These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie that’s not too sweet but totally addictive!
*This recipe was originally created and shared in 2014. See the original HERE. Looking to fill your chocolate fix? Try our Chocolate Cheesecake Cookies! And be sure to check out the NEW Christmas Cheesecake Cookies version, too!
*This post contains affiliate links.
MY LATEST VIDEOSCheesecake 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.
This particular recipe has been pinned over 1 MILLION times and has been the most popular cookie on my site since it’s creation. 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.
I finally set some time aside a few weeks ago to work on the recipe, testing it for those exact things. I didn’t do much to tweak the recipe, other than adding a little bit more sugar. I’m going to address each of those issues in this post.
How to Make Cheesecake Cookies
When making these cookies, you want to be sure and follow the directions exactly. I’ve also updated those instructions to hopefully make them more clear.
- Flavor/Sweetness. I personally felt that once the cookies were dipped in chocolate they were sweet enough. I’m assuming that people who didn’t think they were sweet enough were skipping this step. Plain cheesecake isn’t always super sweet, and I liked the cookies the way they were. However to sweeten them up, I added a quarter cup more sugar to the recipe below. They still came out great and had a nice, subtle sweetness that was amplified by the powdered sugar I sprinkled on top. I also cut the vanilla in half, but you could leave it out altogether if you want more of a cream-cheesey flavor. The vanilla just kind of smooths out the flavor profile.
- 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.
- Sticky batter. I can see where people might have this concern about the batter being sticky. However, although it WAS sticky, I used my Medium Cookie Scoop and the dough released fairly easily for me after a few pumps of the trigger. A few times I had to help it along, but not to the point where they wouldn’t drop at all. These are super moist and tender cookies, so the batter IS going to be a little sticky. Just be prepared for that. The images below show what the batter should look like.
- “Biscuit-like and Crumbly” – As stated in the original recipe, it is imperative NOT to over-bake these cookies. In fact, you want it to almost feel like you’ve under-baked them. They should not get brown on the top and should just start to brown on the bottom. Over-baking will result in a crumbly, dry cookie, more resembling a biscuit. Each oven is different and may be actually baking at a different temperature than what you think. I recommend picking up an oven thermometer to test the temperature of your oven. I tested mine recently and realized that it’s about 10 degrees off, which in baking can cause issues. The other issue I think could cause a problem is the mixing. The cream cheese, butter and sugar should be mixed on high speed for a good 2-3 minutes. You can see in the first image how fluffy it is. That’s what you want. Then when you add the flour, it’s just stirred for enough time to incorporate it. Over-mixing the flour can also result in a dry or crumbly cookie.
Several people have asked about the silicone mats – I got the at Costco a couple of years ago and I doubt they are still available. However I did find something similar on Amazon HERE. (aff link)
Overall, these Cheesecake Cookies are still a favorite cookie in our house. I hope you’ll give these awesome cookies a try – they really are super delicious!
Watch this video to see how to make Cheesecake Cookies:
Cheesecake Cookies (Re-do)
Prep
Cook
Total
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.
- 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.
These cookies are also amazing when dipped in chocolate, like in the original recipe:
For more delicious cookies, try these:
- Chocolate Cheesecake Cookies
- Fudgy Dark Chocolate Brownie Cookies
- Magic Bar Cookies
- Chocolate Chip M & M Cookies
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
Hi quick question… the recipe says to drop by rounded tablespoons but in your tips you state you used a medium cookie scoop which is much larger than a tablespoon. The small cookie scoop is tablespoon size. So I’m just wondering which to use and if larger than a tablespoon did you still bake for 10 minutes? Did you get 44 cookies using the medium cookie scoop?
Hi Jaime,
Sorry if that was confusing.The medium scoop holds about 1.5 tablespoons so it is a little larger. However the bake time wouldn’t change drastically.
These look delicious! Wondering if I could add a thumbprint after baking and fill with jam? I’m thinking like a strawberry cheesecake cookie.
Yum thats a great idea!
s Thinking the same thing. But maybe a cherry in the middle.
do I have to use parchment paper cant I just use nonstick cookie sheet pans.. is there a difference in taste?
No difference in taste, just makes it easier to slide them off when they are finished baking.
Jackie , I had never used parchment paper until a couple of years ago. Guess I just thought it was unnecessary and a waste of money… boy, was I wrong! Now I won’t do cookies without it! I found that you can bake at least 2 batches and then turn the paper over and use the other side for a batch or two. I’m not really much of a cookie baker, so sometimes I buy the ones in the refrigerated section, and may only take out 6 or 8 at a time since it is just my husband and me. When I do that, I fold the parchment and put it in a plastic bag in the ‘fridge, or freezer (depending on where the cookies are), and then use it the next time to make just a few. Try it sometime. Cleanup is so much easier than even a non-stick pan. Of course you do have to wash the pan a little more than if you don’t turn it over and use both sides, like I do, but it is still so much easier.
You can use a sheet of parchment paper much more than 3 or 4 times. When I go on a cookie baking marathon at xmas, I’ll use each sheet of parchment as many as a dozen times, and it works just fine. The paper will darken some, but it won’t affect the usefulness of the nonstick properties. I’ve never had a cookie stick to my parchment paper.
I sprayed a mini cupcake pan with Pam and used a #50 scoop to drop into each cup. Then used the back of a teaspoon measuring spoons to indent. (Dipped in flour to prevent sticking). I then added a dash (1/8 teaspoon) of Smuckers Fruit and Honey Blueberry Lemon fruit spread to the indent. Bake for 10 minutes. The #50 scoop makes 65 cookies in the tin. The Pam allows them to release easily. Sprinkle with powdered sugar to make them look nice and enjoy.
That sounds absolutely divine!!
Mine deeply cracked all over, which is annoying because my cheesecake always cracks too LOL!! The texture was wonderful, even on the last few I overbaked. So moist and soft! The flavor was lacking for me; I wish there was a way to make the cream cheese flavor more pronounced. My husband and kids liked them and we all thought they were plenty sweet (I only used a cup of sugar) but we don’t eat a lot of sweet stuff. Thank you for the recipe!
A few of mine cracked too. You may have left them in just a minute too long. The cream cheese taste is definitely subtle in these cookies.
These look great! and delicious. I wonder if using less vanilla would allow the cheesecake flavour to stand out a little more?
