CHEESECAKE COOKIES (RE-DO)

• 8 oz cream cheese room temperature


• 1/2 cup butter room temperature


• 1 1/4 cup granulated sugar


• 2 eggs


• 1 teaspoon vanilla extract


• 2 1/2 cups all-purpose flour


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• Powdered Sugar

1. Preheat oven to 350 degrees F. Line 2 baking sheets with
   parchment paper or silicone mats.


2. Beat cream cheese and butter together at high speed until
   fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until
   fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1
   minute.


3. In a separate, medium-sized bowl, whisk together the flour,
   baking powder and salt. Gradually add the dry ingredients to the butter mixture
   and stir just until incorporated. Do not over-mix.


4. Drop by rounded tablespoons onto the prepared baking sheets
   about 2 inches apart; batter will be sticky. *You can put the batter in the
   fridge for 10-20 minutes to help it firm up a bit.


5. Bake at 350 degrees for 10-11 minutes. Cookies should be
   light in color, not browned, and just starting to brown on the bottom. *Length
   of baking time may vary from oven to oven.


6. Cool cookies on the baking sheet for a few minutes before
   transferring to a wire rack to cool completely.


7. If desired, sprinkle with powdered sugar or dip in chocolate
   once cooled.

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