For the best flavor, use high-quality butter and cream cheese. Toasting the walnuts enhances their nutty flavor and adds a pleasant crunch. Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Feel free to experiment with different types of jam or preserves to fill the cookie indentations. Raspberry, cherry, or fig jam would also be delicious. These cookies can be stored in an airtight container at room temperature for up to 3 days.
Walnut Cheesecake Cookies
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING12 People
-
VIEWS13
Experience the timeless delight of these Walnut Cheesecake Cookies, a treasured recipe perfect for holiday gatherings or any occasion. These melt-in-your-mouth cookies offer a symphony of flavors and textures, combining the richness of cream cheese with the nutty crunch of walnuts and a touch of apricot sweetness.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate25 g
-
Cholesterol44 mg
-
Fiber1 g
-
Protein4 g
-
Saturated Fat7 g
-
Sodium130 mg
-
Sugar15 g
-
Fat17 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, cream together the softened butter, cream cheese, egg yolk, vanilla extract, lemon zest, and salt until light and fluffy. (Approximately 5 minutes)
02
Step
3 mins
Gradually add the sifted confectioners' sugar, mixing until well combined. (Approximately 3 minutes)
03
Step
5 mins
Slowly incorporate the sifted all-purpose flour until a stiff dough forms. Be careful not to overmix. (Approximately 5 minutes)
04
Step
2 hrs
Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the dough to firm up and the flavors to meld. (2 hours)
05
Step
0 mins
Preheat your oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
06
Step
10 mins
Shape the chilled dough into 30 small, even-sized balls (about 1 inch in diameter). (Approximately 10 minutes)
07
Step
15 mins
In a small bowl, beat the egg white until foamy. Gently dip each cookie ball into the egg white, allowing any excess to drip off, and then roll it in the finely chopped, toasted walnuts, ensuring the nuts adhere evenly. (Approximately 15 minutes)
08
Step
10 mins
Arrange the walnut-coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to create a small indentation in the center of each cookie. (Approximately 10 minutes)
09
Step
15 mins
Bake for 12-15 minutes, or until the bottoms of the cookies are lightly golden brown. The tops should remain pale. (12-15 minutes)
10
Step
10 mins
Carefully remove the cookies from the oven and transfer them to a wire rack to cool slightly. While the cookies are still warm, fill each indentation with about 1/2 teaspoon of apricot preserves or your favorite jam. (Approximately 10 minutes)
11
Step
0 mins
Allow the cookies to cool completely on the wire rack before serving. Dust with additional confectioners' sugar for an elegant touch, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Darron Streich
Jun 30, 2025The recipe was easy to follow, and the cookies turned out perfectly. I used raspberry jam, and it was a delicious combination.
Eloy Collins
Jun 14, 2025I've made these cookies for years, and they're always a crowd-pleaser. The walnut and cream cheese combination is irresistible.
Cierra Wintheiser
Jun 8, 2025These are the best cookies I've ever tasted! Thank you for sharing this amazing recipe.
Alisha Walsh
Jun 2, 2025These cookies are absolutely divine! They were a hit at my Christmas party.