Description
These New York Cheesecake Cookies combine the crumbly texture of graham cracker cookie dough with a creamy, tangy cheesecake filling. Baked to golden perfection, they offer a delightful balance of crunchy edges and smooth cheesecake centers, perfect for dessert lovers craving a handheld treat.
Ingredients
Scale
Cookie Dough
- 1 ¼ cups graham cracker crumbs
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup (1 stick) butter, softened
- ½ cup brown sugar
- 1 large egg, separated (white for dough)
Cheesecake Filling
- 3 oz. cream cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
- Egg yolk (from the separated egg)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your cookie dough is ready, providing consistent baking conditions.
- Prepare the Cookie Dough: In a large mixing bowl, combine the graham cracker crumbs, all-purpose flour, and baking powder. Add softened butter, brown sugar, and the reserved egg white. Beat on high speed until the mixture comes together as a dough.
- Shape the Cookies: Divide the dough into even-sized balls, approximately 1 tablespoon each, to make about 36 cookies. Flatten each ball slightly with your palm and use your thumb to create an indentation in the center for the filling.
- Make the Cheesecake Filling: In a separate bowl, beat together the softened cream cheese, granulated sugar, lemon zest, vanilla extract, and the reserved egg yolk until smooth and creamy without lumps.
- Fill the Cookies: Spoon a small amount of the cheesecake filling into the indentation of each cookie dough ball.
- Bake the Cookies: Place the filled cookies on a parchment-lined baking sheet, leaving space between each. Bake in the preheated oven for 10-12 minutes until set and lightly golden on the edges.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This cooling time allows the filling to set and makes the cookies easier to handle and serve.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Do not over-bake to keep the cheesecake filling creamy and the cookie tender.
- Use fresh lemon zest to add bright citrus flavor to the filling.
- Store cookies in an airtight container in the refrigerator to maintain freshness.
- For easier shaping, chill the dough briefly before forming into balls.