Also, I’ve made cheese cake with liquid Splenda…and it was good. I wonder if it would work for these cookies so they are lower in carbs and sugar???
You could certainly cut back on the vanilla, I can’t speak to how the Splenda would work though.
Just how high are the carbs and sugar numbers. Bad for diabetics????
Hi Carolyn, you’d have to search out that information since you’re asking for a specific health concern. I recommend using myfitnesspal.com to get nutritional information
I am on low carb diet and used almond flour instead of flour & used stevia! Still delicious & only came to 1.8 carbs per cookie
I just made these but I kept sugar to 1 cup and used 1.5 cups flour…10mins and wow so yum…thanks for this recipe….would never have thought up cheesecake as a cookie!!
So glad you enjoyed them with your changes.
Cheesecake cracks when it is over baked. When you make a cheesecake, bake it in the oven at 325 for 1/2 hour, then 225 for the other half, then turn off oven and leave it in there for another hour. Do not open the oven to check it, this will also cause it to crack.
Hi there! These look amazing! Quick question, would these need to stay refrigerated? My boyfriend is deployed right now and I was wondering if these would get bad. Let me know what you think. Also if it’s easier I can send an email to contact me if you have time.
Hi Kaylah, I have had these in a Tupperware container for about a week and a half and they are still good. That being said, I don’t know how well they would survive that kind of shipping.
Sidenote, please thank your boyfriend for his service.
Refrigerated?
You can, but I didn’t.
Have you tried gluten free flour ?
I tried them with gluten free flour and they turned out great.
Question. I Use “America’s Test Kitchen” GF Blend. Did you add any Xanthan Gum?
I tried making Russian Teacakes with gluten-free flour and they came out horrible. If you’ve never used gluten-free flour for baking before, be careful. It affects both texture and taste.
I’m so excited to try these!!!
these cookies are wonderful. i always weigh my flour so i never had dry crumbly items. it does take a bit longer to weigh the flour but it is worth it for cakes and cookies. make these, i even put a few mini choc chips in a few and it worked very well. enjoy
Thanks for your feedback! Glad you enjoyed the cookies!
Sounds yummy . For the butter is it salted or unsalted.
I use salted butter.
I made these last night and they are deeeelicious! I made one batch with powdered sugar and they are amazing. I did the second batch by dipping the bottom in graham cracker crumbs and then drizzling chocolate and caramel over the top of them and they are also super delicious. Could even press a few pecan pieces in. Thanks!!
That sounds amazing!! Thanks for sharing!
Hi Kristen,
You have pictured a “mat” with the uncooked cookie balls on it. Where did you get the mat and can you bake on it and what is the correct name of the mat?
I use a silpat…walmart or target…also amazon…
this mat is from baker’s 13. there are multiple designs. they have a Facebook page but it doesn’t show recent pics. since i’ve bought several from them i sent a note (just now) asking if they’re still selling them. i’d suggest you go to their Facebook page and message them directly. they sold the mats both directly and in shops.
I made the cheesecake cookies last yesterday! Drizzled them in chocolate and sprinkled with powder sugar! BIG HIT! Even my pickiest eater loved these.
This was not a good cookie, couldn’t taste the cream cheese. Baked three of them in case it needed some improvements. It did. I added white chips, didn’t really help. A waste of white chips. This is definitely a biscuit. Will have to use them for strawberry shortcake. I will not make these again.
Thanks for your feedback, sorry you didn’t like them. Did you add the powdered sugar or the chocolate?
OMG they look so soft and tender, I can’t wait to try it!
Do u use whipped or unwhipped cream cheese?
Regular, unwhipped cream cheese.
These are delicious! I made half the recipe as I had 4 oz of cream cheese leftover from another recipe. None of my cookies cracked and the texture was wonderful! Have you ever tried mixing anything into the batter? I was thinking mini chocolate chips might be very tasty, but the powdered sugar adds just the right amount of sweetness.
I haven’t but other people have said that they’ve added chocolate chips – I think it would be fantastic! Thanks for sharing your positive experience!
1. These are perfect and not too sweet!so Thank You for sharing!
2. Actual question: I’m trying to keep track of macros. Can you provide nutritional facts for these including serving size, protein, carbs, fat and calories please??
So glad you enjoyed them! Unfortunately I’m not a nutritionist and therefore am not comfortable providing nutritional information. There are lots of free sites, like My Fitness Pal, that can help though.
I just made these for the first time. We have a potluck coming up at work. Do they freeze ok – it would only be for a few days…..that is of course – if there are any left!!!! I love them!!!!
So glad you enjoyed them! These actually stayed nice in a sealed Tupperware container for a few days…as for the freezer, it depends if you used powdered sugar. Not sure how that would take to the freezer. I think they’d be ok in the fridge though.
I start making Christmas cookies begining of December and I make lots of different ones. I freeze them in plastic containers or freezer bags and they are just as good after being frozen as they are prior to freezing. The only thing I don’t do prior to freezing is add the powdered sugar. I do that after freezing, right before serving. Once I had cookies in the freezer for almost a whole year. When I found them the following November, I let them thaw and they were just as good as prior to freezing. My guests thought I had just baked them.
Great idea to wait to add the powdered sugar! Thanks for sharing your tips.
Kristin;
These cookies look amazing. I will certainly try to make them, only in a smaller batch; 44 cookies for the 2 of us will last forever.
These sound WONDERFUL!! How would they be with a little lemon flavoring or juice added to the batter? Cheesecake has a subtle lemony flavor… can’t wait to try these!! Thnk you for sharing!!!
I think that would be an excellent addition!
I made the cookies, they were fantastic. They were gone in three hours. Soft, creamy, and just the perfect sweetness. The next time I will try them with almond extract just to see what will happen.
Awesome! Thanks for sharing your feedback!
Great recipe. I made these with a lemon glaze. Everyone loved them. Here’s my take:
http://whatthedogate.blogspot.com/2017/03/lemon-glazed-cream-cheese-cookies.html
These look beautiful. After reading comments, about lacking cheesecake flavor, I will definitely use my cheesecake emulsion in the batter, also loved the thumbprint idea. Please keep giving us gorgeous recipes!!!
Hi,
Have not made them yet but very soon I definitely will, they just look so good, but I do have one question: what would half a cup of butter be in grams please. Thank you for these nice recipes.
