Description
These New York Cheesecake Cookies combine the creamy richness of classic cheesecake with the delightful texture of a soft cookie. Featuring a smooth blend of butter, cream cheese, and vanilla, these cookies are lightly dusted with powdered sugar for a perfect finish. Ideal for dessert lovers seeking a unique twist on traditional cookies.
Ingredients
Scale
For the Cookie Dough
- 1 cup butter, softened
- 1 1/4 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
For Garnish
- 1/2 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add Sugar: Incorporate the granulated sugar into the mixture, continuing to beat until it’s fully combined and the mixture becomes light and fluffy.
- Add Vanilla Extract: Mix in the vanilla extract evenly to infuse the dough with aromatic flavor.
- Incorporate Egg: Beat the egg into the wet ingredients until fully combined, adding moisture and structure to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder until well blended to ensure even distribution.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough cookies.
- Form Dough Balls: Take a spoonful of dough and roll it into approximately 1-inch diameter balls for uniform cookie size.
- Arrange on Baking Sheets: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten Cookies: Gently press down each dough ball with the back of a spoon or your fingers to slightly flatten them for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges start turning golden brown, indicating they are cooked through.
- Cool on Sheets: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes to set.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely, preventing sogginess and ensuring texture.
- Dust with Powdered Sugar: Once cooled, sift powdered sugar over the cookie tops for a light, sweet finish.
- Serve and Enjoy: Your New York Cheesecake Cookies are ready to serve and enjoy!
Notes
- Ensure both the butter and cream cheese are softened to room temperature for a smooth dough.
- Do not overmix once adding the flour to avoid dense cookies.
- You can store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For an extra twist, add mini chocolate chips or lemon zest to the dough before baking.
