New York Cookies (Print Version)

# Ingredients:

→ Base

01 - 1 cup of regular flour
02 - 1 1/4 cups crushed graham crackers, finely ground (about 1 sleeve)
03 - 115g of unsalted butter, softened at room temperature
04 - 1 1/2 teaspoons of baking powder
05 - 1/2 cup of brown sugar, packed tight
06 - 1 egg, with yolk and white separated

→ Filling

07 - 85g of softened cream cheese
08 - 2 teaspoons of grated lemon peel
09 - 1/4 cup white sugar
10 - 1/2 teaspoon of vanilla

# Instructions:

01 - Turn on your oven to 350°F (175°C) so it can heat up.
02 - Stir together the crushed graham crackers, baking powder, and flour in a big mixing bowl till it looks even.
03 - In another bowl, whip the soft butter with the brown sugar using an electric mixer until the mixture looks airy. Then beat in the egg white.
04 - Combine the wet ingredients into the graham cracker mix and gently stir. The dough will feel a bit crumbly.
05 - Blend the softened cream cheese, sugar, vanilla, egg yolk, and lemon zest in a different bowl. Beat it all together until it’s smooth.
06 - Grab about 2 tablespoons of dough by hand or with a small scoop and set each piece onto a lined baking sheet.
07 - Gently press down on the dough balls to flatten them out a little, then press your thumb in the middle to leave a dent for filling.
08 - Carefully place a dollop of the cream cheese filling into each dent of the cookies.
09 - Put the cookies in the hot oven and bake for 12 minutes or so, until the centers are just firm and the outside edges turn golden.
10 - Let the cookies sit on the baking tray for 5 minutes to cool slightly. Then move them to a cooling rack to finish setting.

# Notes:

01 - These bites mix the creamy, tangy taste of cheesecake with the grab-and-go ease of cookies.

Back