalaysia #EmajieOfficial #EmajiePerfume #PerfumeTok #perfumetiktok #emajieperfume #fragrancetiktok #menperfume #perfumetok #HighClassVibes #GentlemanStyle #longlasting #xyzbcafypシ #PerfumeReview #EmajieShopAndWin #EmajieAllStar

emajieofficial
emajieofficial
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Region: MY
Monday 05 October 2026 10:17:13 GMT
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allabaniasserembani
Al Labani As Serembani :
doom? did somebody summoned me?
2026-10-05 10:20:42
1
nrinmiraaaaa
yeen :
bau perfumenya wangi saya approved
2026-10-05 15:39:32
0
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😍 Full Recipe 👇 Raspberry Cheesecake Cookies These soft, creamy, and bakery-style Raspberry Cheesecake Cookies are a stunning treat for the inas recipes collection! Made with a rich cream cheese dough, they feature sweet white chocolate chunks, vibrant swirls of tart raspberry preserves, and a beautiful mix of colorful glazes. Ingredients For the Cookie Dough: 1 cup (2 sticks) butter, softened 4 oz cream cheese, softened 1 cup granulated sugar 1/2 cup packed brown sugar 2 large eggs, room temperature 2 tsp vanilla extract 3 cups all-purpose flour, spooned and leveled 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup white chocolate chunks Raspberry preserves (about 1 tsp per cookie) For the Drizzle & Glaze: 3/4 cup white chocolate chips or chunks 1 tsp coconut oil 1/2 cup powdered sugar 1 tbsp milk 1 tbsp raspberry preserves Instructions In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together on medium speed for 2–3 minutes until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, beating until smooth and well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed just until a soft dough forms. Gently fold in the 1 cup of white chocolate chunks. Cover the bowl and chill the dough in the refrigerator for 30–45 minutes. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop large portions of the chilled dough (about 2 tablespoons each). Add about 1 teaspoon of raspberry preserves to each scoop, folding it in gently to leave visible ribbons and swirls of jam. Space the cookies on your prepared baking sheet and bake for 11–14 minutes until the edges are set. Let the cookies cool completely on a wire rack. For the topping, melt the 3/4 cup of white chocolate with the coconut oil in the microwave in 30-second intervals until smooth. Drizzle it generously over the cooled cookies. In a small bowl, whisk the powdered sugar, milk, and a little extra raspberry preserve to create a sweet pink glaze. Drizzle this right on top of the white chocolate! Pro Tips Gently folding the raspberry preserves into individual dough scoops ensures you get beautiful, distinct swirls rather than turning the entire batch of dough pink. Chilling the dough for the full 30 to 45 minutes is essential for these bakery-style cookies, as the cream cheese makes the dough quite soft and prone to spreading if baked warm. #RaspberryCheesecakeCookies #BakeryStyleCookies #WhiteChocolateRaspberry #phototrend
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