Cheesecake Cookies (Printable Recipe)

Chewy graham cracker cookies with cream cheese frosting and fruity jam for a sweet indulgence.

# Ingredients You'll Need:

01 - 3/4 cup unsalted butter, softened

02 - 1/2 cup granulated sugar

03 - 1/2 cup light brown sugar

04 - 1 large egg

05 - 1 teaspoon pure vanilla extract

06 - 1 1/3 cups all-purpose flour

07 - 1 cup graham cracker crumbs (about 7–8 crackers)

08 - 1/2 teaspoon salt

09 - 1/2 teaspoon baking soda

10 - 1/2 cup graham cracker crumbs for rolling (about 4 crackers)

11 - 4 tablespoons unsalted butter, softened

12 - 8 ounces cream cheese, softened

13 - 1/2 teaspoon pure vanilla extract

14 - 3 cups powdered sugar, sifted

15 - Zest of 1/2 small lemon, optional

16 - 3/4 cup jam or preserves

01 - Cream butter, granulated sugar, and brown sugar until fluffy. Beat in egg and vanilla.

02 - Whisk flour, graham cracker crumbs, salt, and baking soda in a bowl. Gradually add to wet mixture until combined.

03 - Roll dough into balls and coat each in graham cracker crumbs. Arrange on a parchment-lined baking sheet.

04 - Bake in a preheated oven at 350°F (175°C) for 8–10 minutes until lightly golden. Cool completely.

05 - Beat butter and cream cheese until smooth. Add vanilla and gradually mix in powdered sugar. Stir in lemon zest if using.

06 - Spread cream cheese frosting on cooled cookies. Top each with a small spoonful of jam or preserves before serving.

01 - Unfrosted cookies can be frozen up to 2 months. Add frosting and jam within 1 day of serving.

02 - Store assembled cookies in the refrigerator for up to 3 days.

03 - Jam may be replaced with lemon curd, caramel, or chocolate ganache for variation.