ats
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These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie that’s not too sweet but totally addictive! This updated version I decided to skip the chocolate and instead give them a nice coating of powdered sugar. However some bakers have had trouble with the cookies, either thinking they were not sweet enough, that the batter was too sticky to work with or that they came out more like biscuits.
If you really want more of a tart/tangy flavor, one reader suggested adding lemon juice. Great idea! I’d say if you want to try this method, replace the vanilla with 1-2 teaspoons of lemon juice.
CHEESECAKE COOKIES (RE-DO)
PREP 10 mins
COOK 10 mins
TOTAL 20 mins
YIELD 44 cookies
INGREDIENTS
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
INSTRUCTIONS
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.