According to http://www.rapidtables.com/convert/weight/index.htm
a 1/2 cup butter (4 ozs.) = 113.4 grams
I’m an avid baker but these just fell short on flavor for me, too mildly sweet and tasted more like a biscuit than a cookie, had to roll in powdered sugar to make them sweeter, and I could not tell their was any cream cheese in these, no flavor of that at all, overall average cookie.
My favorite cookie growing up was the Lemon Cooler. Alas, they no longer make them 🙁 It looks just like this cookie! It had little bits of lemon and the powdered sugar had a lemon taste to it. They were not overly sweet but a nice burst of lemon favor. I am going to work on this recipe and see if I can recreate my childhood favorite! Thanks for sharing!
Sounds delicious!
Add a drop of lemon oil to the powdered sugar. Don’t use extract it won’t hold up.
Thanks for the hint. I actually made them over the weekend. I melted some white chocolate and added some lemon essential oils and spread over some parchment paper and froze it for about 15 minutes. Then chopped up the frozen chocolate and added that to my cheesecake cookie dough right before making them into balls and baking. Then with the powdered sugar I added some Country Time Lemonade powder and sifted both together. When the cookies came out of the oven I rolled them in the powdered sugar – lemonade mix and they came out fabulous!!! They are the perfect cookie I was looking for!! Unfortunately, I ate them all! But they were delicious!
My husband has been craving orange. I wonder if adding orange (I have orange Esential oil) how it would taste. And if so, how much to use or using fresh squeezed orange and sest.
I think any kind of citrus would be amazing!
I’d like to know do you sift the flour
Can you please tell me the name of the cup/sifter that you use to sprinkle the powdered sugar? I would love to get one for myself!
Hi Christine, it was actually my grandmother’s and I’ve looked but can’t seem to find it anywhere. There is a metal one though made by the same company. Mine is plastic. http://amzn.to/2ndsl8Y (affiliate link)
Christine, the powdered sugar sifter looks a lot like the one I got from Pampered Chef. Their products are sold through company representatives, like Tupperware.
Hi,
Can I make these without an electric mixer?
Thanks!
If you have a hand mixer use that. You can beat everything by hand by that gets tiring. But it can be done!
I put a thumb print in the middle and added a Hershey kiss to the top.
oh yum!!
For more cream cheese I am going to use cream cheese flavoring
I just found some YUMMO Wilton Cheesecake Flavor discs at Michael’s (and they’re on sale for $1.99 bag!), so go to dip these cookies in it! They also had English Toffee flavor too, that I hadn’t seen before, so might have to try some of each! Bonnie >;0)
Ohhhh great idea!
Can these be done without the baking mats or the cookie sheets? I only have the regular baking pans
You would need cookie sheets of some kind. You can get them at the dollar store!
They were perfect for our family members that aren’t very into sweets, but the kids absolutely would not eat them, which, if we’re honest, kind of hurt my feelings. Kids are mean. More cheesecake for the rest of us.
The second batch I made, I added a bit of lemon to the dough and sprinkled graham cracker crumbs over the top of them rather than powdered sugar and that made a HUGE cheesecake-y difference for us.
Granny liked them, though, and that’s really all the approval necessary.
Love the idea of sprinkling graham crackers on top! And I’ll bet the lemon was amazing. And yes, kids can be very mean!
OMG!!! I just made them and they are to die for. Delicious if the only way to describe. Thank you
I made these. Awesome. My husband loved them. Said would be good with fresh strawberries on top AKA strawberry shortcake. I was thinking about adding orange zest. Will made again.
I use my home made vanilla flavoring.
CANT WAIT TO TRY THEM
I made these glorious cookies and dipped them in chocolate and sprinkled them with powdered sugar.
They are a hit. I will be baking them regularly!!!
THANK YOU
Hello Kristin. I just made a batch of your cookies and they taste delicious.
Not chewy, not crumbly, just right!!!!!
Gracias…
Just had to comment, I’m still in the process of making these, and they are just sooo good. I decided to try some graham cracker crumbs on half and they turned out super delicious. I was going to try and make like a cheesecake crust on the bottom, but with the dough being so sticky I just rolled the balls into the crumbs. MMMM.
Could you use Stevia/or another sugar free sweetener?
I am not sure what I did wrong but my batter wasn’t sticky at all. In fact, my better was runny like a cake.
Hi, As i was searching for a cookie to make, i came across your Cheese Cake Cookies…I was super excited to make them. Well, I did and they look almost exactly like the picture, my only disappointment, they taste more like batter then cheese cake. I even tried to add more cream cheese and I used the lemon…but didn’t taste anything like what I expected. I followed the directions to the T. I am going to try again because im sure these cookies are amazing. Just wondering what i might have done wrong. Thank you
Hi Melissa, Everyone’s tastes are different and I’m sorry you didn’t like the cookies.
I MAKE A COOKIE ALMOST LIKE THIS WITHOUT CREAM CHEESE-I PUT AN ICING OF LEMON JUICE AND POWDER SUGAR INSTEAD OF JUST POWDER SUGAR-THEY TASTE GREAT
Hi Kristin! I made these today and wanted to share with you. I split the batter in 1/2. I made 1/2 of them regular and then to the 2nd 1/2 of the batter I added the zest and juice of one lemon. Both were delicious!
Awesome!
Made them today. Husband and I liked it. I did not add the choclate or powered sugar. I only made 12 cookies. Going to freeze the dough.
For a more “Cheesecake” flavor, you could add a 1/4 teaspoon of almond extract. I always use almond extract in my cheesecake recipe.
I usually have a hard time making cookies and this turned out great, baked for 12 min and followed the recipe and they were soft, chewy and delicious.
OMG! These are now one of my go to desserts. Absolutely loved them!
Thanks so much!
Is there any substitute if you have absolutely no vanilla extract?
You can totally leave that out! It will probably help to enhance the cheesecake flavor. I’ve made it both ways and it will be fine.
Can i use cake flour instead of all purpose flour?
I wouldn’t. It may change the texture.
Do you need to store them in the frig?
I don’t, but you could.
