Ingredients for Mini Cheesecake Sugar Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 teaspoon ground cinnamon
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 ounces (two 8 ounce packages) cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
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How to Make Mini Cheesecake Sugar Cookies
- Preheat oven to 375°F (190°C).
- Make the Sugar Cookie Crust: Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Line a 12-cup muffin tin with paper liners or grease well.
- Roll out the cookie dough on a lightly floured surface to about ¼ inch thickness.
- Using a 2 ½-inch cookie cutter or a glass, cut out 12 circles.
- Press each circle into the bottom and up the sides of the muffin cups to form a crust.
- Bake the cookie crusts for 8-10 minutes, or until lightly golden.
- Remove from oven and let cool completely in the muffin tin for at least 10 minutes.
- Make the Cheesecake Filling: In a medium bowl, beat together 16 ounces (two 8 ounce packages) cream cheese (softened), ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cookie crusts have cooled, gently fill each crust with the cheesecake filling.
- Bake for 20-25 minutes, or until the cheesecake filling is set and lightly golden around the edges.
- Remove from oven and let cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Garnish with your favorite fruit or chocolate sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
111g
Fat
56g
Carbs
16g
