Description
These delightful cookies capture the essence of a classic New York cheesecake in a convenient bite-sized form. A soft, buttery cookie base provides a comforting foundation, topped with a rich, tangy cream cheese frosting. Each cookie is finished with a sprinkle of golden graham cracker crumble, adding a pleasant textural contrast and a hint of classic cheesecake crust flavor. Baked to a tender perfection, these cookies offer a harmonious blend of sweet and creamy notes.
Ingredients
- *For the Cookies:*
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- *For the Cream Cheese Frosting:*
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream
- *For the Graham Cracker Crumble:*
- ½ cup graham cracker crumbs (about 5–6 full sheets)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Instructions
- **Prepare the Cookies:** In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- **Prepare the Graham Cracker Crumble:** While cookies cool, combine graham cracker crumbs, melted butter, and granulated sugar in a small bowl. Mix until well combined and crumbly. Spread on a small baking sheet and bake for 5-7 minutes, or until lightly toasted. Let cool completely.
- **Prepare the Cream Cheese Frosting:** In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until fully incorporated. Add the vanilla extract and 1 tablespoon of milk or cream, beating until light and fluffy. Add more milk or cream if needed to reach desired consistency.
- **Assemble the Cookies:** Once cookies are completely cool, spread a generous dollop of cream cheese frosting on top of each cookie.
- Sprinkle the toasted graham cracker crumble over the frosting before serving.
Notes
* Ensure all dairy ingredients for the frosting are at room temperature for a smooth, lump-free consistency.
* Chilling the cookie dough helps prevent spreading and results in a chewier cookie.
* Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
* For a richer flavor, use full-fat cream cheese for the frosting.
* The graham cracker crumble can be made ahead of time and stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180
- Fat: 9g
- Carbohydrates: 25g
- Protein: 2g