I they last that long
really easy to make..taste just like cream cheese…
These are delicious! Your directions were perfect; I sprayed my cooky scoop with oil; the dough didn’t stick too much. I baked them 11 minutes at 350. I’m not a big fan of cheesecake, but these looked so cute, and I love powdered sugar, so I thought I’d try them. To me, they taste like a very tender shortbread cooky, which is very nice! Thank you so much for your recipe.
This is exactly what I want to use them for. I used a serrated knife to cut one in half and put some strawberry preserves on it. Tasted just like strawberry shortcake.
I just made these for Easter. They were delicious. I made them on Friday and had a taste they were good. Stored them in an airtight container and served them on Sunday. The flavors were absorbed and the taste was exceptional. Definitely making these again. My granddaughter said these need to be added to the Christmas cookie list.
Awesome, thanks for the feedback!
Hello Kristin,
Just wondering is the 350 in degrees celcius or Fahrenheit.
Thanks tammy
Fahrenheit.
Could these be frozen
I would freeze them in a single layer and without the powdered sugar, but yes, they can be.
Can you freeze the cheesecake cookie dough?
I haven’t tried that, so I can’t be sure.
omggggg
These r d best cookies in d world!!!!
I ♡♡♡ them.
Followed the recipe exactly & then turned out great.
Made them again and they are fabulous, soft and creamy, still warm out of the oven, can’t have enough. I just have a tiny problem with the bitter taste of the baking powder in my throat that lingers after eating them. Is there anything I can do about it?
I made these and used self rising flour, no need for salt or baking powder. They were delicious. I also used lemon extract instead of vanilla. I can’t wait to make some with coconut extract and some with banana extract.
I forgot to rate the recipe 😊
Thank you!
Fabulously easy to make, tasted yummy. Dipped my scoop in flour before scooping out mix and they came out fine, just need a smaller scoop, mine were a little large. Overall, yummo !
Hi
tired it and loved it. VERY easy to make but just a little bit toooo sweet.
Eliminated powder sugar step.
Will reduce the mount of sugar next time.
Funny how most people think they’re not sweet enough! I’m with you though, I like them a little on the “less sweet” side.
I’m hoping to make this Gluten-free possibly in the future and/or Ketogenic friendly. Would that be probable?
I don’t cook that way so you’d have to do the research and let us know how it works out.
can these be frozen ?
I would freeze them plain, before adding any powdered sugar, but yes!
Hello, i baked the cookies on weekend, wonderful, tender and smooth.
I would mention, for the dip you can take also an lemon-frosting (powdered sugar mixed with lemon sprinkles, go really good together with cheescream!
I’m a fan of your recipes!
Hello! What butter do you use? Salted butter or unsalted butter
It’s totally up to you!
I made these with our 3 year old granddaughter today, and I absolutely love them! This is definitely one of the best cookie recipes I have ever made. I used spelt flour in place of all-purpose flour because of a wheat allergy and I skipped the powder sugar and just ate them plain and they were perfect! Thanks so much for sharing this recipe.
Is there someplace to find the nutritional value, please?
Have you ever tried to make them in a thermo mix ?
No, I haven’t.
Direction say on cooling rack then powdered sugar. Yet pic shows still on cookie sheet and totally powdered????
Hi Susan, yes that is correct. Sometimes we food bloggers do funny things like take pretty pictures just for the pretty factor. 😉
Good. Answer..
OH MY GOD!!! I love love love cheesecakes in any way shape and form – yummy! for sure I am going to make this. Bye Bye diet….
I can’t wait to try these. I am making them tonight!
They are fabulous! Everyone that has had them loves them! I did not over bake and they turned out perfect! I dipped them in Ghirardelli chocolate they were delicious!
I added grated lime zest and a tsp of fresh lime to the batter! My husband was in Lime Cheesecake Cookie heaven! Thank you! A new family tradition to start with the family!
Oh that sounds delicious!
Damn! That sounds DELICIOUS!
Where can I find a silicone mat with the printed circles for cookie dough? I really need something like that!
I bought mine at Costco a while ago, but here’s a link to something similar that I found on Amazon: http://amzn.to/2roE2Mq (affiliate link)
Have you tried these with a strawberry swirl. like strawberry cheesecake cookies
I haven’t but that sounds awesome!
Anyone make these at above 7100′ altitude?
Made them tonight turn out so good I added lemon and lemon frosting so good thank you
How long will these stay? I was thinking of making them for my cousins wedding (we have a family tradition of making Italian cookies for all weddings) would they stay fresh for one week without refrigeration?
I would probably try freezing them if you were going to make them that far ahead. Just take them out to thaw the day before.
Please specify if Philadelphia brand cream cheese or whipped cream cheese should be used? Thanks!
Just regular, plain cream cheese. Any brand will do, but I prefer Philadelphia.
Hi Kristin, I have celiac disease and am always looking for new recipes.. your cheesecake cookie recipe sounded so good so I had to try making them gluten free. I followed your recipe exactly except with gluten free flour..
They turned out AMAZING!
Also, I made a chocolate drizzle, lemon drizzle to go over the top, plus I did some with the powdered sugar..
My friends had no idea they were gluten free…
Thank you for the recipe…
That’s awesome Kay! So glad to hear it!!
Hi Kay. What brand of GF flour do you use? I was thinking about trying this with a GF flour – I use Bob’s Red Mill.
I made a thumbprint in middle and filled with cherry pie filling. Yum
OMG–that SOUNDS yum! I have used the lemon juice in them, and really like that extra lemon kick!
Just wondering if you could use an alternative flour? Almond, coconut ,etc..
I haven’t tried other flours so I can’t say how they’d turn out.
How long will they stay fresh out of the refrigerator? I made them Friday afternoon and I need them for Sunday. I just don’t want them to be hard or dry out.
They will be fine in a sealed container. Make sure they are completely cooled. But you could keep them in the fridge and just take them out a few hours before your event.
can i use self rising flour?
I haven’t tested this recipe that way. If you try it, please let us know how it turns out!
I made these today and found they had no taste – no cheesecake resemblance at all. It was like eating white bread. I used the vanilla extract. If I made them again I would try the lemon but I probably won’t. Very disappointing. I can’t imagine how mine were so tasteless after reading all the other wonderful comments. Must be “user error” !!
I wanna add Nutella should I do it in the batter on on top for decoration
Added to the batter it would make it pretty sticky. I would spread some on top.
One word….AMAZING!
Thank you…you kind of cookie!
