Cheesecake Cookies

These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie recipe that’s not too sweet but totally addictive!

We love classic cookie recipes, like The Best Peanut Butter Blossoms and Oatmeal Raisin Cookies. These Cheesecake Cookies are the soon to be classic that everybody will be raving about.

Pan filled with cheesecake cookies


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. These cookies have an ultra creamy texture that resembles a cheesecake, with the subtle flavor of one.

Pan filled with cheesecake cookies

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.

Stack of cheesecake cookies


  1. Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats. It’s important to preheat the oven so that the cookies will bake evenly.
  2. Beat room temperature cream cheese and butter together at high speed until the mixture is fluffy and smooth, then add sugar and beat until fully incorporated and fluffy. The mixture should be smooth and not at all gritty since the sugar will melt into the warm butter. Finally beat in eggs and vanilla.
  3. Mix the dry ingredients together in a separate bowl with a wire whisk. This helps to ensure that the ingredients are evenly incorporated once you add them to the butter mixture so there are no clumps of salt or baking power because EW.
  4. Be careful not to over-mix when adding the dry ingredients to the wet because this will release the gluten from the flour resulting in a dense cookie. We’re going for light and fluffy and oh so creamy.
  5. Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart. NOTE – THE BATTER WILL BE STICKY. You can put the batter in the fridge for 10-20 minutes to help it firm up a bit, but it will still be a little sticky and can be difficult to work with. I promise you though the end result is so worth it!
  6. Bake for about 10-11 minutes. The cookies should be light in color, not browned, and just starting to brown on the bottom. *The actual length of baking time may vary as oven temperatures do tend to vary as well.
  7. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

A close up of 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. Here are some tips based on questions and issues from readers.

  • “The flavor/sweetness is too subtle.” 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.
  • “They don’t taste like cheesecake.” This one is a tough one to answer because, well, this is not a cheesecake recipe. It’s a cookie recipe. The term “cheesecake” refers more to the creamy texture of the cookie. 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. This will give a more tangy bite which will more closely resemble the flavor of cheesecake.
  • “My batter was way too sticky.” 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. And if you watch the video just before the printable recipe, you can see that this cookie recipe really does work!
  • “Mine came out biscuit-like and crumbly.” – As stated in the original recipe, it is imperative to NOT 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 lightly 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.

A bowl of cheesecake cookie dough

Several people have asked about the silicone mats – I got them 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 recipe in our house. I hope you’ll give these awesome cookies a try – they really are super delicious!

Pan filled with cheesecake cookies

Looking to fill your chocolate fix? Try our Chocolate Cheesecake Cookies! And be sure to check out the Christmas Cheesecake Cookies version for the holidays!

For more delicious cookie recipes, try these:

A half eaten Cheesecake Cookie

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A half eaten Cheesecake Cookie

Cheesecake Cookies

Creamy, fluffy cookies with a delicate powdered sugar topping
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 44 cookies
Calories 87kcal


  • 8 ounces full fat 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


  • 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 about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
  • 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.


  • The vanilla smooths out the flavor, but for a more tart, cheesy 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.
  • Nutritional values and calorie count is per cookie.
  • These cookies do not need to be refrigerated. Store at room temperature in a sealed container.
  • For more tips, be sure to read the FAQs in the post.
  • For chocolate dipped cookies, melt some chocolate in the microwave (chocolate chips or wafers and dip the cooled cookies in the melted chocolate. 


Calories: 87kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 18mgSodium: 64mgPotassium: 35mgSugar: 5gVitamin A: 145IUCalcium: 16mgIron: 0.4mg
Keyword cheesecake cookies

A tray of cheesecake cookies with text overlay Cheesecake Cookies pinnable image (stacked cookies)

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. I won my family’s annual cookie challenge with this recipe this year! I added white chocolate, Graham cracker crumbles and a strawberry slice on top… amazing! Thank you!

  2. My family ate them right up! They are so easy to make and perfect dessert for any occasion. Recommend for any level of bakers.

  3. One of my all time favorite cookie recipes. I make them at least 5x per year, especially closer to the holidays. I love dipping them in chocolate and sprinkling them with coconut flakes or pieces of nuts.

  4. These cookies are so good but super simple. All of my husbands guy friends want to buy them from me-they’re that good! A nice subtle, not overly sweet cookie with a unique texture. I dip the bottoms of mine in chocolate and they’re wonderful.

