Angel Food Cheesecake Cookies
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!
Ingredients
- 1 stick salted butter, room temperature
- 1 package (8-ounce) cream cheese
- 1 egg
- 1 teaspoon vanilla extract
- 1 box angel food cake mix
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Directions
-
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 ElectricShare this recipe
{ampz:Custom share for module}