Apple Cheesecake Cookies

Fall Cookie Series: Day 1

@lovevivvDay 1 of my Fall Cookie Series | Apple Cheesecake Cookies🍎🍪 enjoying these with a glass of @Bloom Nutrition super greens! Love the strawberry kiwi flavor with coconut water🤍#bloompartner ad Ingredients Cookies - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 tsp vanilla extract - 2 cups all purpose flour - 1/4 tsp salt - 1/4 tsp baking powder - 1/4 tsp baking soda - 2 tsps cinnamon - 1 cup grated apples, preferably peeled - 1 tsp lemon juice, fresh - 1/2 tbsp cinnamon Cream Cheese Frosting: - 4 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 1 1/2 cups powdered sugar Directions: - Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. - To prepare the apples, peel and grate them. Then place them on a paper towel and over a sink, squeeze the liquid out of them to remove some of the moisture. Set aside. - In a bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside. - In a large bowl, beat together the butter and sugar for 3-5 minutes, until fluffy.  - Add the egg and vanilla extract. Beat well. - Fold in the dry mixture. - In a small bowl, combine the apples, lemon juice and cinnamon until combined. Then fold it into the dough with a spatula. Don’t over mix. - Using a cookie scoop, place dough onto prepared pan, at least 2 inches apart. - Bake at 350 for 16-18 minutes, or until the edges are slightly golden. - Remove from oven and slightly pat them with the back of a spatula if they’re puffy. Let baked cookies set on the pan for 5 minutes, then transfer to a cooling rack. Let cool completely. - For the cheesecake frosting: Beat the cream cheese and the butter together until smooth. Add in powdered sugar and mix until perfectly creamy. - Once cookies are cool, pipe or spread frosting onto cookie. Sprinkle cinnamon on top if desired. - These cookies are best served on the day you make them. Store leftover cookies in the fridge.

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Ingredients

Cookies

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 cups all purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 2 tsps cinnamon

• 1 cup grated apples, preferably peeled

• 1 tsp lemon juice, fresh

• 1/2 tbsp cinnamon

Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

Directions:

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

• To prepare the apples, peel and grate them. Then place them on a paper towel and over a sink, squeeze the liquid out of them to remove some of the moisture. Set aside.

• In a bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

• In a large bowl, beat together the butter and sugar for 3-5 minutes, until fluffy. 

• Add the egg and vanilla extract. Beat well.

• Fold in the dry mixture.

• In a small bowl, combine the apples, lemon juice and cinnamon until combined. Then fold it into the dough with a spatula. Don't over mix.

• Using a cookie scoop, place dough onto prepared pan, at least 2 inches apart.

• Bake at 350 for 16-18 minutes, or until the edges are slightly golden.

• Remove from oven and slightly pat them with the back of a spatula if they’re puffy. Let baked cookies set on the pan for 5 minutes, then transfer to a cooling rack. Let cool completely.

• For the cheesecake frosting: Beat the cream cheese and the butter together until smooth. Add in powdered sugar and mix until perfectly creamy.

• Once cookies are cool, pipe or spread frosting onto cookie. Sprinkle cinnamon on top if desired.

• These cookies are best served on the day you make them. Store leftover cookies in the fridge.