  5. Love these cookies, can the raw cookie dough be frozen and baked at another time? Also, I do a vanilla drizzle on top to give it a little more sweetness, or add 1/4 tsp of almond extract…..delicious!

    1. To be honest I’ve never frozen this dough. However, it should work just fine. Vanilla drizzle sounds amazing!

  6. Pondering adding diced strawberries, of either dried or frozen, anyone have any luck with trying that? For the regular recipe, I use self-rising flour and let the dough chill for an hour before spooning out and baking. Simply such a happy recipe.

    1. I’m so glad you like the recipe! I’d be cautious adding strawberries because of their high water content. Dried might work though.

  7. One more question… Do you use salted or unsalted butter in the recipe for Cheesecake Cookies?

    Thank you,

  8. My friend’s favorite dessert is cherry cheesecake. Do you have a suggestion as to how to add cherry pie filling to the cookie?

    1. They are fairly small cookies so I’m not sure the best way to add that. Definitely read through the comments though because there are a lot of great suggestions from readers.

  9. Cheesecake cookies are a favorite at my house. But after I put them on baking sheet , I add about 1/2 tsp of strawberry preserves to each cookie just make a indention in cookie. These taste like strawberry cheesecake, we love them.

    1. Hi Susan, that would be a completely different recipe. I do have one that is similar and uses a cake mix. Find it HERE.

    1. Hi Heather, this is the same recipe as the chocolate dipped ones, which is why I combined the two. I added instructions for dipping them in chocolate in the recipe card.

  10. I substituted rice flour for the flour and monk fruit sweetener for the sugar (only used as cup) added some lemon extract along with the vanilla and they were wonderful!

  11. These are one of the best cookies I have ever mad. I hate to say this but no one got any of these cookies, I kept all of them for myself. They melt in your mouth.

  12. Hey there! If I wanted to add a maraschino cherry on top would you recommend doing that after baking them? Thanks so much for the recipe!

    1. I’d probably do it after baking, but it would be ok to do it before. Just make sure they are really dry.

  13. I made these last year for a few friends and family who don’t like (gasp) chocolate. I melted white chocolate and some lemon zest and dipped the cookie into the icing. Really delicious and very addictive. The texture is wonderful. This is becoming a staple on my Christmas baking list. The flavor variations are endless. Thank you for this delicious cookie recipe!

  14. Hi there, I’ve been looking for a great recipe like this, thank you! I’ve been meaning to use up a bottle of strawberry extract and was wondering if adding it to your recipe would require any changes? More flour maybe?

  15. I live in high altitude 8,500 ft above sea level. Do I need to add more flour or change anything so the altitude doesn’t affect my cookies? Will be making them for the first time for my holiday baked goods basket!

  16. Delicious! Just the right sweetness. I am eating them as they cool! Will make another batch for the holidays and freeze the dough once scooped.

    Thank you for sharing.

  17. Just wanted to say that these cookies are amazing and even my husband, who isn’t into sweets at all, can’t get enough of them! Thank you for sharing all your yummy recipes for all us at-home bakers to try!

  18. I made these for a quick dessert and my family loved them! I followed the recipe as is and they came out perfectly. Thank you for sharing!

  19. I have been making these and bring them to my daughter’s tournaments. Recently, I started adding soaked dried blueberries and on another batch salted caramel….everybody loves them.

  20. I have made the original version with the bottoms dipped in chocolate and have loved them and so has anyone that I’ve every served them to. My question is, do they freeze well? I am making for the holidays and want to make in advance. Thank you!!

    1. Yes! Freeze them in a single layer so they don’t stick together. Once frozen you can package them all together.

  21. made exactly as directed no issues actually a good tasting cookie I did put batter in frig maybe 5 mins and of course I had no ice cream scoop big spoon worked fine thank you

  22. I have discovered this recipe nearly 4 years ago and ever since these cookies are the big hit for the family and friends. I literally LOVE them and I always made a double recipe at once to make sure we have enough :):)

  23. Theses cookies are amazing. Everytime I share them i get asked for the recipe. The latest batch i sprinkled with sugar and cinnamon. Be careful not to over bake!

  24. You mentioned you thought the cookies were sweet enough once they were dipped in chocolate. I didn’t see anything about dipping the cookies in chocolate. Can you please leave the information about what type of chocolate you dipped them in?

