Spring brings sweet weather along with sweet cookies

by Claire Milligan


Let me just start out by saying that I love these cookies! If you are looking for a tart yet sweet, and tender but creamy cookie, then this is the cookie for you.

Cheesecake Cookies


  • 8 oz 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


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. 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.
  3. 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.
  4. Drop by rounded tablespoons onto the prepared baking sheets.
  5. 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.
  6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.

You must follow the directions closely for these cookies! The parchment paper is crucial for this batter because the dough is so sticky. Perhaps fortunately for you, the butter doesn’t have to be completely softened; neither does the cream cheese. When beating the cream cheese, butter, sugar, eggs, and vanilla, you must not over beat. The consistency is very important to the outcome of the cookie.

When I started to incorporate the flour mixture, I began to doubt myself because it almost didn’t seem like it was going to come together. The batter was almost too floured but thankfully it mixed well and turned out great.

Like I said earlier, the batter is extremely sticky. I dished out the portions on the pan by using two spoons and putting them together to form a perfectly circled ball. The baking time will vary from oven to oven, but I only baked them for 9 minutes, and they turned out perfectly baked throughout.

I chose to sprinkle my cookies with powdered sugar as I am not much of a chocolate person, but I’m sure both would taste lovely. I give this recipe a 10/10 because I have to contain myself from eating more than two! This is a 100% thumbs up from me!

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