Cheesecake Cookies
Ingredients:
For the Graham Cracker Cookies:
cup unsalted butter, softened
cup granulated sugar
cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cups all-purpose flour
1 cup graham cracker crumbs from about 7-8 full-size crackers
teaspoon salt
teaspoon baking soda
cup graham cracker crumbs for rolling, from about 4 full-size crackers
For the Cream Cheese Frosting and Topping:
4 tablespoons unsalted butter, softened to cool room temperature
8 ounces cream cheese, softened to cool room temperature
teaspoon pure vanilla extract
3 cups powdered sugar, sifted if lumpy
Finely grated zest of small lemon optional
cup jam or preserves such as strawberry, raspberry, or your preferred flavor
Directions:
Prepare the Graham Cracker Cookies:
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar until smooth and combined.
Beat in the egg and vanilla extract, scraping the sides and bottom of the bowl as needed.
In a separate bowl, combine the all-purpose flour, 1 cup graham cracker crumbs, salt, and baking soda.
Add the dry ingredients to the wet ingredients and beat until combined.
Chill the dough in the refrigerator for one hour.
Bake the Cookies:
Preheat the oven to 375F 190C. Line two baking sheets with parchment paper.
Place the additional cup of graham cracker crumbs in a shallow bowl.
Using a 1-tablespoon cookie scoop, scoop the chilled cookie dough and roll each ball in the graham cracker crumbs.
Place the cookie dough balls a couple of inches apart on the prepared baking sheets.
Bake for 8-11 minutes, until the edges are set and the centers are still slightly underdone do not overbake.
If necessary, rotate the baking sheets from front to back and top to bottom once during bake time for even baking.
Place the baking pans on wire racks to cool completely before proceeding with the frosting.
Prepare the Cream Cheese Frosting:
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese until smooth and combined.
Gradually beat in the powdered sugar, one cup at a time, then add the vanilla extract and lemon zest if using.
Mix until the frosting is smooth and creamy.
Assemble the Cookies:
Place the frosting in a pastry bag fitted with a desired tip a closed star tip works well.
Pipe the frosting onto the cooled cookies in a circle, leaving an open spot in the middle for the jam.
Using two small spoons, place a dollop of jam into the center of each cookie.
Serve:
These cookies are best served within one day of being assembled.
Store assembled cookies in the refrigerator for up to three days.
Unfrosted cookies can be frozen for up to two months; thaw and frost before serving.
Details:
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 24 cookies
Calories: Approximately 273 kcal per cookie
#CheesecakeCookies #DessertRecipes #Baking #SweetTreats #CookieLovers