Recipe: Creamy Cheesecake Cookies
Makes24 (2 1/2-inch) cookies
Cook12 minutes to 13 minutes
When I think back to the cookie trays of my youth, so many good recipes come to mind. But the ones that stand out are the perfectly round and pillowy cream cheese cookies I always looked forward to. Dressed up with a simple dusting of powdered sugar, these tender cookies just might remind you of super-soft sugar cookies, with a subtle tang that makes them all their own.
Sugar Cookie Meets Cheesecake
These are my favorite kind of holiday cookies. They’re simple, easy enough to tackle on a weeknight, and irresistibly delicious. Consider them proof that you don’t need to bake something fancy or elaborate to make a memorable holiday cookie. They’re sweet, but not overwhelmingly so, so they will be adored by anyone who enjoys a good sugar cookie with a little something extra. Cream cheese is blended with softened butter to impart a creamy tang and an extra-soft texture.
Make Ahead and Freeze
These cookies are easy to make ahead and freeze: Just form the dough into little balls, freeze, and bake when you need them. Best of all, they can be baked straight from the freezer with an extra minute or two added to the bake time.
Cream Cheese Cookies Recipe
Prep time 15 minutes
Cook time 12 minutes to 13 minutes
Makes24 (2 1/2-inch) cookies
- 8 tablespoons
(1 stick) unsalted butter
- 4 ounces
- 1 3/4 cups
- 1/2 teaspoon
- 1 cup
- 1/4 teaspoon
- 1 large
- 2 teaspoons
- 2 tablespoons
Cut 1 stick unsalted butter and 4 ounces cream cheese into 8 pieces each, and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour.
Place 1 3/4 cups all-purpose flour and 1/2 teaspoon baking powder in a medium bowl and whisk to combine.
Add 1 cup granulated sugar and 1/4 teaspoon kosher salt to the bowl of butter and cream cheese. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes. With the mixer on low speed, beat in 1 large egg and 2 teaspoons vanilla extract. Scrape down the side of the bowl. Add the flour mixture and beat on low speed until just combined, 20 to 30 seconds.
Refrigerate the dough for 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
Using a spoon or cookie scoop, scoop out 24 (1 1/2 tablespoon each) portions of the dough. Roll between the palms of your hands to form a ball. Place on the prepared baking sheets, spacing them about 2 inches apart, 12 per baking sheet.
Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies look dry and are pale golden-brown on the bottom, 6 to 7 minutes more.
Let the cookies cool on the baking sheet for 2 to 3 minutes. Use a flat spatula to transfer them to a wire rack to cool completely. Lightly dust the cookies with 2 tablespoons powdered sugar before serving.
Make ahead: The dough can be made, formed into balls, and frozen directly on the baking sheet. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 to 2 minutes to the bake time.
Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.