  25. These cookies were delicious! Thank you! Can you recommend an egg substitute that won’t compromise the taste and texture too much?

    1. hi Erica, I haven’t ever cooked with egg substitutes so I don’t have any recommendations, sorry!

  26. These cookies are wonderful! I’m actually looking for a recipe for strawberry cheesecake cookies. Could I add maybe 1 cup of chopped strawberries to this recipe?

        1. Yes, I’m working on a recipe to post! Omit the eggs and add half a cup of pumpkin. That should work.

  27. These turned out so tasty! I made them with 1 tsp of vanilla plus 1 tsp of lemon juice and the zest of 1 lemon. Also, instead of spooning them onto a baking sheet, I piped them like frosting. So easy since the batter is soft! Will definitely be adding this recipe to my cookie rotation. 🙂

  28. How long do these stay good for. I am making them now but do not need them until tomorrow. Will they still be ok?

  29. Sorry. I want to know. how many 1 1/4 cups of sugar in grams? And 2 1/2 cups all-purpose flour in grams?

    1. Hello, I’d recommend googling “cups to grams.” It will give you a calculator that you can use for conversions.

  30. I followed the recipe exactly and these cookies are delicious!!! I like that they aren’t extremely sweet, kids loved them and I will definitely make them again!!

  31. I made these cookies for the second time and they are wonderful! I had a hard time not eating the dough it’s so good! I followed the recipe exactly and instead of vanilla I added two teaspoons of fresh lemon juice and a little bit of zest. The lemon flavor is very subtle, but refreshing. I will definitely be making them again

  32. I have been making this cookies for about 3 yts now and everytime I bring them to my daughter’s tournaments, it is always a blast. Even the parents can’t get enough of these. I always make 2 recipes at a time and they are always finished. Love them

  33. Made these cookies yesterday & they are YUMMIE!!! My Husband loves them!!! Thank you for sharing!

  34. I ran across your recipe yesterday and decided to make it because I had all the ingredients for it. Followed the recipe exactly and I was just curious as to why these cookies didn’t flatten out after they’re done baking like most cookies? The first batch that was in the oven when I took them out after 11 minutes, they still looked like the tablesoons that I put in there in the beginning. So for the rest of the cookies I made, after about seven minutes, I had to flatten them out myself to finish up the 11 minute baking time. Other than that, they tasted really good and very soft.

    1. I’m glad you liked the cookies. You’re right though, they don’t flatten out a lot in the oven. They are more rounded on top, like wedding cookies.

  35. Hi Kristin, I was wondering if I could go less on the sugar as I do in a lot of recipes or would it affect the baking of the cookie.

    1. These cookies aren’t overly sweet, but it probably wouldn’t affect the final product to leave out the sugar. You could certainly leave off the powdered sugar topping.

  36. I made this recipe for a party and I’m sad I didn’t make more. It was such a big hit. Absolutely delicious!! Thank you.

  37. Thank you for your recipe it was delicious a big hit took them to a friends party for her husband who turned 80 he loved them left all the left overs for him ❤️
    Don’t have a web site (sorry to complicated barley can operate a computer 🙂 )

  38. I cook these cookies all the time for my husband, they always come out perfect. I sometimes ice them with royal icing my hubby’s favorite way

  39. I have made these for three Christmases in a row to give away to guests in a treat bag and I never stop getting rave reviews on them. They’re so light and delicately sweet, even with the powdered sugar on top. I dipped some halfway in milk chocolate that was leftover from something else I was making and they were delicious also! Thank you for this recipe! It’s a keeper!

    1. I forgot to mention—I use the lemon juice version instead of the vanilla since many other cookies in my treat bag have vanilla in them and I wanted a little variety. Delicious!

  40. I just made these [Cheesecake cookies] and used peppermint extract and peppermint chips , they turned out great.

  41. These recipes sound delicious and I’m anxious to try at least one of them today. I was looking for a Sour Cream cookie recipe when I came across this one. My mom used to make sour cream cookies when I was young (over 50 yrs ago) and I remember vividly how addicting they were! I’d sneak a few out of the jar all the time. Do you have a recipe like that or have you ever tried one?

    1. It will make roughly 3-4 dozen. The recipe states 44 cookies because that’s what I get when I make them. It depends on the size you make each ball of dough.