My kind of cookie! Sorry
I made these the other day and I loved them!! Recipe is easy to follow and they turned out great. In fact they were so good I made my husband take them to work so they were out of sight and I didn’t eat the whole batch!! Yum!!
Yay!!
Dear Kristin,
Just by chance i have found your website (from istanbul) the idea captured me and immediately baked chocolate cheesecake cookies with small changes. İ have gluten intolerance, therefore i used rice flour, coconut oil and coconut sugar instead of regular sugar. I forgot the eggs :)) and put some coconut additionally. The result was amazing! So happy to have found youe website and thank you very much for the wonderful receipes.
Welcome Ayca! So glad you were able to make the cookies your own. 🙂
Do they need to be stored in the refrigerator and how long are they good for once you make them? Can you make strawberry cheesecake cookies?
They do not need to be stored in the fridge, but that would certainly lengthen their life. I haven’t tried them with strawberry, but I would maybe add some strawberry frosting, or make them with strawberry butter.
I make these with coconut sugar, 1/2 C coconut flour, coconut oil & cream cheese oil. Then sprinkle non melting powdered sugar, wait for cookies to cool….melt lemon wafers & coconut wafers on the bottom of parchment paper wait a few minutes, lift off & melted wafers have hardened. They don’t last more than a couple of days! The non melting sugar I send to King Arthur flour! Also the lemon wafers, Michaels carries them but they are Wilton & cannot compare with King Arthur!
Hi Kristin thanks for sharing the recipe. I baked this cookie this afternoon and they were beautiful and moist.
These are really…REALLY good.
I wanted a more lemon bite soooooo….
I added some Lemonade flavored Kool-Aid to the powdered sugar. Add to taste. Works perfect on these or Lemon Cookies….so many things to try it with….;)
What a great idea!!
Far fall I would love to make pumpkin cheesecake cookies. Any thoughts on how to incorporate pumpkin into the batter?
So super yum! I love cheesecake everything but my boyfriend does not so I am limited when I am craving something sweet and decadent like cheesecake. These were even a hit with him!
I halved the vanilla and used lemon extract for the other half to balance out the sweetness a bit. Also I made a simple lemon glaze to dunk them in (just lemon juice, zest, and powdered sugar) and they are divine! Super soft and not too sweet!
Thanks for sharing such a wonderful recipe!
First time visitor here, I was reading through the tips and wanted to pass the word along. I got those nonstick mats last Christmas at Costco. It might be a seasonal thing? I don’t see them all the time, but i do see them often enough.
Thank you!
I just made these tonight and they are Amazing!! My husband and kids love them and they are so easy to make. They all asked if I would add these cookies to the list of cookies that I make for Christmas. Thanks so much for this recipe. I think I found a new family favorite.
Your web site jumps TOO MUCH. for reading the comments. Would liked to have read them all. It helps with a new recipe on any food blog. My question since trying to read is too annoying, can this recipe be used to make bar cookies instead of regular cookies. thanks
Hi Deanna, the comments are broken up into multiple pages because there are too many to load on a single page. I’m sorry that reading is annoying for you. I do not think these would work as bar cookies but if you try it be sure to come back and add another comment.
Lolol….. this kind of made my evening. I get the feeling you’ve got a good sense of humor in real life! I’m looking forward to trying this recipe soon!
I love these cookies! I’d like to try a variation with pumpkin. Any suggestions on how much I would use and if I would need to change the amount of flour to account for the pumpkin?
I haven’t tried this with pumpkin, but maybe if you replaced the butter with the pumpkin it could work. Tough to say for sure though.
They were delicious! I make them with whole wheat flour… although they seem a bit undone…
Yeah I don’t think whole wheat flour would be the best choice because it’s pretty dry.
I was just wondering; How stiff is the dough? Do you think it would work in a cookie press?
It’s not stiff at all. In fact it’s rather sticky. I don’t think it would work at all in a cookie press.
Could you incorporate some lemon juice or flavoring instead of vanilla? I like lemon.
Sure, you could add lemon extract. I wouldn’t add juice because they are pretty “wet” already. Maybe some zest though!
Followed the recipe perfectly and they turned out delicious!! Super soft and hubby loved them. He loves cheesecake and I don’t as much. They were perfect for both of us
I didn’t have a cookie scoop. They looked rough but tasted delicious.
I want to make these tonight but i need to know whether to use salted or unsalted butter!!
Use regular butter unless a recipe specifically states to use unsalted. 😉
Odd. I was always taught to use unsalted in baking unless it specifically called for salted butter. Exactly the opposite! Per my high school culinary teacher: “You can always add more salt, but you can’t take it out.” Lol! Cream cheese is already salty enough. I’d think that adding salted butter would be overkill, especially since she is adding 1/2 tsp in this recipe.
Regular butter IS unsalted butter. The recipe doesn’t call for salted. Also, the recipe calls for salt in the ingredients so in my opinion that would be quite a bit of unnecessary salt. If they wanted salted they would have written that in the ingredients. In my personal experience with baking, never use salted butter unless it specifically asks for it. I hope that helps! Xox
Any idea how much all purpose gluten green flour would be required to convert this recipe?
I’ve been gluten free only a few years, but I would suggest Pamela’s Artisan Flour or any blend. and add xanthum gum if the particular flour doesn’t add it. The bag of xanthum gum should tell you how much of it to use; if not, googlet it. 🙂
What is a good way to store these cookies?
In a tightly sealed container for up to a week.
Can you freeze them?
I haven’t personally done that (never any leftover lol) but yes, it should be fine to freeze them.
I’m going to make them.wondered if anyone who made them froze them for future eating..
Will these freeze? I like to do as much baking ahead as I can during the holidays and freeze, if possible.
Yes they will.
Looks delicious – I can’t wait to try them and
then try them with lemon instead of vanilla and maybe dip in a lemon glaze mmmmm
These sounds fantastic and I’m going to make these for Christmas. Can you freeze them?
Yes.
Want to try these goodies~is parchment paper or silicone mat necessary? Can they just be baked on my cookie sheet? Thanks!😊
It’s not necessary, but helpful. They should come up pretty easily either way.
Can you freeze these cookies? I Would like to make them ahead of time for the holidays.
Question! How do these lovely cookies handle freezing and thawing? Have any everade it that far? Lol
To be honest, no! LOL! But they should hold up fine.
