These light, fluffy cookies combine the airy taste of angel food cake with the creamy decadence of cheesecake. A perfect dessert to finish off a summer meal!
1 stick salted butter, room temperature
1 package (8-ounce) cream cheese
1 teaspoon vanilla extract
1 box angel food cake mix
1 teaspoon cinnamon
½ teaspoon nutmeg
Soften cream cheese and butter on counter before beginning.
In a large bowl with an electric mixer, beat cream cheese and butter until smooth. Add in the egg and vanilla extract.
Beat in the angel food cake mix, adding slowly in small amounts. Cover and refrigerate for 1 hour until slightly firm.
Preheat oven to 350 degrees.
In a small bowl, combine cinnamon and nutmeg. Scoop tablespoons of chilled batter onto ungreased cookie sheets about 2 inches apart. If batter sticks, flour your fingertips to make transfer easier. Sprinkle each cookie with a dash of spice mixture if you like.
Bake for 12 minutes. The cookies will be soft. Cool completely and dust with more spice mixture.
Recipe courtesy of
Stephanie Carter of Winnabow, a member of Brunswick Electric