Cheesecake Cookies
Little bites of heaven.
Ingredients
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- ½ cup (4 ounces) cream cheese
- ¾ cup granulated white sugar
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons freshly grated orange zest
- 2 tablespoons freshly squeezed lemon juice
- 1½ teaspoons vanilla extract
- 2¼ cups all purpose flour
- 3 graham crackers, finely crushed (about ⅓ cup)
Instructions
- Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.
- Divide the dough in half, for each piece into a 10-inch log, and then roll in graham cracker crumbs. Cover each log (I wrapped mine gently in plastic wrap) and refrigerate for at least 3 hours and up to 3 days.
- Preheat the oven to 375℉. Line 2 cookie sheets with parchment paper.
- With a sharp or serrated knife, cut the logs into ¼-inch slices. Place 1-inch apart on the prepared cookie sheets and bake until the bottoms are lightly browned, 8 to 10 minutes. Cool on the cookie sheets for a few minutes then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
Video
Nutrition
Serving: 1servingCalories: 115kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 19mgPotassium: 20mgFiber: 0.3gSugar: 5gVitamin A: 201IUVitamin C: 1mgCalcium: 8mgIron: 0.5mg
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