Do these cookies need to be refrigerated?
Have you tried using any type of flour substitute? I am off gluten and most carbs. The sugar I got covered.
Can you freeze these?
yes.
Doesn’t anyone read the questions all ready asked??? Come on people.
Can you freeze these messages also real butter ormaragine?
Can these be frozen for any length of time?
It is impossible to find vanilla extract in my hometown. Can I substitute for vanilla essence?
They are fast, easy and delicious. My family loves them. They are keeper.
Thought they would have more of a cheesecake taste. They are okay cookies, but not over the top that I would make them again.
I totally agree!!!
I saw this recipe and it piqued my interest. I whipped them up and must say these are a pleasant tasting cookie. I did reduce the sugar to one cup as we are not fans of overly sweet baked goods and I think they were just right. When they get an approval and a put these on your make again list from the husband then you know you have a hit on your hands. Thanks for sharing.
Can they be froze?
Yes they can!
K~ haven’t made these yet but the recipe looks divine and took my imagination on a whirlwind path; years ago, in NYC, a friend and I got together regularly to make cheesecakes “every which way you can”. I can see these cookies with finely ground hazelnuts, or vanilla pod seeds, finely snipt dried apricots, or cranberry n pistachio, or flecks of orange rind with Cointreau or Grand Marnier instead of/or with the vanilla, or try a wee dab of jam on top while baking. My aunt used to incorporate some cottage cheese in her cheesecake and it gave it some extra height, I’ll try that too.
Anyway, so glad I stumbled on your site, I’ll send pics if I can ?
Thank you for such an inspirational recipe – you’re the bomb !
Candice
I have to try these! I love this kind of cookies – it seems perfect in texture and taste ♥
HI a friend and I get together each year after thanks giving and bake and we tried these this year. We both love them; we do have a question… Should you refrigerate them? We ask only because we make tons and take them to work and can have them left over for Christmas and New Years.
Thank you
Robin
If you want them to last that long, yes I’d try refrigerating. However, I can’t say that I’ve done that for too long. I would say 2 weeks tops in the fridge. But try freezing them!
Looking to make these for Christmas and want to know can the batter be made ahead of time and refrigerated?
May I know if the batter can be done ahead of time?
You can refrigerate, but I wouldn’t do that for more than a day.
Has anyone tried to make a thumbprint and add a pie cherry? Just an idea… 🙂
Sounds delicious!
We have a “Giving Plate” at work right now. I can’t wait to make these cookies this weekend to present to a co-worker on Monday! Will post how well they are received. Thanks for your time & efforts in the recipe & posting!!
I make something like these called Snowballs where 1.5 cups of finely chopped pecans are added. I use a tablespoon to scoop up a ball, I roll it bake 12 to 18 min the let cool 3-4 min and roll in powdered sugar. Delicious !!
Hi Kristin, your cookies look lovely. Do you store them at room temperature or in the refrigerator?
LOVE, LOVE, LOVE THESE – THANK YOU SOOO VERY MUCH FOR SHARING!!!!!
Yes! I made these incredibly delicious cookies. Insted of 2 1/2 cups of flour, I put 2 cups flour and 1/2 cup corn starch, they came out nice and light. Thank you so much Kristin for this recipe. You have a new fan here.
https://www.facebook.com/1788718551425994/videos/1797838637180652/
I baked these live on my Facebook show. They turned out DELISH!!! Thank you for sharing the recipe,yum! Check out the video in the link above 😉
So glad you loved them Andrea. Please leave a link in the post so people can find the recipe. Thanks!
Tried these this evening. They are incredible! I added lemon juice instead of vanilla and doubled the recipe. Softest cookie you’ll ever eat! And easy!!! A hit at my house!!! Great thing about these cookies, I would guess, is that you can add a little of this or that or switch this for that and they will still be excellent! Thanks for sharing!
Do u use plain flour or self raising flour
all-purpose flour.
Is it a big deal if I use the neufschatel creeam cheese (1/3 less fat)? Only because I have so many bars of that right now and looking to use them ASAP
I haven’t tried with that type of cream cheese, but it could possibly change the consistency. I think it’s worth giving it a shot though!
I made these but added a little almond extract, delicious !! Thanks for the recipe!
I made these last night to send most to my soldier , and his fiancé. Now I do not like cheese cake at all , but these were not only easy to put together , and easy to bake . They are light , and airy , and not overly cheesy , but you can tell they are definitely cheese cake . They are good with or without the powdered sugar . In fact the sugar kinda covers the cheese flavor , and makes them a little to sweet for me . Definitely a recipe for all to try , and definitely will be one that I add to my cookies I bake yearly .
Just made two batches of these but dipped bottoms in chocolate instead of using powdered sugar. With or without chocolate or powdered sugar, these are FANTASTIC!!!!! My new favorite cookie. Thank you for posting this recipe!!
Hey! I made these and they turned out pretty good only that they have a little bitter aftertaste. Did I do something wrong? I would love to make them again but without the bitter.
Hmmm I’ve never had a bitter aftertaste so without being in your kitchen with you it’s hard to guess what could have happened. My only guess would be to wonder if maybe one of your ingredients was bad?
I made these cookies for a cookie swap. A very good recipe for a cookie swap. Instead of the Vanilla, I used 2tsp of lemon juice. I used a ‘cookie scoop’ but then decided that the cookies were too big, so I just rolled them instead. I didn’t have any problems with the cookies being “dry & crumbly”, nice and moist in the middle.
Thanks for your feedback Kimberly!
What kind of chocolate did you dip them in?
What if all you have is unsalted butter??
These look so delish. I think that I would like to use strawberry or blueberry cream cheese instead of the plain one and a different flavored extract other than vanilla, will update once made.
We did not like these cookies at all. They are very blah tasting…I was expecting more flavor with the cream cheese. They looked exactly like the picture, & your tips were all followed. Will not make again.
Has anyone tried freezing these and if so, how were they after thawing?
The batter tasted sweet and cheesy, and I was excited for the final product. Unfortunately, baking seems to mellow a lot of the cheesy oomph. The cookies are bread-y or cake-y with a mild complexity from the cream cheese. They’re not bad, but they don’t taste like cheesecake. These cookies would be a good carrier for citrus (as another commenter states) or used as a base for strawberry shortcake because they are so tender. This is a solid base recipe ripe for further experimentation.
