Bridgeman’s 12 Days of Cookies: Cheesecake Cookies

It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with blogger and cookbook author Sarah Kieffer of The Vanilla Bean Blog.  Follow Sarah on Instagram @sarah_kieffer.

The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream.  This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Sarah recommends enjoying her Cheesecake Cookies with Bridgeman’s Praline Pecan.

For a list of Bridgeman’s retail locations and scoop shops, click here.

Here’s today’s recipe!

Cheesecake Cookies

1 ¼ cup [125g] graham cracker crumbs
1 cup [142g] all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
9 tablespoons unsalted butter, room temperature
½ cup [100g] granulated sugar
1 egg

Cream cheese filling

6 ounces cream cheese, room temperature
1/3 cup [65g] granulated sugar
Pinch salt
2 teaspoons lemon juice
½ teaspoon pure vanilla extract

Adjust the oven rack to the middle position and preheat the oven to 350F. Line three baking sheets with parchment paper.

In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter for one minute until creamy. Add the sugar and beat until light and fluffy, 2 to 3 minutes. Add the egg and mix until combined, scraping down the sides as needed. Add the graham cracker mixture and mix until combined.

Make the cream cheese filling: in the bowl of a (clean) stand mixer fitted with a paddle, beat the cream cheese until smooth. Add the sugar and salt and beat again until creamy and perfectly smooth, 2 to 3 minutes. Add the lemon juice and vanilla and mix until combined.

Scoop the dough into 1 oz balls, and use your thumb or a teaspoon and indent each dough ball, about ½ inch. Scoop a heaping teaspoon of the cream cheese into the center of each cookie.

Bake cookies 10 to 12 minutes, until light golden brown and fragrant. Remove the baking sheet from the oven and let the cookies cool on the sheets for 10 minutes before moving to a wire rack to cool. Serve slightly warm or cooled.

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