These cheesecake cookies are so delicious, you’re going to want to make these on a regular weeknight “just because”. However, if you’re making these for a festive occasion, you could garnish these with cherries.
My kids are absolutely crazy about these, and usually I just make a double batch right off the bat. That way there’s more for me, as well! I would recommend hiding these if you don’t want them to be all gone by the time you get back home from work…
Ingredients
Instructions:
Preheat the oven to 350F.
Combine the graham cracker crumbs, flour and baking powder in a bowl. In a separate bowl, beat together the butter with the brown sugar. Add the egg white and beat until fully incorporated. Add to the graham cracker crumbs and blend until just combined.
In another medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Scoop out the cookie dough and place on a parchment lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
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Quick tip: Make a large batch of these and freeze some for later!