Rabu, 31 Oktober 2018
Cheesecake Cookies are one of my favorite cookie recipes. They are so good! Back when I created them in 2014, I dipped them in chocolate which made them even tastier.
This updated version I decided to skip the chocolate and instead give them a nice coating of powdered sugar.
CHEESECAKE COOKIES (RE-DO)
PREP
10 mins
COOK
10 mins
TOTAL
20 mins
YIELD
44 cookies
107 votes
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.
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; batter will be sticky.
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.
NOTES
The vanilla smooths out the flavor, but for a more tart, cheesey 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.