These Cheesecake Cookies are tender and melt in your mouth. They're packed full of cream cheese flavor and incredibly soft. Easily turn these into holiday cheesecake cakes by sprinkling them with festive sprinkles or rolling them in colored sanding sugar.
If you're looking for a cheesecake cookies recipe full of flavor, this is the recipe for you. They will quickly become a family favorite in your house.
I love to dust these with a little powdered sugar before serving them or adding some fun sprinkles just before baking them.
What are Cheesecake Cookies
Cheesecake cookies are cookies packed full of cream cheese and have a tender, creamy texture like a cheesecake. They're similar to a soft, cream cheese sugar cookie and not so much like a slice of cheesecake.
How to make Cheesecake Cookies
These cookies are so easy to whip up. The hardest part is the wait after putting them in the fridge to chill for an hour or more. The batter is sticky and that's okay. Adding more flour only means that your cookies will be dryer and harder.
- Beat the cream cheese in a large mixing bowl. I like to make sure that the cream cheese is creamy before adding the next ingredients.
- Beat in the butter, granulated sugar, and powdered sugar.
- Add in the vanilla extract and the egg and beat just until the egg is incorporated.
- Beat in the flour and baking soda. Don't overmix the cookie dough.
- CHILL the cookie dough for 1 hour or more before scooping it and baking it.
How to store Cheesecake Cookies
The best way to store these cheesecake cookies is in an airtight container in the fridge. They should be good for up to 5 days in the fridge.
You can let them sit out to come up to room temperature before serving them.
Can you freeze Cheesecake Cookies
Yes! To freeze the dough you can chill it, scoop it and roll it if you want a smooth top, and place it on a parchment-lined baking sheet.
Place the balls of cookie dough in the freezer until firm. Then you can move them to a freezer bag or a freezer container and store up to 3 months in the freezer.
To bake them, pull them out of the freezer and onto a parchment-lined baking sheet. Place in the preheated oven and bake. It may take 1 to 3 additional minutes since it was frozen.
To freeze the baked cookies, place them in a single layer in a freezer bag and then in the freezer container and store up to 1 month in the freezer. They're so delicate always baked that they can easily break, get smashed, or stick to the top of the freezer bag if you add a second layer especially before they're frozen completely.
Why did my cookies turn out biscuit like?
They could either be overmixed or overbaked. Just mix the ingredients until they're incorporated. As soon as the ingredients disappear, I quit mixing.
Tools for this Cheesecake Cookies Recipe
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined. Scrape down the sides of the bowl.
- Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.
- Add in the vanilla extract and egg. Beat just until the egg is incorporated.
- Add in the flour, baking soda, and salt. Beat until the flour is just combined.
- Cover the dough and refrigerate for at least 1 hour.
- Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.
- Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.
- Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.
- Place in an airtight container in the fridge for up to 5 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)