Cherry Cheesecake Cookies Food

CHERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk together the graham cracker crumbs, flour and baking powder.
• In a medium bowl, with an electric mixer, beat together the butter and brown sugar until light and fluffy; about 2 minutes. Add the egg white and beat until well combined.
• Stir graham cracker mixture into butter mixture until just combined.
• In another medium bowl, beat together the cream cheese and granulated sugar until combined. Add in egg yolk and vanilla and mix until smooth.
• Using a medium cookie scoop (about 2 tablespoons), scoop out the cookie dough and place on prepared baking sheets. Flatten slightly, pressing your thumb or a round measuring teaspoon into the center of the ball to create a small bowl shape. Repeat with the remaining dough.
• Spoon or pipe the cream cheese mixture into the indents of the cookies.
• Bake in preheated oven for 12 minutes or until the filling is barely set and the cookies are lightly golden.
• Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
• Spoon cherry pie filling onto cooled cookies just before serving.

CHERRY-CENTERED CHEESECAKE COOKIES

Steps:

• Combine flour, baking powder, and salt in another bowl.
• Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation.
• Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.

CHERRY CHEESECAKE COOKIES

Steps:

• MAKE DOUGH Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
• HEAT OVEN Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in shallow dish.
• ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.).

CHERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
• In a large bowl or stand mixer fitted with a paddle attachment, beat together the cookie dough, cream cheese, and flour until fully combined, scraping down the sides as needed.
• Use a medium cookie scoop to portion out the dough and lightly roll it into balls with your hands.
• Roll the dough balls in granulated sugar and place cookies 2 inches apart on the prepared baking sheet.
• Bake for 10 to 12 minutes until the edges are set.
• Remove from the oven and gently press the back of a round teaspoon into the center of each to create a well. Transfer the cookies to a wire rack to cool completely.
• Use the teaspoon to scoop cherry pie filling into the well, about 1 cherry in each cookie.

SUGAR COOKIE CHERRY CHEESECAKE

Steps:

• Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
• Let cool.
• Meanwhile, beat cream cheese and sugar.
• Add vanilla and one egg at a time, beating well.
• Pour into crust.
• Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
• Chill overnight in fridge and top with canned cherry pie filling.

CHERRY CHEESECAKE HEARTS

Steps:

• Beat butter and cream cheese in a bowl until smooth and creamy. Add sugar; beat until mixture is pale yellow and fluffy. Add egg, vanilla extract, soft drink mix, and almond extract; beat well.
• Sift flour, baking powder, and salt into a bowl. Add to cream cheese mixture; beat until well mixed. Add maraschino cherry juice, milk, or lemon juice to loosen dough; mix to incorporate. Divide in half; wrap in plastic wrap and refrigerate 2 hours to overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough to 1/4-inch to 1/8-inch thickness on a lightly floured surface. Cut out using a heart-shaped cookie cutter; transfer cookies to the prepared sheets.
• Bake in the preheated oven until golden, 8 to 10 minutes. Cool on a wire rack, about 15 minutes.

CHERRY CHEESECAKE COOKIES RECIPE

Steps:

• In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
• Gradually mix in powdered sugar and flour to make stiff dough.
• Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
• Remove from fridge and preheat oven to 325 degrees.
• Shape dough into small one inch balls.
• Beat egg white until foamy.
• Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
• Bake for 12-15 minutes, or until cookies begin to brown on the bottoms.
• Remove cookies from baking sheet and let cool.
• Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).