Why Make This Recipe
Cheesecake cookies are a delightful twist on traditional cookies and classic cheesecake. They offer the creamy, sweet flavor of cheesecake in a bite-sized cookie form. Perfect for sharing or enjoying as a treat, these cookies are easy to make and sure to impress family and friends. If you love the taste of cheesecake, you will adore this simple recipe that combines two favorites into one delicious dessert.
How to Make Cheesecake Cookies
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- Add the granulated sugar and beat until light and fluffy. Mix in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 13–15 minutes, or until the edges are lightly golden. Let cool slightly, then dust with powdered sugar before serving.
How to Serve Cheesecake Cookies
Cheesecake cookies are best served warm or at room temperature. You can serve them as they are, or for a special touch, pair them with a dollop of whipped cream or a scoop of ice cream. They are also wonderful with a steaming cup of coffee or tea.
How to Store Cheesecake Cookies
To keep your cheesecake cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze the cookies. Simply layer them with parchment paper in an airtight container and freeze for up to three months. Thaw them at room temperature when you’re ready to enjoy them.
Tips to Make Cheesecake Cookies
- Make sure your cream cheese and butter are at room temperature for easy mixing.
- Don’t overmix the cookie dough after adding the dry ingredients, as it can lead to tough cookies.
- For added flavor, consider mixing in chocolate chips or lemon zest into the dough.
Variation
Try adding a chocolate twist to your cookies by mixing in cocoa powder or melting chocolate and swirling it into the dough. You can also create a fruity version by adding diced strawberries or blueberries.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it might slightly change the texture.
2. Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How long do these cookies last?
When stored properly in an airtight container, cheesecake cookies can last for up to five days at room temperature or longer if frozen.
Cheesecake Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful cookies that combine the creamy flavor of cheesecake with the texture of a cookie, perfect for sharing.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- Add the granulated sugar and beat until light and fluffy. Mix in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 13–15 minutes, or until the edges are lightly golden. Let cool slightly, then dust with powdered sugar before serving.
Notes
For a special touch, pair the cookies with whipped cream or ice cream. Store in an airtight container for up to five days.