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Cheesecake Cookies (Re-do)

Prep

Cook

Total

Yield 44 cookies

Yield 44 cookies

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. 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.
  3. 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.
  4. Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky.
  5. 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.
  6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. 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. 

Recipe by Yellow Bliss Road at https://www.yellowblissroad.com/cheesecake-cookies-updated-recipe/