Ingredients
Scale
Ingredients
For the cookie dough:
- 1½ cups (190g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the cheesecake filling:
- 4 oz (115g) cream cheese, softened
- 2 tbsp granulated sugar
- ¼ tsp vanilla extract
For the cherry swirl:
- ½ cup chopped maraschino cherries, well drained (or fresh/frozen cherries, patted dry)
- Optional: 1–2 drops red food coloring (for vibrant color)
Instructions
- Make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Chill 15 minutes.
- Make cookie dough: Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla; mix well. Gradually add flour mixture until just combined.
- Prep cherries: Pat cherries very dry with paper towels. Chop finely.
- Assemble cookies:
- Scoop 1 tbsp cookie dough. Flatten slightly.
- Place ½ tsp cheesecake filling in center. Top with ½ tsp chopped cherries.
- Wrap dough around filling, sealing completely. Roll into a ball.
- Bake: Place on parchment-lined sheet. Bake at 350°F (175°C) for 10–12 minutes, until bottoms are lightly golden (tops will look soft).
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Dry cherries thoroughly—excess moisture causes spreading.
– For frozen cherries: Thaw, drain, and pat dry; toss in ½ tsp cornstarch to absorb liquid.
– Dust with powdered sugar before serving for a bakery finish!
Prep Time & Nutrition (per cookie, makes 18):
Prep Time: 25 min | Cook Time: 12 min | Total Time: 37 min
Servings: 18 | Calories: 90 | Net Carbs: 10g | Fats: 5g | Protein: 2g
Servings: 18 | Calories: 90 | Net Carbs: 10g | Fats: 5g | Protein: 2g