Description
If you don’t have the patience for making (or the will power to not eat) a whole cheesecake, these cherry cheesecake cookies will do just the trick!
Ingredients
Units
Scale
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 (8 oz) packages of cream cheese, softened
- 2 1/2 sticks butter (20 tablespoons), softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 whole graham cracker rectangles, crushed into crumbs
- 3 (20 oz) cans cherry pie filling, drained of juice
Instructions
- In a medium sized mixing bowl, combine flour, baking powder, and salt. Set aside.
- In the bowl of a mixer, beat cream cheese, butter and sugar until combined and smooth.
- Add eggs, one at a time, and vanilla and mix until just combined. Scrape down the sides of the bowl if needed. Mix until uniform.
- Reduce mixer speed to low and slowly add flour mixture in batches.
- Divide dough in half and wrap each ball of dough with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350. Line baking sheets with parchment paper or silicone baking mat.
- Roll dough into 1 1/2 inch balls, then coat completely in graham cracker crumbs.
- Place 2 inches apart on baking sheet. Using a rounded spoon, create an indentation in the center of each cookie and place 3 cherries in the center.
- Bake until cookies are cracked and set, about 12-13 minutes.
- Cool on sheets for 10 minutes, then transfer cookies to a cooling rack to cool completely.
Notes
Recipe from America’s Test Kitchen Holiday Cookie Cookbook.