I just wanted to update that these cookies got better on day two! The flavors and texture developed a more over time. I would update my original comment to 4 stars.
I have been gluten free for a few years; thus, it’s difficult for me to judge a good gluten cookie. This Christmas, I’m making cookies for someone who has trouble swallowing: Would these be “acceptable “ in that situation?
Thanks.
I can’t recommend anything for that situation…you’d have to really know that person to know what is acceptable.
COULD YOU PUT A DAB OF JELLY ON THESE BEFORE BAKING?
I’m not sure that would work.
Just made these cookies with Neufchâtel- don’t know how much that matters but the cookies are like cake and very bland. Very disappointed!
The Neufchatel can make a difference in the flavor for sure. If you can, try them again with regular cream cheese and maybe add a little lemon juice.
Just made these last night. Simple to make, but I added 1 1/2 cups of sugar instead of the 1 1/4 cup and let’s just say they came out “melt in your mouth” delicious. These are just as pretty as they are good. Not bland nor too sweet but PERFECT!
I just made these and followed the exact instructions! The first 6 came out very buiscuit like, you may want to add to the instructions I had to bake mine at 325 for 10 mins and had to roll them into balls instead of plopping them down with a ice cream scoop.
Re TIPS to prevent OVERBAKING & dryness. I would like to add 1 more tip by emphasizing something ALREADY stated in your recipe. You say to remove cookies from cookie sheet after 1-2 minutes & place on cooling rack. If you don’t remove the cookies within 1-2 minutes, they will continue to “cook” on the hot cookie sheet! We Bakers sometimes get so focused on getting the next batch ready to go in the oven, we can lose track of time & wait too long to remove the baked cookies from the cookie sheet. So I always set my microwave timer to remind me because 1-2 minutes passes so quickly! Also never place cookie dough on a hot cookie sheet! You need to either use 2 cookie sheets, which is my preference, or wait for cookie sheet to cool. Placing raw dough on a hot cookie sheet can cause them to “melt” & spread out. It definitely alters the consistency of the baked cookies. These tips apply to just about all cookies, not just to this recipe. Hope these tips are helpful!
Thank you so much for your feedback and tips Donna!
I just these cookies. I substituted the Vanilla for fresh lemon juice. I also added crushed graham cracker crumbs to the top of cookies before baking. I also used a 1 1/2 scoop , I prefer bite size cookies. DELICIOUS!
How do you store these cookies? Do they need to be in the refrigerator?
Just made these cookies last night and they are yummy. My husband loved them. Somewhere between a light cookie and a little pillow of deliciousness. I used vanilla. Will try lemon next time which may be tomorrow! Thanks.
Do these need to be refrigerated?
No.
Hi!
I am of South America and our measures to Cook are different to the American, would be great than in the recipe you put the amount in grams, so it would be much easier.
Thank you
I tried these with almond and they were amazing!
This cookies are delicious, I only used 1 cup of sugar, and with the powdered sugar at the end they taste really nice without being too sweet. Which is the best way to store them? Thanks for sharing the recipe 😋
what type of flour do you use, Self rising or all Purpose
all-purpose flour
I wonder what would happen if you substituted a little bit of cornstarch for the flour. I hear cornstarch softens the harsh proteins in flour. I would have no clue the ratio though. Just a thought. I have heard that using cornstarch in a chocolate chip recipe will soften the finished cookie and stay soft. I also have heard of using cornstarch in sugar cookie dough, the kind you roll out for cutouts and you can keep rolling out scraps and it won’t change the texture.
Hi Kristin, these cookies are amazing! I dusted half of them with powdered sugar and put a lemon glaze on the rest. Sooo good and they really do taste like cheesecake! The possibilities for these cookies are endless. I think next time I will add sprinkles for funfetti cheesecake cookies. I also think these would be great with chocolate chips and white chocolate chips and cranberries would be delicious too. Again, the possibilities are endless! If this recipe didn’t work out the first time, I definitely encourage to try again. You will not be disappointed. If you follow the recipe and tips, they should come out perfectly like they did for me. Also, I chilled my dough for a few hours which allows the flavours to develop and makes the dough easier to handle (I rolled my dough into balls after chilling.) Also, for people wondering if you can freeze the dough, yes you can! After chilling the dough in the fridge, I rolled into balls and placed on a parchment lined cookie sheet and put in the freezer. When the dough was frozen, I put the balls into Ziploc bags. When I baked the frozen cookie balls, I added a minute or two to the bake time. They come out perfectly. Thank you so much for this recipe, it is a new favourite and I will be baking it often! I look forward to trying your other recipes.
The BEST cookies ever. I just follow the recipe. It is PERFECT. It doesn’t need more sugar.
Could you put some jelly in the center?
I haven’t tried it, but some have and say it’s delicious!
The shape was perfect on the mat but after 3 mins they melted 😲😲😲😭😭😭
Why????
They melted after removing from the oven? Or before you put them in?
My son loves these. They remind me of the soft cookies that you can get in the bakery that have the frosting on them. I’ve added lemon on some batches, and sour cream on others. Then I put some vanilla or lemon frosting on them with sprinkles. Better than store bought!
It was perfect. I added cranberries and lemon juice – everyone loves it, thank you.
I sprayed olive on spray on my ice cream scooper and it helped alot!
Great tip!
Just made these cookies today for first time and they are SOOOO GOOD that I wanted to leave a comment! After they cooled down enough to be eaten, half of them were already gone and we kept wanting more. They are so moist and creamy and totally addictive. I think I’ll make another batch again tomorrow since I have extra cream cheese in the fridge. Thank you so much for this wonderful recipe!
I tried to make these and I was very disappointed. Won’t make again
Sounds very good
These were insanely GOOD! They were so quick & easy too. I loved how they weren’t TOO sweet but just sweet enough. I ate them warm right out of the oven with a glass of cold milk. AMAZING recipe.
cut you make them a day or two before?
Yes.
Made them and LOVED them !!! However I love almond extract, so I used that instead.. My taste tester loved them as well.. I only had one.. Stupid,stupid diets !!!!