  42. Could you make these like a thumbprint cookie with a lemon or cherry filling? If so should you bake with the filling add filling halfway or when done?

  43. Made these cookies 2 years in a row and going for a 3rd! They always come out perfect and are a huge hit at the exchange!! I follow directions exactly. Thank you!!

  44. Hi Kristin, Just want to send you my results. I didn’t get light and fluffy cookies. It may be due to the following, I am not sure….I used almond flour (what I had), Demerara cane sugar crystals and 2 teaspoons of lemon juice (not vanilla. My cookies are flat and very soft texture in the middle almost as if they didn’t cook thru. I was experimenting with this recipe before taking to an event, so I am glad I tried it out. Not sure what happened though. I measured everything exactly and did not overmix at all! Maybe undermixed a little bit. The first group was at 350 degrees and the 2nd group at 375 degrees, which seemed to help slightly. The dough was put in the refrigerator for @ 10 minutes. They were light brown on the bottom also. Please let me know your thoughts…Just wondering. Thank you

    1. Hi Linda, I’m guessing your substitutions are the cause of the issues. Any time you change out what is called for in a recipe, especially in baking, you run the risk of it not working out.

  45. I used vanilla the first batch I made. After reading the comments I decided to use 2 tsp of lemon juice and some zest on the second batch. I also did as suggested and used 1/4 cup more of sugar. These cookies were delicious! As it. says, don’t over mix and the cookies have to be checked on the bottom to make sure done and not getting over baked.
    This will be a go to recipe for me…love them!

  46. Hello, do you think the batter will freeze well? Everybody loves them and they’re quick to make but I was thinking of quicker by having a few predone Frozen.

    1. If you want to freeze the dough make sure to wrap it tightly first with as little air as possible. Freeze for up to 4 months.

  47. I just read that you used salted butter, I used unsalted. After reading comments I kind of wished I tried the lemon. They taste a little “off” to me. I’m no baker so I can’t put my finger on what I taste that is making me think they are just ok. ??‍♀️

  48. I really liked the cookie it was a good recipe except when storing them in the container and closing the lid all the powder sugar on top melted now I’m stuck what do I do? How do you store them without melting HEeeeeLP!!!!!!

    1. My guess is they were too warm. You can serve them as is or sprinkle the powdered sugar on just before serving.

  49. I’ve made these multiple times now, and they are a HIT in my house! I have a silicone mat, and I’m not sure how I ever baked cookies without it! Definitely worth buying. Thanks for the recipe!

    1. Yes you can freeze these cookies. I’d recommend not adding the powdered sugar as that can get a little wet when defrosting.

    1. You could definitely leave the dough in the fridge overnight. In fact I recommend chilling it for a bit. I wouldn’t leave it longer than 24 hours, and be sure to cover it tightly.

    1. I think it should work. I’ve never baked with stoneware so I can’t say that personally it’s worked for me but I imagine it should be fine.

    1. You can store them at room temperature or in the fridge. I would recommend room temp though; the condensation from the fridge can make the top mushy.

  50. These are delish! I left out the vanilla and added the zest and juice of two lemons. Yummy, soft and moist!

  51. I used a different recipe I found on Pinterest and it suggested that after putting it in the fridge for about an hour to flour your hands and keep them floured to roll out a 1/2 inch balls and then flatten them with the bottom of a glass (floured) and they came out beautifully. So if you don’t have a scoop use your hands. Love these cookies.

  52. Hi, how long can keep the dough frozen for if I want to keep these on hand to be able to make in short notice?

  53. I made these for my residents at a retirement community, and they LOVED them! I did too, cheesecake is my favorite, but soo time consuming. I found the dough to be pretty easy to work with, once I’d coated my hands in oil to get them nice and round! Making a batch today for my family. Yum!

  54. Just made them!!!! Loved them! Just wondering how long they will keep in a Tupperware type container? Having company in two days and hoping they’re still be as good as today.

  55. Wow! Everyone raved about these cookies! I made the first batch as directed, but with 2 tsp lemon juice instead of vanilla, and on the second batch I added lemon zest from about half a lemon and it was perfect for that subtle lemon flavor! Adults and kids equally loved loved these cookies! This will be my go to cookie!

