Cheesecake Cookies are certainly one of my favourite cookie recipes. They are so appropriate! Back when I created them in 2014, I dipped them in chocolate which made them even tastier. This updated model I decided to bypass the chocolate and instead supply them a nice coating of powdered sugar. These cookies have an ultra creamy texture that resembles a cheesecake, with the subtle taste of one.
- 8 oz cream cheese room temperature
- 1/2 cup butter room temperature
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered Sugar
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
If desired, sprinkle with powdered sugar or dip in chocolate once cooled.
- The vanilla smooths out the flavor, but for a more tart, cheesy flavor, add a teaspoon of lemon juice or no extracts at all.
- Do not overbake. This can cause the cookies to come out more dry and biscuit like.
- Nutritional values and calorie count is per cookie.
- These cookies do not need to be refrigerated. Store at room temperature in a sealed container.
- For more tips, be sure to read the FAQs in the post.