These Cheesecake Cookies are so creamy and tender. It’s a delicious cookie that’s not too sweet but totally addictive!
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.
This particular recipe has been pinned over 1 MILLION times and has been the most popular cookie on my site since it’s 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.
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.
CHEESECAKE COOKIES (RE-DO)
8 oz cream cheese (room temperature)
1/2 cup butter (room temperature)
1 1/4 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
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; batter will be sticky.
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.