  56. My initial reaction to the cookies once I baked them was they were very pretty but the taste left you wanting more. However, my second tasting as well as my family’s opinion was they are delicious and satisfying but not the over the top sweet we expect in a cookie. I will make these again, in fact my 22 year old grand daughter requested them for her birthday!!!! Thank you, a really different, delicious treat!

  57. These are the best cookies, EVER! I’ve made them a couple of times and they are amazing. I love how they aren’t super sweet. The powered sugar adds that extra goodness. They are the softest and wonderful with my morning cup of coffee.

  58. Made the batter and put it in the fridge, but the constancy is more like a heavy pudding. A far cry from cookie dough. Is this normal?

    1. That doesn’t sound quite right, but the dough is pretty loose, If it’s really rainy and cold where you are that could play a part in the moisture of the dough.

  59. These turned out great! Thanks! I used 2 different pans and the dark nonstick one definitely baked the cookies faster than the pampered chef one. Just watched them closely and both were great!

  60. Delicious and easy! I’m a fan of soft cookies and cheesecake, so I was excited to give this a try. Followed the recipe and had so much cheesecakey goodness! My first batch came out a little wonky without a cookie dough scoop, but the next one I just rolled them with slightly wet hands and they look much more photogenic.

  61. I made these today and they are nothing like in your photo. Yours are round mine are heaped up.
    Even though they taste good. The first batch I made were-doughy after 11 minutes in the oven so I’m wondering at what altitude you baked yours and if I need to add or decrease any flour we are at 4500 feet any suggestions would be helpful I really like the flavor of them and I think the kids will like them .
    Thank you for sharing

    1. Hi Bonnie, We live i Southern California, by the beach so not at a high altitude. Perhaps that could be part of the issue? They should flatten slightly but still be puffy. I’m glad they at least tasted good!

  62. Hi Kristin! A little update from my previous comment! I decided to make a second batch of this recipe to give to my cousin as a Christmas gift. I replaced 0.5 cup all purpose flour with 0.5 cornflour to give the outside of the cookies that little extra crunch. I don’t know if it’s because I’m from Indonesia and it’s kinda warm here that my 1st batch came out a little cakey even though I left it in the oven until the bottom of the cookies were golden brown. Nevertheless, perfect recipe. Will do it again! Xxx -Merry Christmas from Indonesia!

  63. Do these have to be refrigerated after being cooked? We baked 2 days ago and left out on a plate under plastic wrap. Wondering if they are bad now?

  64. Forgot to make these the night before for a holiday party at work. Woke up and baked this at 5am and was done by 7am. Fairly easy and they tasted great. Received lots of compliments.

    1. I made these today with 2 cups of almond flour and 1/2 a cup of coconut flour. I also used erythritol as a sugar substitute. They were delish. My kids love them as well and wouldn’t stop eating them.

  65. I like the idea of the powered sugar but not the mess. Could I roll them in powered sugar before baking, kind of like a crack cookie, and get the same taste?

  66. Does anyone know if I can add crushed Oreo or would it change the cookie consistency too much? I love Oreo cheesecake but I don’t want to end up with an Oreo biscuit lol.

  67. I made these last year the day before event and they turned out perfect. They were a hit. This year I want to make earlier. How do you store them? Do they need to be refrigerated or just air tight container?
    Thank you!

    1. Store them in the fridge without the powdered sugar for up to 1 week. Beyond that I can’t speak for the quality.

  68. I made these this week and had to cut my husband off as he kept “testing” each tray that came out. Has anyone tried to sub out some flour for coco powder to make them chocolate. After reading the comments I have several variations that I would like to try.

  69. I made these cookies and I can’t figure out what I did wrong. They didn’t flatten out like the ones in the picture. They stayed in the ball shape from when I scooped it. They tasted a lot like biscuits.

    1. It’s possible they were overmixed, but without having been there I can’t answer for sure. The usual culprit for a dry cookie result is over-baking. Is it possible that your oven was too hot?

  70. These came out perfect. I followed your simple instructions exactly. My husband loves them because they’re not super sweet. I think I’ll try Hershey kisses in the middle of them. I love how versatile this cookie is. It tastes amazing on its own or try various things. Oh like maybe a dollop of eggnog whipped cream or spiced rum whooped cream.

