Welcome to a new day of the Advent Calendar.

I am especially proud of these soft and crunchy cheese cake cookies as I created the recipe all by myself.

I am pretty sure the web is packed with cheese cake cookies so I don’t want to claim originality but I want to claim the merit for the great taste! 🙂

They are soft inside, but the cookie crumbles all around give a crunchy texture on the outside.

You can use the cookie leftovers at the bottom of the cookie bag: I save them in a glass jar for my cheesecakes and for this kind of cookie.

If you see a little chocolate on mine is because I used chocolate chip cookie leftovers as this is the kind of cookie my son adore and I have plenty of crumble! 🙂

Print Recipe

Soft and crunchy cheese cake cookies.

Servings: 10

Ingredients

130 g all purpose flour ( you may need some more)
125 g cream cheese
70 g sugar ( 80 if you want them very sweet)
30 g butter
1 egg
1 tbsp lemon juice
1 tsp baking powder
cookie crumbles mixed with 1 tbsp sugar

Instructions

Mix all the ingredients except the cookie crumbles.
You will end with a sticky dough, let rest in fridge to harden it a little.
Take small amont of dough with wet hands ( to avoid stickyness) and roll them in cookie crumbles.
Put them on a baking tray lined with parchment.
Bake at 360°F for bout 10 minutes.
This cookie can be stored in a tin box but it's better eaten fresh within two days.