|Nutrition Facts (per serving)|
|Servings: 36 to 42|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is just waiting to act as the canvas for your creativity. With all the possible variations, these cheesecake cookies can shine on their own, or they can transform into whatever you may dream up. From pumpkin cheesecake, turtle, chocolate raspberry, strawberry, lemon, or oreo, there is truly no end in sight when it comes to making these your own. Just fold in ingredients like crushed cookies, fruit curd, pumpkin puree, chopped nuts, chocolate chips, caramel drizzle, or any combination of the above. Of course, these cookies are delicious and stand completely on their own as well. Or, serve them with a side of jam for dipping.
"These cheesecake cookies were easy and had nice flavor, and they were not overly sweet. They don't spread much and the texture is soft and cake-like. If you weigh your ingredients, I used 312 grams of flour. 10 minutes was plenty for these cookies—any longer and they could be a bit dry." —Diana Rattray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Gather the ingredients.
Sift the flour, baking powder, baking soda, and salt together in a bowl and set aside.
In a stand mixer fitted with the paddle attachment or a handheld mixer, cream together the butter, cream cheese, and sugar until pale and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing until just incorporated. Add the vanilla and mix until combined.
With the mixer on low speed, add the flour mixture 1/2 cup at a time until well combined, occasionally scraping down the bowl if necessary.
Scoop the cookies onto the prepared baking trays with a small cookie scoop (1 tablespoon), leaving about 1 1/2-inches between each. (You will have to bake the cookies in batches since not all the dough will fit onto 2 sheets.)
Bake until the edges begin to brown slightly, about 10 minutes. Let cool on the trays for 10 minutes before transferring to a rack to finish cooling. Repeat with the remaining cookie dough.
Be sure not to overbake these cheesecake cookies as they do run the risk of drying out when overbaked. Be sure to pull them from the oven when the edges begin to brown. If your oven runs hot make sure to pull them a minute or two early.
- When adding other ingredients: Stick to about 1/4 cup liquid ingredients like curds, jams, or syrups and about 1/2 cup of solid ingredients like chopped nuts, chocolate chunks, or sprinkles.
- Potential additional ingredients: crushed cookies, sprinkles, fruit curd, pumpkin puree, chopped nuts, chocolate chips, caramel drizzle, fruit syrups, or a combination of any of these, such as chocolate chips and caramel drizzle.
- You can also keep them plain and dip them in your favorite jam.
Make Ahead and Freeze Dough
- If you'd like to freeze the dough to bake another day, just arrange the cookie dough balls in one layer on a baking sheet lined with parchment paper. The dough balls can touch one another, but make sure not to stack them. Wrap the baking sheet tightly with plastic wrap and place in the freezer.
- When ready to bake, remove from the freezer while you preheat the oven and allow the cookies to thaw slightly, then bake as directed.
How to Store
- These cookies are best enjoyed right away, but they will hold up to room-temperature storage for about three days. Make sure they are sealed tightly in an air-tight container or a large zip-top bag.
- You can also freeze baked, cooled cookies for up to three months. Defrost in the fridge or on the counter before enjoying.