There’s nothing quite like the aroma of freshly baked cookies when guests drop by. If you need a quick, impressive treat, these Salted Vanilla Cheesecake Cookies are simple to make and capture the creamy, tangy flavor of cheesecake in a perfectly bite-sized cookie.
The balance of sweet and salty in these cookies is delightful, but they are also flexible. If you prefer a milder flavor, reduce the salt and vanilla, or experiment by folding in chocolate chips, jam, or other mix-ins to create your favorite cheesecake-inspired variations.
If you try your own combinations, I’d love to hear which ones worked best for you.
SALTED VANILLA CHEESECAKE COOKIE
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Cook time:
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Serves: 30 Biscuits
Ingredients
- 300g plain flour
- 150g vanilla wine biscuits, crushed
- 350g caster sugar
- 200g butter, room temperature
- 250g cream cheese, room temperature
- 3 teaspoons vanilla extract
- ½ teaspoon salt
- Sea salt for sprinkling
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with greaseproof paper.
- Crush the vanilla wine biscuits using a rolling pin or food processor and set the crumbs aside.
- In a stand mixer or with a handheld mixer, beat the butter and cream cheese together until smooth and creamy.
- Add the caster sugar and vanilla extract, then continue beating until the mixture is well combined and light.
- Add the plain flour, salt, and the crushed biscuit crumbs. Mix until a soft, slightly sticky dough forms.
- Roll the dough into small balls and place them on the prepared tray, leaving space between each cookie. Flatten each ball with your fingers or the base of a floured glass to about 1 cm thickness. Sprinkle with a pinch of sea salt or extra biscuit crumbs if desired.
- Bake for 14–15 minutes, or until the edges are just turning golden.
- Remove the tray from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy.
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