OH MY GOSH THESES COOKIES ARE SOOOOOO GOOD!!!!! The first time I made them, I followed the recipe exactly. The next time I added an extra 1/4 cup of sugar, and an extra 1/2 teaspoon of vanilla. It just made them a tad sweeter is all. I even froze the dough in individual cookies and they bake perfectly. They are pillows of heaven! ❤️
I love your “pillow of heaven” analogy! So glad you enjoyed them!!
Oh wow, what did I do wrong? My mixtures was runny, like cake batter!
I am going to try this but I sure do hope I can keep them soft and not get hard like all the rest I have ever made lol
I have made these several times before but don’t think I left a comment. Well, these are heavenly. Their light and creamy taste make them addictive. I have been asked for the recipe several times and just today I took 40 to a meeting of 12 people and they were all gone! The only thing I changed was using shortening (with 1 tbs of water) instead of butter. Thanks Kristin;)
Can’t wait to try these.
I put the dough in the frig for just a few minutes and it is not so sticky. Thank you for the recipe I make these every week for my hubby he loves them. The only change is I put royal icing on the he hates the dust from powered sugar
Awesome! So soft and just sweet enough.
Hi Kristin, I would like to ask whether you have any experience with replacing the all-purpose flour with coconut flour?
Anyway, the cookies are the best I’ve ever made and there’s never enough of them when I bake them. Thank you for the delicious recipe.
I love hearing how much you love these cookies – they are my favorite too! I haven’t tried coconut flour, I’ve actually never used that for anything. If you try it be sure and come back to let us know how it goes.
Just made the cookies. It’s a great recipe. The cookies are very soft and moist. I’d also like to know where and how to store the cookies? Should they be refrigerated? Should I cover them once they are cooled?
i made these in january 2018 only thing i did different was use cup for cup gluten free flour as i have celiac’s and cannot have gluten. they came out amazing. everyone loved them and they could not tell they were gluten free. they love your cheesecake cookies. they did not last a day in the house.
Just made these cookies, delicious !
Nice cookies, can u gv eggless cookies recipe
Would like to bake them for my husband
Has anyone experimented with other flour? I can’t do wheat. I have coconut and almond flour on hand, so I may give it a go!
I followed this recipe exactly as it’s written, & sadly no one could taste the “cheesecake” flavor. I was told they tasted like flour. 🙁 i even tried dipping bottoms & then the entire cookie in milk chocolate & dark chocolate …. Then all you tasted was the chocolate. I trashed them!
Cannot wait to make these! My 2 year-old grand-daughter thinks I have cookies on me at all times. She will love these. Thanks so much for sharing!
Mine did not come out looking pretty like yours. Mine look like drop biscuits. They didn’t change shape once in the oven. But they are delicious all the same. And once you put powdered sugar on them, no one can tell they are ugly.
Definitely will make this recipe
I’m going to bake some cookies to take to my niece’s small, family wedding. I’m flying and plan to carefully pack 5-6 doz in a tin to carry onboard. These would be a big hit, but I wonder if they might be too delicate for the trip. Your thoughts?
Tough call, but I think they’d be ok.
Can I make these cream cheese cookies with peanut butter?
Peanut butter is a completely different make-up, I’d find a good peanut butter cookie recipe if that’s what you want.
Can you send me the cheesecake cookie recipe?
Any of the recipes!
Just made it. So delicious! I added less sugar and they came out perfect! Thank you for receip!
I would like to make these for my daughters wedding. Can’t these cookies be put in the freezer?
Hice tus gallegas y fueron todo un éxito.. excelentes ideas me encantan! Por cierto no m quedaron como la foto no así de esponjosas tal ves sea por que las hice con batidor de globo y no con batidora jeje pero igual me encantaron !!
I am going to make these cookies, can you send recipe by e-mail?
I am going to make these Cheesecake cookies…they look amazing and easy! Thank you!
I just made these. Followed the recipe exactly and they came out perfectly!!! Definitely a new family fav!!! Perfect sweetness and consistency.
Hi. My family loves cheesecake so I cannot wait to try these! Just 1 question: is it just regular salted butter or unsalted butter? Thanks!
I always use regular salted butter.
These look delicious! I’m wondering if they would freeze well?
Can you refrigerate the dough before cooking?
I used these for my daughters wedding in October and my other daughter wants them for her wedding this weekend and I am making several dozen.
Yes you definitely can – in fact that can help the cookies hold their shape.
How do you store them
Made this Cheesecake cookie recipe twice. When fresh, they were very tasty. Day two and they begin to have a bitter aftertaste. Maybe an alum taste ? Would the 2 tsp. of baking powder be a misprint ?
If I chill the dough for a while would these work as cut out cookies?
No, they wouldn’t be good as cutouts.
These look amazing, can’t wait to make with my granddaughter when I get home. I’m wondering if to add some lemon juice and zest for a summer flavor? What do you think a teaspoon of each?
I think that would be a great addition.
Today is Tuesday and I need them for Saturday. Can I bake them today and freeze or refrigerate them for Saturday?
That’s a tough one…I’d say freeze them.
Szervusz Kriszti!
Nagyon gyönyörű és finomnak tűnik ez az egyszerű kis keksz féle. Nagyon sajnálom, hogy magyarul nincs meg a recepted, amit a videon közzé tettél. Üdvözlettel Éva
I not want wait to do this’s amazing 😉 I want to do for my granddaughter vacation days at my home!!
I made these last night and they were delicious! Only problem is I stored them in an airtight container and today they were soggy. How do you store them?
What is the calorie’s and nutrition information
Someone asked the question below but it wasn’t answered. How do you store them? Same thing happened to me, I put them in an airtight container and next morning they were soggy 🙁
Old baking powder will give you a alum taste. I threw many cookies away before I figured it out.
Made them and my family loved every last bite.
Very good
My entire family absolutely loves these cookies!! Great recipe thank you!
Love these cookies they are amazing!!!!!!
Would this work if I used a gluten free flour?
I haven’t tried it, but if you try it please come back and let us know!
Thank you so much for letting me join
How far apart should they be placed to bake?
Look delicious can’t wait to make today.
Do you think it would be ok to add mini chocolate chips?
I believe others have so I’d say go for it! I’d start out with no more than a 1/4 cup though.
How much is 1 cup exactly ??? 200 g???
Do you think these would work well with almond flour and stevia substitute?
You could definitely try it! The flavor obviously wouldn’t be the same, but if you would use those for other things, I’m sure they’d work for this.