Description
Creamy butter cheesecake cookies blend rich flavors into a delightful dessert experience. Sweet vanilla notes and delicate crumble invite you to savor each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 8 ounces (226 grams) cream cheese, softened
- 2 1/2 cups (313 grams) all-purpose flour
- 1 large egg
Sugar Components:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (60 grams) powdered sugar
- Powdered sugar for dusting
Flavor and Leavening Agents:
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper.
- Create the cookie base by thoroughly blending softened butter and granulated sugar until achieving a light, airy texture. Incorporate egg and vanilla extract, mixing until completely unified.
- Separately combine flour, baking powder, and salt, then gradually fold into the butter mixture, stirring until dough forms a cohesive consistency.
- Craft the cheesecake filling by whipping cream cheese and powdered sugar until silky smooth. Introduce vanilla extract, stirring until fully integrated.
- Shape cookie dough into compact 1-inch spheres, positioning them evenly across the prepared baking sheet.
- Delicately create indentations in each dough ball using your thumb or a spoon’s reverse side, forming small wells.
- Carefully deposit a measured portion of cheesecake filling into the center of each formed cookie.
- Slide the baking sheet into the preheated oven, allowing cookies to transform for 10-12 minutes until edges develop a gentle golden hue.
- Remove from oven, ensuring cheesecake filling maintains a soft yet set consistency.
- Let cookies rest momentarily on the baking sheet to stabilize, then transfer to a cooling rack.
- Optional: Dust with a delicate layer of powdered sugar before serving.
Notes
- Soften butter and cream cheese at room temperature for smooth, easy mixing and better texture.
- Chill the dough for 15-30 minutes before forming cookies to prevent spreading and maintain shape during baking.
- Use a small measuring spoon or melon baller to create uniform wells in cookie dough for consistent cheesecake filling.
- Swap regular flour with gluten-free blend for celiac or gluten-sensitive diets without compromising cookie structure.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg