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These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie recipe that’s not too sweet but totally addictive!
We love classic cookie recipes, like The Best Peanut Butter Blossoms and Oatmeal Raisin Cookies. These Cheesecake Cookies are the soon to be classic that everybody will be raving about.
Cheesecake Cookie Recipe
Cheesecake Cookies are one of my favorite cookie recipes. They are so good! Back when I created them in 2014, I dipped them in chocolate which made them even tastier. This updated version I decided to skip the chocolate and instead give them a nice coating of powdered sugar. These cookies have an ultra creamy texture that resembles a cheesecake, with the subtle flavor of one.
This particular recipe has been pinned over 1 MILLION times and has been the most popular cookie on my site since its creation. However some bakers have had trouble with the cookies, either thinking they were not sweet enough, that the batter was too sticky to work with or that they came out more like biscuits.
I finally set some time aside a few weeks ago to work on the recipe, testing it for those exact things. I didn’t do much to tweak the recipe, other than adding a little bit more sugar. I’m going to address each of those issues in this post.
How To Make Cheesecake Cookies
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper or silicone baking mats. It’s important to preheat the oven so that the cookies will bake evenly.
- Beat room temperature cream cheese and butter together at high speed until the mixture is fluffy and smooth, then add sugar and beat until fully incorporated and fluffy. The mixture should be smooth and not at all gritty since the sugar will melt into the warm butter. Finally beat in eggs and vanilla.
- Mix the dry ingredients together in a separate bowl with a wire whisk. This helps to ensure that the ingredients are evenly incorporated once you add them to the butter mixture so there are no clumps of salt or baking power because EW.
- Be careful not to over-mix when adding the dry ingredients to the wet because this will release the gluten from the flour resulting in a dense cookie. We’re going for light and fluffy and oh so creamy.
- Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart. NOTE – THE BATTER WILL BE STICKY. You can put the batter in the fridge for 10-20 minutes to help it firm up a bit, but it will still be a little sticky and can be difficult to work with. I promise you though, the end result is so worth it!
- Bake for about 10-11 minutes. The cookies should be light in color, not browned, and just starting to brown on the bottom. *The actual length of baking time may vary as oven temperatures do tend to vary as well.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cheesecake Cookie Recipe Tips & FAQs
When making these cookies, you want to be sure and follow the directions exactly. I’ve also updated those instructions to hopefully make them more clear. Here are some tips based on questions and issues from readers.
- “The flavor/sweetness is too subtle.” I personally felt that once the cookies were dipped in chocolate they were sweet enough. I’m assuming that people who didn’t think they were sweet enough were skipping this step. Plain cheesecake isn’t always super sweet, and I liked the cookies the way they were. However to sweeten them up, I added a quarter cup more sugar to the recipe below. They still came out great and had a nice, subtle sweetness that was amplified by the powdered sugar I sprinkled on top. I also cut the vanilla in half, but you could leave it out altogether if you want more of a cream-cheesey flavor. The vanilla just kind of smooths out the flavor profile.
- “They don’t taste like cheesecake.” This one is a tough one to answer because, well, this is not a cheesecake recipe. It’s a cookie recipe. The term “cheesecake” refers more to the creamy texture of the cookie. If you really want more of a tart/tangy flavor, one reader suggested adding lemon juice. Great idea! I’d say if you want to try this method, replace the vanilla with 1-2 teaspoons of lemon juice. This will give a more tangy bite which will more closely resemble the flavor of cheesecake.
- “My batter was way too sticky.” I can see where people might have this concern about the batter being sticky. However, although it WAS sticky, I used my Medium Cookie Scoop and the dough released fairly easily for me after a few pumps of the trigger. A few times I had to help it along, but not to the point where they wouldn’t drop at all. These are super moist and tender cookies, so the batter IS going to be a little sticky. Just be prepared for that. The images below show what the batter should look like. And if you watch the video just before the printable recipe, you can see that this cookie recipe really does work!
- “Mine came out biscuit-like and crumbly.” – As stated in the original recipe, it is imperative to NOT over-bake these cookies. In fact, you want it to almost feel like you’ve under-baked them. They should not get brown on the top and should just start to lightly brown on the bottom. Overbaking will result in a crumbly, dry cookie, more resembling a biscuit. Each oven is different and may be actually baking at a different temperature than what you think. I recommend picking up an oven thermometer to test the temperature of your oven. I tested mine recently and realized that it’s about 10 degrees off, which in baking can cause issues. The other issue I think could cause a problem is the mixing. The cream cheese, butter and sugar should be mixed on high speed for a good 2-3 minutes. You can see in the first image how fluffy it is. That’s what you want. Then when you add the flour, its just stirred for enough time to incorporate it. Over-mixing the flour can also result in a dry or crumbly cookie.
Several people have asked about the silicone mats – I got them at Costco a couple of years ago and I doubt they are still available. However I did find something similar on Amazon HERE. (aff link)
Overall, these Cheesecake Cookies are still a favorite cookie recipe in our house. I hope you’ll give these awesome cookies a try – they really are super delicious!
Looking to fill your chocolate fix? Try our Chocolate Cheesecake Cookies! And be sure to check out the Christmas Cheesecake Cookies version for the holidays!
For more delicious cookie recipes, try these:
- Fudgy Dark Chocolate Brownie Cookies
- Magic Bar Cookies
- Chocolate Chip M & M Cookies
- Oatmeal Raisin Cookies
- Oatmeal Peanut Butter Cookies
- Chocolate Chip Cookie Bars
Cheesecake Cookies
Ingredients
- 8 ounces full fat cream cheese room temperature
- 1/2 cup butter room temperature
- 1 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered Sugar
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- 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.
- 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.
- Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; batter will be sticky. *You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.
- 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.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, sprinkle with powdered sugar or dip in chocolate once cooled.
Notes
- The vanilla smooths out the flavor, but for a more tart, cheesy 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.
- Nutritional values and calorie count is per cookie.
- These cookies do not need to be refrigerated. Store at room temperature in a sealed container.
- For more tips, be sure to read the FAQs in the post.
- For chocolate dipped cookies, melt some chocolate in the microwave (chocolate chips or wafers and dip the cooled cookies in the melted chocolate.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Turned out delicious. Will definitely make again.
So glad you enjoyed them Maria. Thank you for leaving a wonderful comment! If you have a chance I’d love for you to come back and leave a star rating. It really is helpful to others trying my recipes. Have a great day!
Would there be any major changes to add some cherry chocolate chips to the recipe?
No, but I will warn you that the batter is very sticky.
My batter is sorta runny not thick at all can I add a tad more flour
Yes you can add a bit more flour. The batter will be very sticky and not super thick, but you should be able to drop it into the powdered sugar and roll it. Moisture in the air can cause changes in the consistency when baking, which is likely what happened since ost of the country is experiencing winter weather.
These are great. They really taste like cheesecake. I have made them with a Hershey kiss or nonpareil pressed on top and as thumbprints with cherry filling.
Thank you Kelly! Love the feedback!
These are my go to Christmas cookie. Everyone loves them and asks for more. We like to cook them and then store them in a container overnight. They taste better the next day.
Nice! Thanks for stopping by Danielle!
I have been making these for years now. My kids beg for these to be in the holiday cookie list. These work great as a gluten free cookie – just swap flour for gf flour( I use King Arthur). We like to double the batch- add almond extract and dye them green and call them “grinch” cookies to make them more holiday. Everyone always raves about these and they are simple but delicious. We usually do a double batch and put them in powdered sugar and then bake the other half of the batch plain and freeze them as if I only make a single recipe they magically disappear!!!! I would give this more stars if I could.
Sounds amazing!
How many cookies does this yield in a single batch?
Hi Sharon, one batch makes 44 cookies.
Hi Kristin:
I’m going to make the Christmas cheesecake cookies for a cookie swap. Can I form the balls and then freeze them. If so do I need to defrost them before baking them or add more time to cook if they are frozen.
I love these cookies. They are not to sweet, but they are addictive you can’t eat just one.
Nice! Thank you so much for stopping by Donna.
I made this recipe by making following changes
1/4 c more white sugar
Squeeze of lemon
No powdered sugar(I didnt want to clean it up LOL)
First off… I love these!
They are so moist and light and yummy!
I only made the changes after reading through the excerpt above recipe. I do love lemon and I think next time I will add in more. But woah! SO good!
They are very easy to over bake. I did so on 2 pans while I was wrangling my kids. However, not enough to throw them out. They were just a bit more done then they should have.
They are a favorite cookie in my house now. Warm out of oven, or cold!
I also think I will try a drizzle of strawberry or raspberry jam over top of them next time.
Awesome feedback Amanda! Thanks for stopping by to share.
I’ve been making these cookies for about 3-4 years now and haven’t had a problem. If there’s any such thing as a heavenly tasting cookie, this is it. Absolutely delicious, it’s difficult to eat just one or two that’s the truth. Mouthwatering is an understatement!!!
Love your feedback Jackie! Thanks for stopping by.
If you cook them too long they are definitely more like a sweet biscuit. Still delicious, would go well (if made big) with a little marg and/or jam on them while still warm.
Flavor is kind of bland, and they sort of left a coating on my teeth. If you like plain and very soft-this is the cookie for you.
I’m not the best baker but I’m learning
Thanks for stopping by Vicky!
Very sweet and rich. I was thrown off by how pale they came out. With my oven, I had to cook for about 2-4 mins extra. Definitely tasty but a bit too sweet for me. Great if you want cheesecake flavor but not a whole cheesecake
Love the feedback Fenn! Thanks for stopping by.
I made this recipe and i had pumpkin cream cheesed i spread so i used it for the cream cheese and the butter.it came out awesome.it melts in your mouth like cotton candy does.thank you for this recipe.i can’t wait until the pumpkin cream cheese comes out again this fall.
You are so welcome katherine! Love the feedback, thanks for stopping by to share.
This is a question relating to comment I read w this recipe in 2020 or 2021. Did someone post or share that they made this w a jelly/preserve in the middle? What I recall is that once the cookie came out of the oven, a small well is made (with a thumb or shot glass) and then filled w the preserve. If I’m remembering correctly would you please share.
I absolutely love these cookies. I’m sorry but if you have tried making them and it didn’t turn out it’s because you can’t follow instructions. She is specific about everything. I want to add apple and caramel. But I’m not sure how. The recipe is very delicate
Thank you for the kind words. I think a drizzle of caramel would be delicious, but the apples would be too soggy.
Although these came out just as pictured, I consider these to be more like teacakes than cookies.
Since I am more of a cookie fan, I probably would not make again. BTW, I used a melon scoop and therefore the stickiness of the dough was a non-factor.
Tried this recipe for my coworkers and it was a big hit. Thinking about some variations like sandwich cookie or glazed.
Just wondering, I know they are shelf stable, but for how long?
They should remain fresh for at least 4 days stored in a covered container at room temperature.
These are a Christmas cookie must have in our house! My family loves them. They are super light and so delicious. Plus it’s a super simple recipe to make with 2 young girls! First batch is in the oven as we speak! 🌲🎅🌲
Nice! Thanks for stopping Megan.
I tried this recipe 2 different ways and had a “taste test” with friends and family. For one batch, I added a bit of almond flavoring (just because I love it) and one with a bit of fresh lemon. Overall, people preferred the lemon. It didn’t taste like lemon, but did give it a more “cheesecake-y” flavor, as was suggested. But to be clear – they were both delicious! As far as people concerned about the dough’s soft texture, it definitely is, but it was super easy to scoop and release with my cookie scoop (and much quicker and easier than recipes that require you to roll the dough into balls). I’m taking these to a Christmas cookie exchange this week; they are very different than typical cookies and it will fun to bring something unique. 🙂 Thank you!
You are so welcome Amy! Fantastic feedback, thank you for taking the time to share.
Delicious cookies! Although I don’t know that I would call them cheesecake cookies because they are so light and fluffy. Sticky dough is an understatement lol. So I used one of your review remarks rolling them in the powdered sugar they’re fabulous.Definitely will make them again
Awesome feedback Valerie! Thank you so much for stopping by to share.
I baked them with my kids and they loved them they taste like tiny cakes hahaha i enjoyed them a lot with a nice coup of coffee and I love that you can control the sweetness, even my husband enjoyed them and he likes everything sweet .. oh yeah and I only used 1 cup of sugar.
Awesome feedback Aries! Thank you so much for stopping by to share.
These cookies are amazing! This is the first time I’ve made them and everyone agrees that they are the new “must have”
Thank you so much for the wonderful comment Jill!
Don’t waste your money making cheese cake cookies, they taste like nothing. I didn’t even finish baking mine. I threw my mix away. So disappointed!!
So you didn’t even finish the recipe yet came back to give it a poor rating? Maybe you lost your sense of taste because this recipe has hundreds of reviewers who absolutely loved it.
SO GOOD. I did a cup of granular sugar and 1/4 of brown because I ran out of regular sugar and squeezed the juice of a third of a lemon. Divine. This is a staple from now on. I swear my daughter ate a whole cookie worth of batter by herself. So yum.
Almost like a sour cream cookie but better.
Wondering once these cookies are baked, whether keeping them in the freezer for a few weeks over the holidays and pulling them out as needed is doable? do they keep well frozen?
The cookies do freeze well. My only advice would be to dust with powdered sugar after you thaw them.
Can I freeze them after I dip them in chocolate? Also, can I package them while still frozen or do I need to defrost them?
Thank You!!
Freezing the chocolate can cause condensation, so make sure they are fully cool before dipping.
I’ve made these at least 10 times since finding this recipe & they’re always great. Is it possible to make the dough ahead of time & keep it in the fridge/freezer for a couple days?
Yes, just thaw it in the fridge overnight before baking.
Soo good! And super easy to make. They’re a favorite for my family, made em about 4 times already!
Thank you so much!
You are so welcome Sara! Thanks for stopping by.
These are a favorite of everyone I make it for. The little girl next door is always begging me to make these. lol. For those of you having issues. As stated in the recipe you cannot over bake these or they will get dry. They will look undone when they come out. Also you need to leave them on the pan. I usually leave them for at least 8 minutes. I did like them a tad sweeter so added 1/2 cup of sugar, but I have made them without adding the extra sugar and they are still yummy.
Awesome feedback Mary! Thank you so much for taking the time to share.
We LOVE these cookies. They have become a family favorite for birthdays, picnics, Christmas or just to have for something delicious. I haven’t met anyone who has had them that doesn’t love them.
Nice! Love the feedback Cindy! Thanks for stopping by.
they came out flat and hard but soft and doughy on the bottom.
For those complaining the dough is too sticky… I simply drop spoonfuls into the powdered sugar before baking. They turn out beautiful and delicious!
Love the feedback Janet! Thanks for sharing.
Hi,
Can I make balls with the cookie dough?
Thank you!
Hi Lynne, the dough is very soft and tacky, it wouldn’t stay in a ball form.
I won my family’s annual cookie challenge with this recipe this year! I added white chocolate, Graham cracker crumbles and a strawberry slice on top… amazing! Thank you!
That’s fantastic Jeffery!! You are so welcome! Thanks for stopping by.
Hi Jeffery….did you add the graham cracker crumble before or after baking? Please and thank you.
My family ate them right up! They are so easy to make and perfect dessert for any occasion. Recommend for any level of bakers.
That’s awesome Heather! Thanks for stopping by.
I’m planning my baking schedule and wondering how far in advance these can be made and stay good?
They will stay fresh for 3-4 days.
These are soooo good ! Omg new family favorite they were gone immediately! Like 45 mins
That’s awesome Zaina! Thanks for stopping by.
One of my all time favorite cookie recipes. I make them at least 5x per year, especially closer to the holidays. I love dipping them in chocolate and sprinkling them with coconut flakes or pieces of nuts.
Love the feedback Leva! Thanks for stopping by.
K.
These cookies are so good but super simple. All of my husbands guy friends want to buy them from me-they’re that good! A nice subtle, not overly sweet cookie with a unique texture. I dip the bottoms of mine in chocolate and they’re wonderful.
Yum! Good call on adding the chocolate. Thanks for stopping by Amber.
K.
Love these cookies, can the raw cookie dough be frozen and baked at another time? Also, I do a vanilla drizzle on top to give it a little more sweetness, or add 1/4 tsp of almond extract…..delicious!
To be honest I’ve never frozen this dough. However, it should work just fine. Vanilla drizzle sounds amazing!
Can it set in the fridge overnight?
The dough? Yes.
Pondering adding diced strawberries, of either dried or frozen, anyone have any luck with trying that? For the regular recipe, I use self-rising flour and let the dough chill for an hour before spooning out and baking. Simply such a happy recipe.
I’m so glad you like the recipe! I’d be cautious adding strawberries because of their high water content. Dried might work though.
One more question… Do you use salted or unsalted butter in the recipe for Cheesecake Cookies?
Thank you,
Joan
Hi Joan, Unless specified, it would be regular salted butter.
My friend’s favorite dessert is cherry cheesecake. Do you have a suggestion as to how to add cherry pie filling to the cookie?
They are fairly small cookies so I’m not sure the best way to add that. Definitely read through the comments though because there are a lot of great suggestions from readers.
Cheesecake cookies are a favorite at my house. But after I put them on baking sheet , I add about 1/2 tsp of strawberry preserves to each cookie just make a indention in cookie. These taste like strawberry cheesecake, we love them.
:
Was a bit too sweet but tasted nice. My scoops were too big so it was more like a flat muffin
I thought they were perfect!!!! So delicious!!!
Nice! Thanks for stopping by Cindi.
CAN YOU USE A CAKE MIX? HOW WOULD YOU SUBSTITUTE THE INGREDIENTS?
Hi Susan, that would be a completely different recipe. I do have one that is similar and uses a cake mix. Find it HERE.
These taste like biscuits- not cookies
If they taste like biscuits, they were overcooked.
I love the original recipe! Is there anyway you can post the chocolate dipped version?
Hi Heather, this is the same recipe as the chocolate dipped ones, which is why I combined the two. I added instructions for dipping them in chocolate in the recipe card.
I substituted rice flour for the flour and monk fruit sweetener for the sugar (only used as cup) added some lemon extract along with the vanilla and they were wonderful!
Awesome feedback Ari! Thanks for stopping by.
These are one of the best cookies I have ever mad. I hate to say this but no one got any of these cookies, I kept all of them for myself. They melt in your mouth.
Love the feedback Gail! Thanks for stopping by.
Very easy to make this soft, delicious cookie. The cookie tastes just like cheesecake.
Awesome feedback Judi! Thanks for stopping by.
Made these this past Saturday.. MMMM good. Only put 2 cups flour tho. Turned out excellent!!
Nice! Thanks for stopping by Lisa.
Hey there! If I wanted to add a maraschino cherry on top would you recommend doing that after baking them? Thanks so much for the recipe!
I’d probably do it after baking, but it would be ok to do it before. Just make sure they are really dry.
I made these last year for a few friends and family who don’t like (gasp) chocolate. I melted white chocolate and some lemon zest and dipped the cookie into the icing. Really delicious and very addictive. The texture is wonderful. This is becoming a staple on my Christmas baking list. The flavor variations are endless. Thank you for this delicious cookie recipe!
Awesome feedback Alison! You are so welcome, thanks for stopping by.
Hi there, I’ve been looking for a great recipe like this, thank you! I’ve been meaning to use up a bottle of strawberry extract and was wondering if adding it to your recipe would require any changes? More flour maybe?
You could use strawberry extract in place of vanilla extract.
I live in high altitude 8,500 ft above sea level. Do I need to add more flour or change anything so the altitude doesn’t affect my cookies? Will be making them for the first time for my holiday baked goods basket!
You will need to add a few more tablespoons of flour and decrease the bake time. This chart is great: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Do you have to store them in the fridge?
No they can be stored at room temperature.
Add candied cherry before baking . So good and beautiful for Christmas
Just pulled them out of the oven!! Awesome cookies!! Thank you for a perfect goodie in my Christmas trays!!
Nice! Thanks for stopping by Micki.
Delicious! Just the right sweetness. I am eating them as they cool! Will make another batch for the holidays and freeze the dough once scooped.
Thank you for sharing.
Great feedback Gillian! Thanks for stopping by.
Just wanted to say that these cookies are amazing and even my husband, who isn’t into sweets at all, can’t get enough of them! Thank you for sharing all your yummy recipes for all us at-home bakers to try!
You are so welcome Renee! Thanks for stopping by.
I made these for a quick dessert and my family loved them! I followed the recipe as is and they came out perfectly. Thank you for sharing!
You are so welcome Tonya! Thank you for the feedback.
I have been making these and bring them to my daughter’s tournaments. Recently, I started adding soaked dried blueberries and on another batch salted caramel….everybody loves them.
I have made the original version with the bottoms dipped in chocolate and have loved them and so has anyone that I’ve every served them to. My question is, do they freeze well? I am making for the holidays and want to make in advance. Thank you!!
Yes! Freeze them in a single layer so they don’t stick together. Once frozen you can package them all together.
made exactly as directed no issues actually a good tasting cookie I did put batter in frig maybe 5 mins and of course I had no ice cream scoop big spoon worked fine thank you
Awesome feedback Betty! Thanks for stopping by.
I have discovered this recipe nearly 4 years ago and ever since these cookies are the big hit for the family and friends. I literally LOVE them and I always made a double recipe at once to make sure we have enough :):)
That’s awesome Claudia! Thank you for stopping by.
Theses cookies are amazing. Everytime I share them i get asked for the recipe. The latest batch i sprinkled with sugar and cinnamon. Be careful not to over bake!
Awesome feedback Valerie! Thank you for stopping by.
HI.. these look AMAZING. I was wondering if I can freeze the batter and if I can how long will it last? Thanks !
You can freeze the cookie dough for up to 3 months.
You mentioned you thought the cookies were sweet enough once they were dipped in chocolate. I didn’t see anything about dipping the cookies in chocolate. Can you please leave the information about what type of chocolate you dipped them in?
If you want to dip them in chocolate, use melting chocolates.
These cookies were delicious! Thank you! Can you recommend an egg substitute that won’t compromise the taste and texture too much?
hi Erica, I haven’t ever cooked with egg substitutes so I don’t have any recommendations, sorry!
These cookies are wonderful! I’m actually looking for a recipe for strawberry cheesecake cookies. Could I add maybe 1 cup of chopped strawberries to this recipe?
No, adding fruit would make the dough too wet. Maybe adding a strawberry icing like I used in my Strawberry Pound Cake?
How about strawberry jello replace some of the sugar with strawberry jello just a thought
Interesting thought – I would maybe try pudding instead of jello but either would probably work.
I tried adding soaked dried blueberries as well as plain dried blueberries. It came out pretty good.
Do u mean you soak the dried blueberries in water? If so, how many minutes? Thanks for the reply.
I love love love these cookies!!
Thank you Stefanie!
Can these be left out at room temp? Or do they need to be refrigerated?
Yes they can be left out at room temp.
Just curious if adding more cream cheese is possible?
It would change the texture of the dough and it’s already very soft.
Would it be possible to add pumpkin to these? And if so, how much would you think?
Yes, I’m working on a recipe to post! Omit the eggs and add half a cup of pumpkin. That should work.
Love that idea for thanksgiving!
These turned out so tasty! I made them with 1 tsp of vanilla plus 1 tsp of lemon juice and the zest of 1 lemon. Also, instead of spooning them onto a baking sheet, I piped them like frosting. So easy since the batter is soft! Will definitely be adding this recipe to my cookie rotation. 🙂
Oh! And I added an extra quarter-cup of sugar. Forgot to mention that. 😉
Piping the dough is an excellent tip! Thanks for sharing Lauren!
How long do these stay good for. I am making them now but do not need them until tomorrow. Will they still be ok?
Hi Kim, These will be good for at least a couple of days. Enjoy!
Can these cookies be frozen?
Yes they can.
Sorry. I want to know. how many 1 1/4 cups of sugar in grams? And 2 1/2 cups all-purpose flour in grams?
Hello, I’d recommend googling “cups to grams.” It will give you a calculator that you can use for conversions.
I followed the recipe exactly and these cookies are delicious!!! I like that they aren’t extremely sweet, kids loved them and I will definitely make them again!!
Nice! Thank you for the awesome feedback Felicia.
I made these cookies for the second time and they are wonderful! I had a hard time not eating the dough it’s so good! I followed the recipe exactly and instead of vanilla I added two teaspoons of fresh lemon juice and a little bit of zest. The lemon flavor is very subtle, but refreshing. I will definitely be making them again
Thank you Leona Tenorio, for sharing your awesome feedback.
I have been making this cookies for about 3 yts now and everytime I bring them to my daughter’s tournaments, it is always a blast. Even the parents can’t get enough of these. I always make 2 recipes at a time and they are always finished. Love them
Nice! Thanks for stopping by Maria.
How many cookies does it make?
It will make around 3-4 dozen, depending on size.
Are these 87 calories each? They are delicious and melt in your mouth si I suspect they are,
Made these cookies yesterday & they are YUMMIE!!! My Husband loves them!!! Thank you for sharing!
You are so welcome Carol! Thanks for stopping by.
Yum yum yum made my hubs very happy great recipe thanks
Your so welcome Alice! Thanks for stopping by.
I ran across your recipe yesterday and decided to make it because I had all the ingredients for it. Followed the recipe exactly and I was just curious as to why these cookies didn’t flatten out after they’re done baking like most cookies? The first batch that was in the oven when I took them out after 11 minutes, they still looked like the tablesoons that I put in there in the beginning. So for the rest of the cookies I made, after about seven minutes, I had to flatten them out myself to finish up the 11 minute baking time. Other than that, they tasted really good and very soft.
I’m glad you liked the cookies. You’re right though, they don’t flatten out a lot in the oven. They are more rounded on top, like wedding cookies.
Hi Kristin, I was wondering if I could go less on the sugar as I do in a lot of recipes or would it affect the baking of the cookie.
These cookies aren’t overly sweet, but it probably wouldn’t affect the final product to leave out the sugar. You could certainly leave off the powdered sugar topping.
I made this recipe for a party and I’m sad I didn’t make more. It was such a big hit. Absolutely delicious!! Thank you.
You are so welcome Celina! Thanks for stopping by.
Thank you for your recipe it was delicious a big hit took them to a friends party for her husband who turned 80 he loved them left all the left overs for him ❤️
Don’t have a web site (sorry to complicated barley can operate a computer 🙂 )
I cook these cookies all the time for my husband, they always come out perfect. I sometimes ice them with royal icing my hubby’s favorite way
Nice! Thank you for sharing Mary.
I have made these for three Christmases in a row to give away to guests in a treat bag and I never stop getting rave reviews on them. They’re so light and delicately sweet, even with the powdered sugar on top. I dipped some halfway in milk chocolate that was leftover from something else I was making and they were delicious also! Thank you for this recipe! It’s a keeper!
I forgot to mention—I use the lemon juice version instead of the vanilla since many other cookies in my treat bag have vanilla in them and I wanted a little variety. Delicious!
You are so welcome Hazel! Thanks for stopping by and sharing.
Hi Kristin, if I would like to use gram instead of oz and cup, which conversion shall I use?
You can use Google to search for the appropriate measurements.
The cookies turned out great! I made my second batch today!!
Nice! Thanks for stopping by Shirley.
Hi. Do these need refrigeration or closed container?
Room temperature is fine.
I just made these [Cheesecake cookies] and used peppermint extract and peppermint chips , they turned out great.
Nice! Thanks for stopping by Marilee.
These will be a permanent item on the cookie roster at my house.
Nice! Thanks for stopping by Jacqui.
These recipes sound delicious and I’m anxious to try at least one of them today. I was looking for a Sour Cream cookie recipe when I came across this one. My mom used to make sour cream cookies when I was young (over 50 yrs ago) and I remember vividly how addicting they were! I’d sneak a few out of the jar all the time. Do you have a recipe like that or have you ever tried one?
I have Ricotta cookies that sounds maybe similar? https://www.yellowblissroad.com/ricotta-cookies/
About how many cookies does the recipe above make? I have to make 6 dozen.
It will make roughly 3-4 dozen. The recipe states 44 cookies because that’s what I get when I make them. It depends on the size you make each ball of dough.
Could you make these like a thumbprint cookie with a lemon or cherry filling? If so should you bake with the filling add filling halfway or when done?
This dough wouldn’t work for a thumbprint cookie.
Do you use salted or unsalted butter?
I alway sjust use salted, but it’s a personal preference.
These cookies are wonderful! This is my second year making them..definitely a keeper!
Thank you Dee and thanks for stopping by.
YUMMMMMMYYYY!!! TY!!!??chi?
Glad you liked the Recipe Cheryl! Thanks for stopping by.
Made these cookies 2 years in a row and going for a 3rd! They always come out perfect and are a huge hit at the exchange!! I follow directions exactly. Thank you!!
You are so welcome Shannon, thank you so much for taking the time to leave some positive feedback.
Hi Kristin, Just want to send you my results. I didn’t get light and fluffy cookies. It may be due to the following, I am not sure….I used almond flour (what I had), Demerara cane sugar crystals and 2 teaspoons of lemon juice (not vanilla. My cookies are flat and very soft texture in the middle almost as if they didn’t cook thru. I was experimenting with this recipe before taking to an event, so I am glad I tried it out. Not sure what happened though. I measured everything exactly and did not overmix at all! Maybe undermixed a little bit. The first group was at 350 degrees and the 2nd group at 375 degrees, which seemed to help slightly. The dough was put in the refrigerator for @ 10 minutes. They were light brown on the bottom also. Please let me know your thoughts…Just wondering. Thank you
Hi Linda, I’m guessing your substitutions are the cause of the issues. Any time you change out what is called for in a recipe, especially in baking, you run the risk of it not working out.
I used vanilla the first batch I made. After reading the comments I decided to use 2 tsp of lemon juice and some zest on the second batch. I also did as suggested and used 1/4 cup more of sugar. These cookies were delicious! As it. says, don’t over mix and the cookies have to be checked on the bottom to make sure done and not getting over baked.
This will be a go to recipe for me…love them!
That’s awesome Trish! Thank you so much for sharing your experience.
Hello, do you think the batter will freeze well? Everybody loves them and they’re quick to make but I was thinking of quicker by having a few predone Frozen.
If you want to freeze the dough make sure to wrap it tightly first with as little air as possible. Freeze for up to 4 months.
Can you use vanilla extract and lemon juice in the recipe?
Yes but you don’t want to use too much lemon juice because it could alter the te4\xture.
I think I read to use 1-2 tsp of lemon juice. Would that be ok?
Yes that would be fine.
I just read that you used salted butter, I used unsalted. After reading comments I kind of wished I tried the lemon. They taste a little “off” to me. I’m no baker so I can’t put my finger on what I taste that is making me think they are just ok. ??♀️
I really liked the cookie it was a good recipe except when storing them in the container and closing the lid all the powder sugar on top melted now I’m stuck what do I do? How do you store them without melting HEeeeeLP!!!!!!
My guess is they were too warm. You can serve them as is or sprinkle the powdered sugar on just before serving.
I’ve made these multiple times now, and they are a HIT in my house! I have a silicone mat, and I’m not sure how I ever baked cookies without it! Definitely worth buying. Thanks for the recipe!
Nice! Thanks for stopping by Leigh.
Hi dear , how long we can leave this cookies at room temperature and still fresh ??
They will stay fresh about 3-4 days.
Can these be frozen
Yes you can freeze these cookies. I’d recommend not adding the powdered sugar as that can get a little wet when defrosting.
Can you leave the dough in fridge over night? Or will it ruin it?
You could definitely leave the dough in the fridge overnight. In fact I recommend chilling it for a bit. I wouldn’t leave it longer than 24 hours, and be sure to cover it tightly.
I always use stoneware to bake. Do you think that will be fine for these?
I think it should work. I’ve never baked with stoneware so I can’t say that personally it’s worked for me but I imagine it should be fine.
Do these cookies need to be stored in the fridge or is room temperature okay?
You can store them at room temperature or in the fridge. I would recommend room temp though; the condensation from the fridge can make the top mushy.
Salted or unsalted butter?
I use salted.
These are delish! I left out the vanilla and added the zest and juice of two lemons. Yummy, soft and moist!
I used a different recipe I found on Pinterest and it suggested that after putting it in the fridge for about an hour to flour your hands and keep them floured to roll out a 1/2 inch balls and then flatten them with the bottom of a glass (floured) and they came out beautifully. So if you don’t have a scoop use your hands. Love these cookies.
Sorry that’s 1 inch to 2 inch balls
That’s a great suggestion!
Hi, how long can keep the dough frozen for if I want to keep these on hand to be able to make in short notice?
You could freeze the dough for 4-6 months for the best quality.
These cookies were delish. I actually added a lemon glaze to mine and everyone loved them…
Great idea about adding lemon glaze (YUM!) Thank you so much for stopping by Lori!
I made these for my residents at a retirement community, and they LOVED them! I did too, cheesecake is my favorite, but soo time consuming. I found the dough to be pretty easy to work with, once I’d coated my hands in oil to get them nice and round! Making a batch today for my family. Yum!
Thank you Alexana! and thanks for sharing your experience!
Can you freeze these cookies. I would like to make these for Easter.
Yes! I would leave off the powdered sugar but otherwise it shouldn’t be a problem.
Just made them!!!! Loved them! Just wondering how long they will keep in a Tupperware type container? Having company in two days and hoping they’re still be as good as today.
They will last a few days for sure.
These look. Great. Cant wait to try. Them.
Wow! Everyone raved about these cookies! I made the first batch as directed, but with 2 tsp lemon juice instead of vanilla, and on the second batch I added lemon zest from about half a lemon and it was perfect for that subtle lemon flavor! Adults and kids equally loved loved these cookies! This will be my go to cookie!
Thank you Nikki! So glad you enjoyed it!
My initial reaction to the cookies once I baked them was they were very pretty but the taste left you wanting more. However, my second tasting as well as my family’s opinion was they are delicious and satisfying but not the over the top sweet we expect in a cookie. I will make these again, in fact my 22 year old grand daughter requested them for her birthday!!!! Thank you, a really different, delicious treat!
Hi, how many days will they stay fresh?
They are absolutely delicious and are going in the recipe book!! ?
They should be great for about 4 days.
These are the best cookies, EVER! I’ve made them a couple of times and they are amazing. I love how they aren’t super sweet. The powered sugar adds that extra goodness. They are the softest and wonderful with my morning cup of coffee.
Thank you April!
Made the batter and put it in the fridge, but the constancy is more like a heavy pudding. A far cry from cookie dough. Is this normal?
That doesn’t sound quite right, but the dough is pretty loose, If it’s really rainy and cold where you are that could play a part in the moisture of the dough.
These turned out great! Thanks! I used 2 different pans and the dark nonstick one definitely baked the cookies faster than the pampered chef one. Just watched them closely and both were great!
Nice light cookie and easy and quick to make,
Delicious and easy! I’m a fan of soft cookies and cheesecake, so I was excited to give this a try. Followed the recipe and had so much cheesecakey goodness! My first batch came out a little wonky without a cookie dough scoop, but the next one I just rolled them with slightly wet hands and they look much more photogenic.
I made these today and they are nothing like in your photo. Yours are round mine are heaped up.
Even though they taste good. The first batch I made were-doughy after 11 minutes in the oven so I’m wondering at what altitude you baked yours and if I need to add or decrease any flour we are at 4500 feet any suggestions would be helpful I really like the flavor of them and I think the kids will like them .
Thank you for sharing
Hi Bonnie, We live i Southern California, by the beach so not at a high altitude. Perhaps that could be part of the issue? They should flatten slightly but still be puffy. I’m glad they at least tasted good!
Made these today followed the recipe to the T and they came out bland, any suggestions?
Everyone’s palate is different, I’m sorry they didn’t turn out how you expected.
Hi Kristin! A little update from my previous comment! I decided to make a second batch of this recipe to give to my cousin as a Christmas gift. I replaced 0.5 cup all purpose flour with 0.5 cornflour to give the outside of the cookies that little extra crunch. I don’t know if it’s because I’m from Indonesia and it’s kinda warm here that my 1st batch came out a little cakey even though I left it in the oven until the bottom of the cookies were golden brown. Nevertheless, perfect recipe. Will do it again! Xxx -Merry Christmas from Indonesia!
Hi Kristin! Thank you for the recipe, it was a hit on my Christmas party!
Trying these tomorrow but thinking if replacing the vanilla with an almond extract.
Yes, you could do that.
Do these have to be refrigerated after being cooked? We baked 2 days ago and left out on a plate under plastic wrap. Wondering if they are bad now?
No, they don’t.
Forgot to make these the night before for a holiday party at work. Woke up and baked this at 5am and was done by 7am. Fairly easy and they tasted great. Received lots of compliments.
Can I let dough sit overnight in fridge ?
Yes, but no more than 24 hours.
Hi Kristin,
Can I use almond flour to make it gluten free? Thank you. I would love them and so would my kids.
I haven’t it tried so I’m sure sure how it would work.
I made these today with 2 cups of almond flour and 1/2 a cup of coconut flour. I also used erythritol as a sugar substitute. They were delish. My kids love them as well and wouldn’t stop eating them.
Can you refridgerate/freeze the batter for a few days?
I wouldn’t refrigerate more than 24 hours.
Can you freeze cream cheese cookie dough ? Also how long do they stay fresh?
Thank you
They will stay fresh for a few days and yes you can freeze them.
Hi Kristin,
Could I make them with almond flour to make them gluten free? Thank you.
I haven’t tried that, but if you do, please let us know how they turn out.
I like the idea of the powered sugar but not the mess. Could I roll them in powered sugar before baking, kind of like a crack cookie, and get the same taste?
You can, but the powdered sugar will melt as it bakes. It’s not necessary, but it sure does make them pretty!
im gonna try these and put a liitle cherry pie filling on top and see if it works
Great idea Doreen!
How did this work with the cherry pie fiing on top?
Does anyone know if I can add crushed Oreo or would it change the cookie consistency too much? I love Oreo cheesecake but I don’t want to end up with an Oreo biscuit lol.
I think you could add a small amount and be ok.
I love these cookies my sister lives in Denver Colorado what adjustments would she need to make due to the altitude
I’m sorry I’m not sure.
I made these last year the day before event and they turned out perfect. They were a hit. This year I want to make earlier. How do you store them? Do they need to be refrigerated or just air tight container?
Thank you!
Betty
Store them in the fridge without the powdered sugar for up to 1 week. Beyond that I can’t speak for the quality.
Made these for a work party. GONE IN 15 MINUTES!!!!!!
Yay!
I’m making these tomorrow. Can’t wait. I love the powdered sugar idea since I’m not a big fan of chocolate.
Thank you Marta! and thank you for your feedback.
I made these this week and had to cut my husband off as he kept “testing” each tray that came out. Has anyone tried to sub out some flour for coco powder to make them chocolate. After reading the comments I have several variations that I would like to try.
Love hearing that!! You can find the chocolate version here: https://www.yellowblissroad.com/chocolate-cheesecake-cookies/
My son and I will be making these cookies Christmas Eve. We will leave them for Santa, wish us luck.
Santa will love them!
I made these cookies and I can’t figure out what I did wrong. They didn’t flatten out like the ones in the picture. They stayed in the ball shape from when I scooped it. They tasted a lot like biscuits.
It’s possible they were overmixed, but without having been there I can’t answer for sure. The usual culprit for a dry cookie result is over-baking. Is it possible that your oven was too hot?
These came out perfect. I followed your simple instructions exactly. My husband loves them because they’re not super sweet. I think I’ll try Hershey kisses in the middle of them. I love how versatile this cookie is. It tastes amazing on its own or try various things. Oh like maybe a dollop of eggnog whipped cream or spiced rum whooped cream.
Ohhhh! I love the idea of a hershey kiss! I would say take them out a minute before time is up, then add the kisses and quickly put them back in the oven for no more than 2 minutes. Then let the cool for a bit on the sheet.
I, I’m Jacqui. I’m a baker by heart, profession, and classically trained. Theee cookies tasted so delish! I was just a little confused on spacing and overall what texture to look for? I’m not sure if they should still be a little gooey at the top or firm through out the cookie. The pic you had was them all next to each other and looked amazing but the ones I did closely didn’t bake as well. I even added extra time bc they were till gooey. I’m a huge fan of underbaked cookies so me and my family ate them up!
The spacing in the photograph was just for the photograph, and for adding the powdered sugar easily and quickly. The dough should be about 1-2 inches apart.
First-EXTREMILY DELICIOUS!! not too sweet, easy to make..clean up is a snap!. I would agrée, the dough very hard to work with, not dough really. Super sticky, but worth it. I am making them for my next work food day and the upcoming holidays.
Thank you Joey! So glad you enjoyed it!
Made your cookies adding a little lemon juice and some lemon zest. The dough was sticky but no problem using 2 spoons, however, flavor was very disappointing. They were not sweet, strong flour taste, could not taste the lemon nor the vanilla. Not sure how to improve. Sorry.
Sorry to hear that, I suppose they aren’t right for everyone!
When you say 2 1/2 cup all purpose flour does that mean 2½ cup flour or ½ cup ×2
It’s 2 cups, plus a half a cup .
Wow! Thats all i can say. Just made these cookies and it came out so perfect from texture and taste. I thought it was perfect. Thank you for sharing the recipe. I did half dipped in chocolate and the other half left it as is with no powdered sugar because the sweetness to it is just enough. My daughter had asked me to make more so she can gift them to her teachers. She was even trying come up with names for the cookies. 1 of the name she called it was snowball delight. Lol! Definitely will make these again they are such decadent treats.
Thank you Hazel! So happy that you and your family loved this recipe!
Cut the vanilla in half and added the lemon juice rolled in sugar and gram cracker crumbs big hitters
Great idea! Thank you Sherri!
Thank for such a delicious easy recipe. I added the lemon and it was yummy!!
Thank you Celia!
Does these cookies freeze well?
Yes!
Im making these right now
Can I add a cheesecake flavor pudding mix to this
No, that would be a different recipe. Try searching “pudding cookies,” they’re yummy too!
Just made a batch, I used lemon juice instead of vanilla, grated cranberries & fine chopped walnuts 2/3 cup. . . and they a friggin Amazing! One of my soon to be holiday staples!
Oh wow, grated cranberries is a new one but it sounds amazing!!
These sounds amazing, I’ll have to give them a try for the holidays this year (but first I’ll whip up a test batch for myself LOL)
Thank you!
I made these. But after cooling I cut them in the middle and added vanilla Incident pudding. Takes yummy. Better then cream puffs
That’s a new one – sounds amazing!
These were amazing didn’t last long in the house. Absolutely ridiculous AMAZING!!!
Hi Venessa,
so glad you enjoyed it!
Thank you for the recipe! These cookies are scrumptious! A little piece of heaven in my mouth ?! Followed to a ‘t’! I would just use 1 cup of sugar, my personal preference! Definitely a keeper!
Thank you Toula,
Great idea,I love that you were able to make it work for you!
Thanks for sharing your feedback!
Do you think these would work well with almond flour and stevia substitute?
You could definitely try it! The flavor obviously wouldn’t be the same, but if you would use those for other things, I’m sure they’d work for this.
How much is 1 cup exactly ??? 200 g???
Do you think it would be ok to add mini chocolate chips?
I believe others have so I’d say go for it! I’d start out with no more than a 1/4 cup though.
Look delicious can’t wait to make today.
How far apart should they be placed to bake?
Thank you so much for letting me join
Would this work if I used a gluten free flour?
I haven’t tried it, but if you try it please come back and let us know!
Love these cookies they are amazing!!!!!!
My entire family absolutely loves these cookies!! Great recipe thank you!
Very good
Made them and my family loved every last bite.
Old baking powder will give you a alum taste. I threw many cookies away before I figured it out.
Someone asked the question below but it wasn’t answered. How do you store them? Same thing happened to me, I put them in an airtight container and next morning they were soggy 🙁
What is the calorie’s and nutrition information
I made these last night and they were delicious! Only problem is I stored them in an airtight container and today they were soggy. How do you store them?
I not want wait to do this’s amazing ? I want to do for my granddaughter vacation days at my home!!
Szervusz Kriszti!
Nagyon gyönyörű és finomnak tűnik ez az egyszerű kis keksz féle. Nagyon sajnálom, hogy magyarul nincs meg a recepted, amit a videon közzé tettél. Üdvözlettel Éva
Today is Tuesday and I need them for Saturday. Can I bake them today and freeze or refrigerate them for Saturday?
That’s a tough one…I’d say freeze them.
These look amazing, can’t wait to make with my granddaughter when I get home. I’m wondering if to add some lemon juice and zest for a summer flavor? What do you think a teaspoon of each?
I think that would be a great addition.
If I chill the dough for a while would these work as cut out cookies?
No, they wouldn’t be good as cutouts.
Made this Cheesecake cookie recipe twice. When fresh, they were very tasty. Day two and they begin to have a bitter aftertaste. Maybe an alum taste ? Would the 2 tsp. of baking powder be a misprint ?
How do you store them
Can you refrigerate the dough before cooking?
I used these for my daughters wedding in October and my other daughter wants them for her wedding this weekend and I am making several dozen.
Yes you definitely can – in fact that can help the cookies hold their shape.
These look delicious! I’m wondering if they would freeze well?
Hi. My family loves cheesecake so I cannot wait to try these! Just 1 question: is it just regular salted butter or unsalted butter? Thanks!
I always use regular salted butter.
I just made these. Followed the recipe exactly and they came out perfectly!!! Definitely a new family fav!!! Perfect sweetness and consistency.
I am going to make these Cheesecake cookies…they look amazing and easy! Thank you!
I am going to make these cookies, can you send recipe by e-mail?
Hice tus gallegas y fueron todo un éxito.. excelentes ideas me encantan! Por cierto no m quedaron como la foto no así de esponjosas tal ves sea por que las hice con batidor de globo y no con batidora jeje pero igual me encantaron !!
I would like to make these for my daughters wedding. Can’t these cookies be put in the freezer?
Just made it. So delicious! I added less sugar and they came out perfect! Thank you for receip!
Can you send me the cheesecake cookie recipe?
Any of the recipes!
Can I make these cream cheese cookies with peanut butter?
Peanut butter is a completely different make-up, I’d find a good peanut butter cookie recipe if that’s what you want.
I’m going to bake some cookies to take to my niece’s small, family wedding. I’m flying and plan to carefully pack 5-6 doz in a tin to carry onboard. These would be a big hit, but I wonder if they might be too delicate for the trip. Your thoughts?
Tough call, but I think they’d be ok.
Definitely will make this recipe
Mine did not come out looking pretty like yours. Mine look like drop biscuits. They didn’t change shape once in the oven. But they are delicious all the same. And once you put powdered sugar on them, no one can tell they are ugly.
Cannot wait to make these! My 2 year-old grand-daughter thinks I have cookies on me at all times. She will love these. Thanks so much for sharing!
I followed this recipe exactly as it’s written, & sadly no one could taste the “cheesecake” flavor. I was told they tasted like flour. 🙁 i even tried dipping bottoms & then the entire cookie in milk chocolate & dark chocolate …. Then all you tasted was the chocolate. I trashed them!
Has anyone experimented with other flour? I can’t do wheat. I have coconut and almond flour on hand, so I may give it a go!
Would like to bake them for my husband
Nice cookies, can u gv eggless cookies recipe
Just made these cookies, delicious !
i made these in january 2018 only thing i did different was use cup for cup gluten free flour as i have celiac’s and cannot have gluten. they came out amazing. everyone loved them and they could not tell they were gluten free. they love your cheesecake cookies. they did not last a day in the house.
Just made the cookies. It’s a great recipe. The cookies are very soft and moist. I’d also like to know where and how to store the cookies? Should they be refrigerated? Should I cover them once they are cooled?
Hi Kristin, I would like to ask whether you have any experience with replacing the all-purpose flour with coconut flour?
Anyway, the cookies are the best I’ve ever made and there’s never enough of them when I bake them. Thank you for the delicious recipe.
I love hearing how much you love these cookies – they are my favorite too! I haven’t tried coconut flour, I’ve actually never used that for anything. If you try it be sure and come back to let us know how it goes.
Awesome! So soft and just sweet enough.
I put the dough in the frig for just a few minutes and it is not so sticky. Thank you for the recipe I make these every week for my hubby he loves them. The only change is I put royal icing on the he hates the dust from powered sugar
Can’t wait to try these.
I have made these several times before but don’t think I left a comment. Well, these are heavenly. Their light and creamy taste make them addictive. I have been asked for the recipe several times and just today I took 40 to a meeting of 12 people and they were all gone! The only thing I changed was using shortening (with 1 tbs of water) instead of butter. Thanks Kristin;)
I am going to try this but I sure do hope I can keep them soft and not get hard like all the rest I have ever made lol
Oh wow, what did I do wrong? My mixtures was runny, like cake batter!
OH MY GOSH THESES COOKIES ARE SOOOOOO GOOD!!!!! The first time I made them, I followed the recipe exactly. The next time I added an extra 1/4 cup of sugar, and an extra 1/2 teaspoon of vanilla. It just made them a tad sweeter is all. I even froze the dough in individual cookies and they bake perfectly. They are pillows of heaven! ❤️
I love your “pillow of heaven” analogy! So glad you enjoyed them!!
Made them and LOVED them !!! However I love almond extract, so I used that instead.. My taste tester loved them as well.. I only had one.. Stupid,stupid diets !!!!
cut you make them a day or two before?
Yes.
These were insanely GOOD! They were so quick & easy too. I loved how they weren’t TOO sweet but just sweet enough. I ate them warm right out of the oven with a glass of cold milk. AMAZING recipe.
Sounds very good
I tried to make these and I was very disappointed. Won’t make again
Just made these cookies today for first time and they are SOOOO GOOD that I wanted to leave a comment! After they cooled down enough to be eaten, half of them were already gone and we kept wanting more. They are so moist and creamy and totally addictive. I think I’ll make another batch again tomorrow since I have extra cream cheese in the fridge. Thank you so much for this wonderful recipe!
I sprayed olive on spray on my ice cream scooper and it helped alot!
Great tip!
It was perfect. I added cranberries and lemon juice – everyone loves it, thank you.
My son loves these. They remind me of the soft cookies that you can get in the bakery that have the frosting on them. I’ve added lemon on some batches, and sour cream on others. Then I put some vanilla or lemon frosting on them with sprinkles. Better than store bought!
The shape was perfect on the mat but after 3 mins they melted ??????
Why????
They melted after removing from the oven? Or before you put them in?
Could you put some jelly in the center?
I haven’t tried it, but some have and say it’s delicious!
The BEST cookies ever. I just follow the recipe. It is PERFECT. It doesn’t need more sugar.
Hi Kristin, these cookies are amazing! I dusted half of them with powdered sugar and put a lemon glaze on the rest. Sooo good and they really do taste like cheesecake! The possibilities for these cookies are endless. I think next time I will add sprinkles for funfetti cheesecake cookies. I also think these would be great with chocolate chips and white chocolate chips and cranberries would be delicious too. Again, the possibilities are endless! If this recipe didn’t work out the first time, I definitely encourage to try again. You will not be disappointed. If you follow the recipe and tips, they should come out perfectly like they did for me. Also, I chilled my dough for a few hours which allows the flavours to develop and makes the dough easier to handle (I rolled my dough into balls after chilling.) Also, for people wondering if you can freeze the dough, yes you can! After chilling the dough in the fridge, I rolled into balls and placed on a parchment lined cookie sheet and put in the freezer. When the dough was frozen, I put the balls into Ziploc bags. When I baked the frozen cookie balls, I added a minute or two to the bake time. They come out perfectly. Thank you so much for this recipe, it is a new favourite and I will be baking it often! I look forward to trying your other recipes.
what type of flour do you use, Self rising or all Purpose
all-purpose flour
I wonder what would happen if you substituted a little bit of cornstarch for the flour. I hear cornstarch softens the harsh proteins in flour. I would have no clue the ratio though. Just a thought. I have heard that using cornstarch in a chocolate chip recipe will soften the finished cookie and stay soft. I also have heard of using cornstarch in sugar cookie dough, the kind you roll out for cutouts and you can keep rolling out scraps and it won’t change the texture.
This cookies are delicious, I only used 1 cup of sugar, and with the powdered sugar at the end they taste really nice without being too sweet. Which is the best way to store them? Thanks for sharing the recipe ?
I tried these with almond and they were amazing!
Almond flour or almond extract?
Hi!
I am of South America and our measures to Cook are different to the American, would be great than in the recipe you put the amount in grams, so it would be much easier.
Thank you
Do these need to be refrigerated?
No.
Just made these cookies last night and they are yummy. My husband loved them. Somewhere between a light cookie and a little pillow of deliciousness. I used vanilla. Will try lemon next time which may be tomorrow! Thanks.
How do you store these cookies? Do they need to be in the refrigerator?
I just these cookies. I substituted the Vanilla for fresh lemon juice. I also added crushed graham cracker crumbs to the top of cookies before baking. I also used a 1 1/2 scoop , I prefer bite size cookies. DELICIOUS!
Re TIPS to prevent OVERBAKING & dryness. I would like to add 1 more tip by emphasizing something ALREADY stated in your recipe. You say to remove cookies from cookie sheet after 1-2 minutes & place on cooling rack. If you don’t remove the cookies within 1-2 minutes, they will continue to “cook” on the hot cookie sheet! We Bakers sometimes get so focused on getting the next batch ready to go in the oven, we can lose track of time & wait too long to remove the baked cookies from the cookie sheet. So I always set my microwave timer to remind me because 1-2 minutes passes so quickly! Also never place cookie dough on a hot cookie sheet! You need to either use 2 cookie sheets, which is my preference, or wait for cookie sheet to cool. Placing raw dough on a hot cookie sheet can cause them to “melt” & spread out. It definitely alters the consistency of the baked cookies. These tips apply to just about all cookies, not just to this recipe. Hope these tips are helpful!
Thank you so much for your feedback and tips Donna!
Just made these last night. Simple to make, but I added 1 1/2 cups of sugar instead of the 1 1/4 cup and let’s just say they came out “melt in your mouth” delicious. These are just as pretty as they are good. Not bland nor too sweet but PERFECT!
I just made these and followed the exact instructions! The first 6 came out very buiscuit like, you may want to add to the instructions I had to bake mine at 325 for 10 mins and had to roll them into balls instead of plopping them down with a ice cream scoop.
Just made these cookies with Neufchâtel- don’t know how much that matters but the cookies are like cake and very bland. Very disappointed!
The Neufchatel can make a difference in the flavor for sure. If you can, try them again with regular cream cheese and maybe add a little lemon juice.
COULD YOU PUT A DAB OF JELLY ON THESE BEFORE BAKING?
I’m not sure that would work.
I have been gluten free for a few years; thus, it’s difficult for me to judge a good gluten cookie. This Christmas, I’m making cookies for someone who has trouble swallowing: Would these be “acceptable “ in that situation?
Thanks.
I can’t recommend anything for that situation…you’d have to really know that person to know what is acceptable.
The batter tasted sweet and cheesy, and I was excited for the final product. Unfortunately, baking seems to mellow a lot of the cheesy oomph. The cookies are bread-y or cake-y with a mild complexity from the cream cheese. They’re not bad, but they don’t taste like cheesecake. These cookies would be a good carrier for citrus (as another commenter states) or used as a base for strawberry shortcake because they are so tender. This is a solid base recipe ripe for further experimentation.
I just wanted to update that these cookies got better on day two! The flavors and texture developed a more over time. I would update my original comment to 4 stars.
Has anyone tried freezing these and if so, how were they after thawing?
We did not like these cookies at all. They are very blah tasting…I was expecting more flavor with the cream cheese. They looked exactly like the picture, & your tips were all followed. Will not make again.
These look so delish. I think that I would like to use strawberry or blueberry cream cheese instead of the plain one and a different flavored extract other than vanilla, will update once made.
What if all you have is unsalted butter??
What kind of chocolate did you dip them in?
I made these cookies for a cookie swap. A very good recipe for a cookie swap. Instead of the Vanilla, I used 2tsp of lemon juice. I used a ‘cookie scoop’ but then decided that the cookies were too big, so I just rolled them instead. I didn’t have any problems with the cookies being “dry & crumbly”, nice and moist in the middle.
Thanks for your feedback Kimberly!
Hey! I made these and they turned out pretty good only that they have a little bitter aftertaste. Did I do something wrong? I would love to make them again but without the bitter.
Hmmm I’ve never had a bitter aftertaste so without being in your kitchen with you it’s hard to guess what could have happened. My only guess would be to wonder if maybe one of your ingredients was bad?
Just made two batches of these but dipped bottoms in chocolate instead of using powdered sugar. With or without chocolate or powdered sugar, these are FANTASTIC!!!!! My new favorite cookie. Thank you for posting this recipe!!
I made these last night to send most to my soldier , and his fiancé. Now I do not like cheese cake at all , but these were not only easy to put together , and easy to bake . They are light , and airy , and not overly cheesy , but you can tell they are definitely cheese cake . They are good with or without the powdered sugar . In fact the sugar kinda covers the cheese flavor , and makes them a little to sweet for me . Definitely a recipe for all to try , and definitely will be one that I add to my cookies I bake yearly .
I made these but added a little almond extract, delicious !! Thanks for the recipe!
Is it a big deal if I use the neufschatel creeam cheese (1/3 less fat)? Only because I have so many bars of that right now and looking to use them ASAP
I haven’t tried with that type of cream cheese, but it could possibly change the consistency. I think it’s worth giving it a shot though!
Do u use plain flour or self raising flour
all-purpose flour.
Tried these this evening. They are incredible! I added lemon juice instead of vanilla and doubled the recipe. Softest cookie you’ll ever eat! And easy!!! A hit at my house!!! Great thing about these cookies, I would guess, is that you can add a little of this or that or switch this for that and they will still be excellent! Thanks for sharing!
https://www.facebook.com/1788718551425994/videos/1797838637180652/
I baked these live on my Facebook show. They turned out DELISH!!! Thank you for sharing the recipe,yum! Check out the video in the link above 😉
So glad you loved them Andrea. Please leave a link in the post so people can find the recipe. Thanks!
Yes! I made these incredibly delicious cookies. Insted of 2 1/2 cups of flour, I put 2 cups flour and 1/2 cup corn starch, they came out nice and light. Thank you so much Kristin for this recipe. You have a new fan here.
LOVE, LOVE, LOVE THESE – THANK YOU SOOO VERY MUCH FOR SHARING!!!!!
Hi Kristin, your cookies look lovely. Do you store them at room temperature or in the refrigerator?
I make something like these called Snowballs where 1.5 cups of finely chopped pecans are added. I use a tablespoon to scoop up a ball, I roll it bake 12 to 18 min the let cool 3-4 min and roll in powdered sugar. Delicious !!
We have a “Giving Plate” at work right now. I can’t wait to make these cookies this weekend to present to a co-worker on Monday! Will post how well they are received. Thanks for your time & efforts in the recipe & posting!!
Has anyone tried to make a thumbprint and add a pie cherry? Just an idea… 🙂
Sounds delicious!
May I know if the batter can be done ahead of time?
You can refrigerate, but I wouldn’t do that for more than a day.
Looking to make these for Christmas and want to know can the batter be made ahead of time and refrigerated?
HI a friend and I get together each year after thanks giving and bake and we tried these this year. We both love them; we do have a question… Should you refrigerate them? We ask only because we make tons and take them to work and can have them left over for Christmas and New Years.
Thank you
Robin
If you want them to last that long, yes I’d try refrigerating. However, I can’t say that I’ve done that for too long. I would say 2 weeks tops in the fridge. But try freezing them!
I have to try these! I love this kind of cookies – it seems perfect in texture and taste ♥
K~ haven’t made these yet but the recipe looks divine and took my imagination on a whirlwind path; years ago, in NYC, a friend and I got together regularly to make cheesecakes “every which way you can”. I can see these cookies with finely ground hazelnuts, or vanilla pod seeds, finely snipt dried apricots, or cranberry n pistachio, or flecks of orange rind with Cointreau or Grand Marnier instead of/or with the vanilla, or try a wee dab of jam on top while baking. My aunt used to incorporate some cottage cheese in her cheesecake and it gave it some extra height, I’ll try that too.
Anyway, so glad I stumbled on your site, I’ll send pics if I can ?
Thank you for such an inspirational recipe – you’re the bomb !
Candice
Can they be froze?
Yes they can!
I saw this recipe and it piqued my interest. I whipped them up and must say these are a pleasant tasting cookie. I did reduce the sugar to one cup as we are not fans of overly sweet baked goods and I think they were just right. When they get an approval and a put these on your make again list from the husband then you know you have a hit on your hands. Thanks for sharing.
Thought they would have more of a cheesecake taste. They are okay cookies, but not over the top that I would make them again.
I totally agree!!!
They are fast, easy and delicious. My family loves them. They are keeper.
It is impossible to find vanilla extract in my hometown. Can I substitute for vanilla essence?
Can these be frozen for any length of time?
Can you freeze these messages also real butter ormaragine?
Can you freeze these?
yes.
Doesn’t anyone read the questions all ready asked??? Come on people.
LOL! I was just thinking the same thing Joan! I was going to count how many time Kristin has answered that question, but TOO MANY TIME would be the answere in any case.
Kristin keep up the positive attitude! Im very proud of you for not going nuts!
You’re sweet, thank you Ela!
Have you tried using any type of flour substitute? I am off gluten and most carbs. The sugar I got covered.
Do these cookies need to be refrigerated?
Question! How do these lovely cookies handle freezing and thawing? Have any everade it that far? Lol
To be honest, no! LOL! But they should hold up fine.
Can you freeze these cookies? I Would like to make them ahead of time for the holidays.
Want to try these goodies~is parchment paper or silicone mat necessary? Can they just be baked on my cookie sheet? Thanks!?
It’s not necessary, but helpful. They should come up pretty easily either way.
These sounds fantastic and I’m going to make these for Christmas. Can you freeze them?
Yes.
Looks delicious – I can’t wait to try them and
then try them with lemon instead of vanilla and maybe dip in a lemon glaze mmmmm
Will these freeze? I like to do as much baking ahead as I can during the holidays and freeze, if possible.
Yes they will.
I’m going to make them.wondered if anyone who made them froze them for future eating..
What is a good way to store these cookies?
In a tightly sealed container for up to a week.
Can you freeze them?
I haven’t personally done that (never any leftover lol) but yes, it should be fine to freeze them.
Any idea how much all purpose gluten green flour would be required to convert this recipe?
I’ve been gluten free only a few years, but I would suggest Pamela’s Artisan Flour or any blend. and add xanthum gum if the particular flour doesn’t add it. The bag of xanthum gum should tell you how much of it to use; if not, googlet it. 🙂
I want to make these tonight but i need to know whether to use salted or unsalted butter!!
Use regular butter unless a recipe specifically states to use unsalted. 😉
Odd. I was always taught to use unsalted in baking unless it specifically called for salted butter. Exactly the opposite! Per my high school culinary teacher: “You can always add more salt, but you can’t take it out.” Lol! Cream cheese is already salty enough. I’d think that adding salted butter would be overkill, especially since she is adding 1/2 tsp in this recipe.
Regular butter IS unsalted butter. The recipe doesn’t call for salted. Also, the recipe calls for salt in the ingredients so in my opinion that would be quite a bit of unnecessary salt. If they wanted salted they would have written that in the ingredients. In my personal experience with baking, never use salted butter unless it specifically asks for it. I hope that helps! Xox
Followed the recipe perfectly and they turned out delicious!! Super soft and hubby loved them. He loves cheesecake and I don’t as much. They were perfect for both of us
I didn’t have a cookie scoop. They looked rough but tasted delicious.
Could you incorporate some lemon juice or flavoring instead of vanilla? I like lemon.
Sure, you could add lemon extract. I wouldn’t add juice because they are pretty “wet” already. Maybe some zest though!
I was just wondering; How stiff is the dough? Do you think it would work in a cookie press?
It’s not stiff at all. In fact it’s rather sticky. I don’t think it would work at all in a cookie press.
They were delicious! I make them with whole wheat flour… although they seem a bit undone…
Yeah I don’t think whole wheat flour would be the best choice because it’s pretty dry.
I love these cookies! I’d like to try a variation with pumpkin. Any suggestions on how much I would use and if I would need to change the amount of flour to account for the pumpkin?
I haven’t tried this with pumpkin, but maybe if you replaced the butter with the pumpkin it could work. Tough to say for sure though.
Your web site jumps TOO MUCH. for reading the comments. Would liked to have read them all. It helps with a new recipe on any food blog. My question since trying to read is too annoying, can this recipe be used to make bar cookies instead of regular cookies. thanks
Hi Deanna, the comments are broken up into multiple pages because there are too many to load on a single page. I’m sorry that reading is annoying for you. I do not think these would work as bar cookies but if you try it be sure to come back and add another comment.
Lolol….. this kind of made my evening. I get the feeling you’ve got a good sense of humor in real life! I’m looking forward to trying this recipe soon!
I just made these tonight and they are Amazing!! My husband and kids love them and they are so easy to make. They all asked if I would add these cookies to the list of cookies that I make for Christmas. Thanks so much for this recipe. I think I found a new family favorite.
First time visitor here, I was reading through the tips and wanted to pass the word along. I got those nonstick mats last Christmas at Costco. It might be a seasonal thing? I don’t see them all the time, but i do see them often enough.
Thank you!
So super yum! I love cheesecake everything but my boyfriend does not so I am limited when I am craving something sweet and decadent like cheesecake. These were even a hit with him!
I halved the vanilla and used lemon extract for the other half to balance out the sweetness a bit. Also I made a simple lemon glaze to dunk them in (just lemon juice, zest, and powdered sugar) and they are divine! Super soft and not too sweet!
Thanks for sharing such a wonderful recipe!
Far fall I would love to make pumpkin cheesecake cookies. Any thoughts on how to incorporate pumpkin into the batter?
These are really…REALLY good.
I wanted a more lemon bite soooooo….
I added some Lemonade flavored Kool-Aid to the powdered sugar. Add to taste. Works perfect on these or Lemon Cookies….so many things to try it with….;)
What a great idea!!
Hi Kristin thanks for sharing the recipe. I baked this cookie this afternoon and they were beautiful and moist.
I make these with coconut sugar, 1/2 C coconut flour, coconut oil & cream cheese oil. Then sprinkle non melting powdered sugar, wait for cookies to cool….melt lemon wafers & coconut wafers on the bottom of parchment paper wait a few minutes, lift off & melted wafers have hardened. They don’t last more than a couple of days! The non melting sugar I send to King Arthur flour! Also the lemon wafers, Michaels carries them but they are Wilton & cannot compare with King Arthur!
Do they need to be stored in the refrigerator and how long are they good for once you make them? Can you make strawberry cheesecake cookies?
They do not need to be stored in the fridge, but that would certainly lengthen their life. I haven’t tried them with strawberry, but I would maybe add some strawberry frosting, or make them with strawberry butter.
Dear Kristin,
Just by chance i have found your website (from istanbul) the idea captured me and immediately baked chocolate cheesecake cookies with small changes. İ have gluten intolerance, therefore i used rice flour, coconut oil and coconut sugar instead of regular sugar. I forgot the eggs :)) and put some coconut additionally. The result was amazing! So happy to have found youe website and thank you very much for the wonderful receipes.
Welcome Ayca! So glad you were able to make the cookies your own. 🙂
I made these the other day and I loved them!! Recipe is easy to follow and they turned out great. In fact they were so good I made my husband take them to work so they were out of sight and I didn’t eat the whole batch!! Yum!!
Yay!!
One word….AMAZING!
Thank you…you kind of cookie!
My kind of cookie! Sorry
I wanna add Nutella should I do it in the batter on on top for decoration
Added to the batter it would make it pretty sticky. I would spread some on top.
I made these today and found they had no taste – no cheesecake resemblance at all. It was like eating white bread. I used the vanilla extract. If I made them again I would try the lemon but I probably won’t. Very disappointing. I can’t imagine how mine were so tasteless after reading all the other wonderful comments. Must be “user error” !!
can i use self rising flour?
I haven’t tested this recipe that way. If you try it, please let us know how it turns out!
How long will they stay fresh out of the refrigerator? I made them Friday afternoon and I need them for Sunday. I just don’t want them to be hard or dry out.
They will be fine in a sealed container. Make sure they are completely cooled. But you could keep them in the fridge and just take them out a few hours before your event.
Just wondering if you could use an alternative flour? Almond, coconut ,etc..
I haven’t tried other flours so I can’t say how they’d turn out.
I made a thumbprint in middle and filled with cherry pie filling. Yum
OMG–that SOUNDS yum! I have used the lemon juice in them, and really like that extra lemon kick!
Hi Kristin, I have celiac disease and am always looking for new recipes.. your cheesecake cookie recipe sounded so good so I had to try making them gluten free. I followed your recipe exactly except with gluten free flour..
They turned out AMAZING!
Also, I made a chocolate drizzle, lemon drizzle to go over the top, plus I did some with the powdered sugar..
My friends had no idea they were gluten free…
Thank you for the recipe…
That’s awesome Kay! So glad to hear it!!
Hi Kay. What brand of GF flour do you use? I was thinking about trying this with a GF flour – I use Bob’s Red Mill.
Please specify if Philadelphia brand cream cheese or whipped cream cheese should be used? Thanks!
Just regular, plain cream cheese. Any brand will do, but I prefer Philadelphia.
How long will these stay? I was thinking of making them for my cousins wedding (we have a family tradition of making Italian cookies for all weddings) would they stay fresh for one week without refrigeration?
I would probably try freezing them if you were going to make them that far ahead. Just take them out to thaw the day before.
Made them tonight turn out so good I added lemon and lemon frosting so good thank you
Have you tried these with a strawberry swirl. like strawberry cheesecake cookies
I haven’t but that sounds awesome!
Anyone make these at above 7100′ altitude?
Where can I find a silicone mat with the printed circles for cookie dough? I really need something like that!
I bought mine at Costco a while ago, but here’s a link to something similar that I found on Amazon: http://amzn.to/2roE2Mq (affiliate link)
I added grated lime zest and a tsp of fresh lime to the batter! My husband was in Lime Cheesecake Cookie heaven! Thank you! A new family tradition to start with the family!
Oh that sounds delicious!
Damn! That sounds DELICIOUS!
I can’t wait to try these. I am making them tonight!
They are fabulous! Everyone that has had them loves them! I did not over bake and they turned out perfect! I dipped them in Ghirardelli chocolate they were delicious!
OH MY GOD!!! I love love love cheesecakes in any way shape and form – yummy! for sure I am going to make this. Bye Bye diet….
Direction say on cooling rack then powdered sugar. Yet pic shows still on cookie sheet and totally powdered????
Hi Susan, yes that is correct. Sometimes we food bloggers do funny things like take pretty pictures just for the pretty factor. 😉
Good. Answer..
Have you ever tried to make them in a thermo mix ?
No, I haven’t.
Is there someplace to find the nutritional value, please?
I made these with our 3 year old granddaughter today, and I absolutely love them! This is definitely one of the best cookie recipes I have ever made. I used spelt flour in place of all-purpose flour because of a wheat allergy and I skipped the powder sugar and just ate them plain and they were perfect! Thanks so much for sharing this recipe.
Hello! What butter do you use? Salted butter or unsalted butter
It’s totally up to you!
Hello, i baked the cookies on weekend, wonderful, tender and smooth.
I would mention, for the dip you can take also an lemon-frosting (powdered sugar mixed with lemon sprinkles, go really good together with cheescream!
I’m a fan of your recipes!
can these be frozen ?
I would freeze them plain, before adding any powdered sugar, but yes!
I’m hoping to make this Gluten-free possibly in the future and/or Ketogenic friendly. Would that be probable?
I don’t cook that way so you’d have to do the research and let us know how it works out.
Hi
tired it and loved it. VERY easy to make but just a little bit toooo sweet.
Eliminated powder sugar step.
Will reduce the mount of sugar next time.
Funny how most people think they’re not sweet enough! I’m with you though, I like them a little on the “less sweet” side.
Fabulously easy to make, tasted yummy. Dipped my scoop in flour before scooping out mix and they came out fine, just need a smaller scoop, mine were a little large. Overall, yummo !
I forgot to rate the recipe ?
Thank you!
Made them again and they are fabulous, soft and creamy, still warm out of the oven, can’t have enough. I just have a tiny problem with the bitter taste of the baking powder in my throat that lingers after eating them. Is there anything I can do about it?
I made these and used self rising flour, no need for salt or baking powder. They were delicious. I also used lemon extract instead of vanilla. I can’t wait to make some with coconut extract and some with banana extract.
omggggg
These r d best cookies in d world!!!!
I ♡♡♡ them.
Followed the recipe exactly & then turned out great.
Can you freeze the cheesecake cookie dough?
I haven’t tried that, so I can’t be sure.
I just made these for Easter. They were delicious. I made them on Friday and had a taste they were good. Stored them in an airtight container and served them on Sunday. The flavors were absorbed and the taste was exceptional. Definitely making these again. My granddaughter said these need to be added to the Christmas cookie list.
Awesome, thanks for the feedback!
Hello Kristin,
Just wondering is the 350 in degrees celcius or Fahrenheit.
Thanks tammy
Fahrenheit.
Could these be frozen
I would freeze them in a single layer and without the powdered sugar, but yes, they can be.
These are delicious! Your directions were perfect; I sprayed my cooky scoop with oil; the dough didn’t stick too much. I baked them 11 minutes at 350. I’m not a big fan of cheesecake, but these looked so cute, and I love powdered sugar, so I thought I’d try them. To me, they taste like a very tender shortbread cooky, which is very nice! Thank you so much for your recipe.
This is exactly what I want to use them for. I used a serrated knife to cut one in half and put some strawberry preserves on it. Tasted just like strawberry shortcake.
really easy to make..taste just like cream cheese…
Do you need to store them in the frig?
I don’t, but you could.
I they last that long
Can i use cake flour instead of all purpose flour?
I wouldn’t. It may change the texture.
Is there any substitute if you have absolutely no vanilla extract?
You can totally leave that out! It will probably help to enhance the cheesecake flavor. I’ve made it both ways and it will be fine.
OMG! These are now one of my go to desserts. Absolutely loved them!
Thanks so much!
I usually have a hard time making cookies and this turned out great, baked for 12 min and followed the recipe and they were soft, chewy and delicious.
For a more “Cheesecake” flavor, you could add a 1/4 teaspoon of almond extract. I always use almond extract in my cheesecake recipe.
Made them today. Husband and I liked it. I did not add the choclate or powered sugar. I only made 12 cookies. Going to freeze the dough.
Hi Kristin! I made these today and wanted to share with you. I split the batter in 1/2. I made 1/2 of them regular and then to the 2nd 1/2 of the batter I added the zest and juice of one lemon. Both were delicious!
Awesome!
I MAKE A COOKIE ALMOST LIKE THIS WITHOUT CREAM CHEESE-I PUT AN ICING OF LEMON JUICE AND POWDER SUGAR INSTEAD OF JUST POWDER SUGAR-THEY TASTE GREAT
Hi, As i was searching for a cookie to make, i came across your Cheese Cake Cookies…I was super excited to make them. Well, I did and they look almost exactly like the picture, my only disappointment, they taste more like batter then cheese cake. I even tried to add more cream cheese and I used the lemon…but didn’t taste anything like what I expected. I followed the directions to the T. I am going to try again because im sure these cookies are amazing. Just wondering what i might have done wrong. Thank you
Hi Melissa, Everyone’s tastes are different and I’m sorry you didn’t like the cookies.
I am not sure what I did wrong but my batter wasn’t sticky at all. In fact, my better was runny like a cake.
Could you use Stevia/or another sugar free sweetener?
Just had to comment, I’m still in the process of making these, and they are just sooo good. I decided to try some graham cracker crumbs on half and they turned out super delicious. I was going to try and make like a cheesecake crust on the bottom, but with the dough being so sticky I just rolled the balls into the crumbs. MMMM.
Hello Kristin. I just made a batch of your cookies and they taste delicious.
Not chewy, not crumbly, just right!!!!!
Gracias…
I made these glorious cookies and dipped them in chocolate and sprinkled them with powdered sugar.
They are a hit. I will be baking them regularly!!!
THANK YOU
CANT WAIT TO TRY THEM
I made these. Awesome. My husband loved them. Said would be good with fresh strawberries on top AKA strawberry shortcake. I was thinking about adding orange zest. Will made again.
I use my home made vanilla flavoring.
OMG!!! I just made them and they are to die for. Delicious if the only way to describe. Thank you
They were perfect for our family members that aren’t very into sweets, but the kids absolutely would not eat them, which, if we’re honest, kind of hurt my feelings. Kids are mean. More cheesecake for the rest of us.
The second batch I made, I added a bit of lemon to the dough and sprinkled graham cracker crumbs over the top of them rather than powdered sugar and that made a HUGE cheesecake-y difference for us.
Granny liked them, though, and that’s really all the approval necessary.
Love the idea of sprinkling graham crackers on top! And I’ll bet the lemon was amazing. And yes, kids can be very mean!
Can these be done without the baking mats or the cookie sheets? I only have the regular baking pans
You would need cookie sheets of some kind. You can get them at the dollar store!
I just found some YUMMO Wilton Cheesecake Flavor discs at Michael’s (and they’re on sale for $1.99 bag!), so go to dip these cookies in it! They also had English Toffee flavor too, that I hadn’t seen before, so might have to try some of each! Bonnie >;0)
Ohhhh great idea!
For more cream cheese I am going to use cream cheese flavoring
I put a thumb print in the middle and added a Hershey kiss to the top.
oh yum!!
Hi,
Can I make these without an electric mixer?
Thanks!
If you have a hand mixer use that. You can beat everything by hand by that gets tiring. But it can be done!
Can you please tell me the name of the cup/sifter that you use to sprinkle the powdered sugar? I would love to get one for myself!
Hi Christine, it was actually my grandmother’s and I’ve looked but can’t seem to find it anywhere. There is a metal one though made by the same company. Mine is plastic. http://amzn.to/2ndsl8Y (affiliate link)
Christine, the powdered sugar sifter looks a lot like the one I got from Pampered Chef. Their products are sold through company representatives, like Tupperware.
I’d like to know do you sift the flour
My husband has been craving orange. I wonder if adding orange (I have orange Esential oil) how it would taste. And if so, how much to use or using fresh squeezed orange and sest.
I think any kind of citrus would be amazing!
My favorite cookie growing up was the Lemon Cooler. Alas, they no longer make them 🙁 It looks just like this cookie! It had little bits of lemon and the powdered sugar had a lemon taste to it. They were not overly sweet but a nice burst of lemon favor. I am going to work on this recipe and see if I can recreate my childhood favorite! Thanks for sharing!
Sounds delicious!
Add a drop of lemon oil to the powdered sugar. Don’t use extract it won’t hold up.
Thanks for the hint. I actually made them over the weekend. I melted some white chocolate and added some lemon essential oils and spread over some parchment paper and froze it for about 15 minutes. Then chopped up the frozen chocolate and added that to my cheesecake cookie dough right before making them into balls and baking. Then with the powdered sugar I added some Country Time Lemonade powder and sifted both together. When the cookies came out of the oven I rolled them in the powdered sugar – lemonade mix and they came out fabulous!!! They are the perfect cookie I was looking for!! Unfortunately, I ate them all! But they were delicious!
I’m an avid baker but these just fell short on flavor for me, too mildly sweet and tasted more like a biscuit than a cookie, had to roll in powdered sugar to make them sweeter, and I could not tell their was any cream cheese in these, no flavor of that at all, overall average cookie.
Hi,
Have not made them yet but very soon I definitely will, they just look so good, but I do have one question: what would half a cup of butter be in grams please. Thank you for these nice recipes.
According to http://www.rapidtables.com/convert/weight/index.htm
a 1/2 cup butter (4 ozs.) = 113.4 grams
These look beautiful. After reading comments, about lacking cheesecake flavor, I will definitely use my cheesecake emulsion in the batter, also loved the thumbprint idea. Please keep giving us gorgeous recipes!!!
Great recipe. I made these with a lemon glaze. Everyone loved them. Here’s my take:
http://whatthedogate.blogspot.com/2017/03/lemon-glazed-cream-cheese-cookies.html
I made the cookies, they were fantastic. They were gone in three hours. Soft, creamy, and just the perfect sweetness. The next time I will try them with almond extract just to see what will happen.
Awesome! Thanks for sharing your feedback!
These sound WONDERFUL!! How would they be with a little lemon flavoring or juice added to the batter? Cheesecake has a subtle lemony flavor… can’t wait to try these!! Thnk you for sharing!!!
I think that would be an excellent addition!
Kristin;
These cookies look amazing. I will certainly try to make them, only in a smaller batch; 44 cookies for the 2 of us will last forever.
I just made these for the first time. We have a potluck coming up at work. Do they freeze ok – it would only be for a few days…..that is of course – if there are any left!!!! I love them!!!!
So glad you enjoyed them! These actually stayed nice in a sealed Tupperware container for a few days…as for the freezer, it depends if you used powdered sugar. Not sure how that would take to the freezer. I think they’d be ok in the fridge though.
I start making Christmas cookies begining of December and I make lots of different ones. I freeze them in plastic containers or freezer bags and they are just as good after being frozen as they are prior to freezing. The only thing I don’t do prior to freezing is add the powdered sugar. I do that after freezing, right before serving. Once I had cookies in the freezer for almost a whole year. When I found them the following November, I let them thaw and they were just as good as prior to freezing. My guests thought I had just baked them.
Great idea to wait to add the powdered sugar! Thanks for sharing your tips.
1. These are perfect and not too sweet!so Thank You for sharing!
2. Actual question: I’m trying to keep track of macros. Can you provide nutritional facts for these including serving size, protein, carbs, fat and calories please??
So glad you enjoyed them! Unfortunately I’m not a nutritionist and therefore am not comfortable providing nutritional information. There are lots of free sites, like My Fitness Pal, that can help though.
These are delicious! I made half the recipe as I had 4 oz of cream cheese leftover from another recipe. None of my cookies cracked and the texture was wonderful! Have you ever tried mixing anything into the batter? I was thinking mini chocolate chips might be very tasty, but the powdered sugar adds just the right amount of sweetness.
I haven’t but other people have said that they’ve added chocolate chips – I think it would be fantastic! Thanks for sharing your positive experience!
Do u use whipped or unwhipped cream cheese?
Regular, unwhipped cream cheese.
OMG they look so soft and tender, I can’t wait to try it!
This was not a good cookie, couldn’t taste the cream cheese. Baked three of them in case it needed some improvements. It did. I added white chips, didn’t really help. A waste of white chips. This is definitely a biscuit. Will have to use them for strawberry shortcake. I will not make these again.
Thanks for your feedback, sorry you didn’t like them. Did you add the powdered sugar or the chocolate?
I made the cheesecake cookies last yesterday! Drizzled them in chocolate and sprinkled with powder sugar! BIG HIT! Even my pickiest eater loved these.
Hi Kristen,
You have pictured a “mat” with the uncooked cookie balls on it. Where did you get the mat and can you bake on it and what is the correct name of the mat?
I use a silpat…walmart or target…also amazon…
this mat is from baker’s 13. there are multiple designs. they have a Facebook page but it doesn’t show recent pics. since i’ve bought several from them i sent a note (just now) asking if they’re still selling them. i’d suggest you go to their Facebook page and message them directly. they sold the mats both directly and in shops.
I made these last night and they are deeeelicious! I made one batch with powdered sugar and they are amazing. I did the second batch by dipping the bottom in graham cracker crumbs and then drizzling chocolate and caramel over the top of them and they are also super delicious. Could even press a few pecan pieces in. Thanks!!
That sounds amazing!! Thanks for sharing!
Sounds yummy . For the butter is it salted or unsalted.
I use salted butter.
these cookies are wonderful. i always weigh my flour so i never had dry crumbly items. it does take a bit longer to weigh the flour but it is worth it for cakes and cookies. make these, i even put a few mini choc chips in a few and it worked very well. enjoy
Thanks for your feedback! Glad you enjoyed the cookies!
I’m so excited to try these!!!
Have you tried gluten free flour ?
I tried them with gluten free flour and they turned out great.
Question. I Use “America’s Test Kitchen” GF Blend. Did you add any Xanthan Gum?
I tried making Russian Teacakes with gluten-free flour and they came out horrible. If you’ve never used gluten-free flour for baking before, be careful. It affects both texture and taste.
Hi there! These look amazing! Quick question, would these need to stay refrigerated? My boyfriend is deployed right now and I was wondering if these would get bad. Let me know what you think. Also if it’s easier I can send an email to contact me if you have time.
Hi Kaylah, I have had these in a Tupperware container for about a week and a half and they are still good. That being said, I don’t know how well they would survive that kind of shipping.
Sidenote, please thank your boyfriend for his service.
Refrigerated?
You can, but I didn’t.
Mine deeply cracked all over, which is annoying because my cheesecake always cracks too LOL!! The texture was wonderful, even on the last few I overbaked. So moist and soft! The flavor was lacking for me; I wish there was a way to make the cream cheese flavor more pronounced. My husband and kids liked them and we all thought they were plenty sweet (I only used a cup of sugar) but we don’t eat a lot of sweet stuff. Thank you for the recipe!
A few of mine cracked too. You may have left them in just a minute too long. The cream cheese taste is definitely subtle in these cookies.
These look great! and delicious. I wonder if using less vanilla would allow the cheesecake flavour to stand out a little more?
Also, I’ve made cheese cake with liquid Splenda…and it was good. I wonder if it would work for these cookies so they are lower in carbs and sugar???
You could certainly cut back on the vanilla, I can’t speak to how the Splenda would work though.
Just how high are the carbs and sugar numbers. Bad for diabetics????
Hi Carolyn, you’d have to search out that information since you’re asking for a specific health concern. I recommend using myfitnesspal.com to get nutritional information
I am on low carb diet and used almond flour instead of flour & used stevia! Still delicious & only came to 1.8 carbs per cookie
I just made these but I kept sugar to 1 cup and used 1.5 cups flour…10mins and wow so yum…thanks for this recipe….would never have thought up cheesecake as a cookie!!
So glad you enjoyed them with your changes.
Cheesecake cracks when it is over baked. When you make a cheesecake, bake it in the oven at 325 for 1/2 hour, then 225 for the other half, then turn off oven and leave it in there for another hour. Do not open the oven to check it, this will also cause it to crack.
These look delicious! Wondering if I could add a thumbprint after baking and fill with jam? I’m thinking like a strawberry cheesecake cookie.
Yum thats a great idea!
s Thinking the same thing. But maybe a cherry in the middle.
do I have to use parchment paper cant I just use nonstick cookie sheet pans.. is there a difference in taste?
No difference in taste, just makes it easier to slide them off when they are finished baking.
Jackie , I had never used parchment paper until a couple of years ago. Guess I just thought it was unnecessary and a waste of money… boy, was I wrong! Now I won’t do cookies without it! I found that you can bake at least 2 batches and then turn the paper over and use the other side for a batch or two. I’m not really much of a cookie baker, so sometimes I buy the ones in the refrigerated section, and may only take out 6 or 8 at a time since it is just my husband and me. When I do that, I fold the parchment and put it in a plastic bag in the ‘fridge, or freezer (depending on where the cookies are), and then use it the next time to make just a few. Try it sometime. Cleanup is so much easier than even a non-stick pan. Of course you do have to wash the pan a little more than if you don’t turn it over and use both sides, like I do, but it is still so much easier.
You can use a sheet of parchment paper much more than 3 or 4 times. When I go on a cookie baking marathon at xmas, I’ll use each sheet of parchment as many as a dozen times, and it works just fine. The paper will darken some, but it won’t affect the usefulness of the nonstick properties. I’ve never had a cookie stick to my parchment paper.
I sprayed a mini cupcake pan with Pam and used a #50 scoop to drop into each cup. Then used the back of a teaspoon measuring spoons to indent. (Dipped in flour to prevent sticking). I then added a dash (1/8 teaspoon) of Smuckers Fruit and Honey Blueberry Lemon fruit spread to the indent. Bake for 10 minutes. The #50 scoop makes 65 cookies in the tin. The Pam allows them to release easily. Sprinkle with powdered sugar to make them look nice and enjoy.
That sounds absolutely divine!!
Hi quick question… the recipe says to drop by rounded tablespoons but in your tips you state you used a medium cookie scoop which is much larger than a tablespoon. The small cookie scoop is tablespoon size. So I’m just wondering which to use and if larger than a tablespoon did you still bake for 10 minutes? Did you get 44 cookies using the medium cookie scoop?
Hi Jaime,
Sorry if that was confusing.The medium scoop holds about 1.5 tablespoons so it is a little larger. However the bake time wouldn’t change drastically.