Irresistibly Creamy Cheesecake Cookies

If you crave the tangy richness of cheesecake and love the handheld convenience of a cookie, you’re about to fall in love. Cheesecake Cookies are everything you didn’t know you needed—a dessert that marries the decadence of creamy cheesecake with the soft, sweet chew of your favourite cookies.

As a mom of three, I know firsthand that dessert time can be chaotic—someone wants chocolate, another wants vanilla, and someone inevitably wants “something new.” That’s why I turn to these Cheesecake Cookies when I need a dessert that satisfies everyone without making three different dishes.

Why You’ll Love These Cheesecake Cookies

1. No-fuss cheesecake fix: You get all the flavour of cheesecake, without the water bath, springform pan, or overnight chill.

2. Great for sharing: Perfect for potlucks, holiday cookie swaps, or after-school treats.

3. Make-ahead friendly: The dough holds up well in the fridge, and the cookies freeze beautifully.

Pro Tip: Not sure you’re measuring flour correctly? Check out how to measure flour accurately to avoid dense cookies.

Ingredients You’ll Need

To bring these Creamy Cheesecake Cookies to life, gather the following ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 8 tablespoons (1 stick) unsalted butter at room temperature
• 4 ounces of cream cheese at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons powdered sugar (for dusting)

This refreshingly simple ingredient list uses staples you likely already have in your kitchen.

How to Make Cheesecake Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together the flour and baking powder in a medium bowl. Set it aside—you’ll need it shortly.

For a healthy dessert, check out these Brown Butter Chocolate Chip Cookies as a delicious alternative.

Step 2: Cream the Butter and Cream Cheese

In a stand mixer (or using a hand mixer and large bowl), beat the butter, cream cheese, sugar, and salt on medium speed. You’re aiming for a light, fluffy mixture. This should take about 2 minutes.

Curious about cream cheese options or need a swap? Explore those 11 Fantastic Substitutes for Cream Cheese to keep your cookies on point.

Step 3: Add Egg and Vanilla

Turn the mixer to low, then beat the egg and vanilla extract. Scrape down the bowl’s sides to ensure everything is well incorporated.

Step 4: Combine Wet and Dry Ingredients

Gradually add your flour mixture to the wet ingredients. Mix on low speed just until combined—don’t overdo it.

Step 5: Chill the Dough

Pop the dough in the fridge for 30 minutes. Trust me, this step is key for easy rolling and the perfect cookie texture.

Step 6: Preheat and Prep

While the dough chills, arrange your oven racks and preheat to 350°F—line two baking sheets with parchment paper.

Step 7: Shape the Cookies

Scoop out about 1 1/2 tablespoons of dough per cookie. Roll into balls and place 2 inches apart on your baking sheets.

Step 8: Bake

Bake for 6 minutes, rotate the pans, and bake for another 6 to 7 minutes until the bottoms are lightly golden.

Step 9: Cool and Dust

Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. Once they’re thoroughly cooled, dust them with powdered sugar.

Baking Tips for Success

• Don’t skip the chill. This not only makes the dough easier to handle, but it also keeps your cookies from spreading too much.
• Use a cookie scoop. It ensures even sizing so all your cookies bake evenly.
• Room temp is best. Ensure your cream cheese and butter are softened for a smooth, creamy dough.

Explore the health benefits of dark chocolate from trusted resources like Healthline.

See also: Banana Foster Cheesecake

FAQs About Cheesecake Cookies

1- Can I freeze the dough?

You can roll the dough into balls, freeze them on a tray, and then store them in a freezer-safe bag. When cooking from frozen, just add a couple of minutes to the baking time.

2- How long do the cookies last?

Stored in an airtight container, these cookies will stay fresh for up to 3 days at room temperature or up to a month in the freezer.

3- Can I make them gluten-free?

Absolutely! Swap the all-purpose flour for your favourite gluten-free baking blend. Just make sure it includes xanthan gum for structure.

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