Super quick gluten-free 5-ingredient Cheesecake Cookies, a preview recipe from my new cookbook, Gluten-Free on a Shoestring Quick & Easy! more
One of my favorite chapters in my new cookbook, Gluten-Free on a Shoestring Quick & Easy: 100 Recipes For the Food You Love—Fast!, is Chapter 8. Granted, this recipe for Cheesecake Cookies isn’t in that chapter, but stay with me, okay? Chapter 8 is full of recipe after recipe for Make-Your-Own Baking Mixes: cakes, pancakes and waffles, scones, muffins, all manner of cookies, you name it. The Shoestring Savings, when you make-your-own mix, instead of buying it? 66%, on average. Crazy, right? Mix it up, then stash it in your pantry. Got a hankering for some cookies? Boom. 15 minutes away. Need a dozen cupcakes for a last-minute classroom birthday party? Done in less than 20 minutes flat. You get the idea. So it is with this in mind that I introduce you to my most favorite cookie in the entire world. I am a cookies-over-cake sort of person. Except when it comes to my first love which has “cake” in the name but isn’t really cake after all, now is it? Cheescake Cookies are the best of it all. The crème de la crème. (I copied and pasted that from a google search – fancy, right?)
So anyway you don’t have to make these cookies with my Make-Your-Own Vanilla Cake Mix from page 193. You can use a box. No biggie! The important thing here is that these are Easy. Well, okay, and Quick. Quick & Easy. Get it? Check it out below:
That’s really it. I almost could have filmed myself making these, & showed it to you in realtime without your getting bored & hopping over to Facebook or something while the video played out.
Cheesecake Cookies have all the gorgeous decadence of cheesecake, pillow-soft, smooth and rich, with the ease of a quick & easy recipe and the portability & toothsomeness of a cookie. And they are, seriously, ready to eat in 15 minutes flat. I have been known to kid around a bit, but I would never ever so much as stretch the truth about cheesecake. Some things (indeed, very few things) just aren’t ever funny.
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix (page 193 of Gluten-Free on a Shoestring Quick & Easy)
8 ounces mascarpone cheese or cream cheese, at room temperature
4 tablespoons (56 g) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 extra-large eggs (120 g) at room temperature, beaten*
*Note: For a thinner, less cakelike cookie, use only one egg.
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix, and whisk to break up any lumps. Add the mascarpone or cream cheese, butter, vanilla, and eggs, mixing well after each addition. The dough will be thick.
Drop the dough by rounded teaspoonfuls onto the prepared baking sheet, 1 inch apart. Bake the cookies in the center of the oven for 8 to 10 minutes, or until they are just beginning to brown on the underside and the edges. Allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
From the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.