    1. Ohhhh! I love the idea of a hershey kiss! I would say take them out a minute before time is up, then add the kisses and quickly put them back in the oven for no more than 2 minutes. Then let the cool for a bit on the sheet.

  71. I, I’m Jacqui. I’m a baker by heart, profession, and classically trained. Theee cookies tasted so delish! I was just a little confused on spacing and overall what texture to look for? I’m not sure if they should still be a little gooey at the top or firm through out the cookie. The pic you had was them all next to each other and looked amazing but the ones I did closely didn’t bake as well. I even added extra time bc they were till gooey. I’m a huge fan of underbaked cookies so me and my family ate them up!

    1. The spacing in the photograph was just for the photograph, and for adding the powdered sugar easily and quickly. The dough should be about 1-2 inches apart.

  72. First-EXTREMILY DELICIOUS!! not too sweet, easy to make..clean up is a snap!. I would agrée, the dough very hard to work with, not dough really. Super sticky, but worth it. I am making them for my next work food day and the upcoming holidays.

  73. Made your cookies adding a little lemon juice and some lemon zest. The dough was sticky but no problem using 2 spoons, however, flavor was very disappointing. They were not sweet, strong flour taste, could not taste the lemon nor the vanilla. Not sure how to improve. Sorry.

  74. Wow! Thats all i can say. Just made these cookies and it came out so perfect from texture and taste. I thought it was perfect. Thank you for sharing the recipe. I did half dipped in chocolate and the other half left it as is with no powdered sugar because the sweetness to it is just enough. My daughter had asked me to make more so she can gift them to her teachers. She was even trying come up with names for the cookies. 1 of the name she called it was snowball delight. Lol! Definitely will make these again they are such decadent treats.

      1. Just made a batch, I used lemon juice instead of vanilla, grated cranberries & fine chopped walnuts 2/3 cup. . . and they a friggin Amazing! One of my soon to be holiday staples!

  75. These sounds amazing, I’ll have to give them a try for the holidays this year (but first I’ll whip up a test batch for myself LOL)

  76. I made these. But after cooling I cut them in the middle and added vanilla Incident pudding. Takes yummy. Better then cream puffs

  77. Thank you for the recipe! These cookies are scrumptious! A little piece of heaven in my mouth ?! Followed to a ‘t’! I would just use 1 cup of sugar, my personal preference! Definitely a keeper!

    1. Thank you Toula,
      Great idea,I love that you were able to make it work for you!
      Thanks for sharing your feedback!

    1. 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.

  78. 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 🙁

  79. 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?

  80. I not want wait to do this’s amazing ? I want to do for my granddaughter vacation days at my home!!

  81. 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

  82. Today is Tuesday and I need them for Saturday. Can I bake them today and freeze or refrigerate them for Saturday?

  83. 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?

  84. 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 ?

  85. 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.

  86. 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!

  87. I just made these. Followed the recipe exactly and they came out perfectly!!! Definitely a new family fav!!! Perfect sweetness and consistency.

  88. 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 !!

  89. I would like to make these for my daughters wedding. Can’t these cookies be put in the freezer?

    1. Peanut butter is a completely different make-up, I’d find a good peanut butter cookie recipe if that’s what you want.

  90. 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?

  91. 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.

  92. 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!

  93. 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!

  94. 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!

  95. 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.

  96. 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?

  97. 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.

    1. 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.

  98. 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

  99. 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;)

  100. 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

  101. 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! ❤️

  102. 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 !!!!

  103. 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.

  104. 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!

  105. 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!

  106. 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.

      1. 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.

  107. 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 ?

  108. 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

  109. 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.

  110. 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!

  111. 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!

  112. 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!

    1. 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.

  113. Just made these cookies with Neufchâtel- don’t know how much that matters but the cookies are like cake and very bland. Very disappointed!

    1. 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.

  114. 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?

    1. I can’t recommend anything for that situation…you’d have to really know that person to know what is acceptable.

  115. 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.

    1. 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.

  116. 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.

  117. 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.

  118. 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.

  119. 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.

    1. 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?

  120. 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!!

  121. 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 .

  122. 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

    1. 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!

  123. 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!

  124. 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.

  125. 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 !!

  126. 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!!

  127. 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

    1. 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!

  128. 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 !


  129. 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.

  130. Thought they would have more of a cheesecake taste. They are okay cookies, but not over the top that I would make them again.