We love these easy cheesecake cookies! They’re quick, buttery, light and fluffy. Make these in less than 30 minutes! Switch to the Easy Cheese Dripper Cookies recipe
If you’ve seen and loved our drip cookie recipe, you’ll love this easy cheese version! We make them drop biscuit style, which means no dough to roll or biscuits to cut out. For a more traditional cookie recipe, check out these Big, Fluffy Homemade Cookies.
Make these easy cheesecake cookies
These are ridiculously easy to make. Once you’ve made them, I know you’ll be itching to make them again. The whole process takes about 30 minutes and they taste amazing.
Instead of rolling out that dough and cutting into shapes, drip cookie cookies simply involve spooning (or dropping) mounds of dough onto a baking sheet and baking. No tapping, rolling or cutting required.
We use this drop biscuit recipe as a base and add garlic powder, onion powder, black pepper and some cheese. I prefer a flavorful cheese like sharp cheddar or gruyere. You can use anything you love. If you’ve eaten Red Lobster Garlic Herb Cookies before, you’ll find that this recipe tastes very similar.
The method
The process of making these cheesecake cookies is simple.
Step 1, flour, baking powder, garlic powder, onion powder, pepper and salt. Then add small cubes of cold butter. For the best results, your must be butter very cold.
step 2, Using your fingers, rub the butter into the flour mixture. Alternatively, you can use a pastry cutter to cut the butter into the flour. You can see how we use both methods in the original Drop Biscuit video. Another option is to use a food processor to add the butter to the flour mixture. We do this when making our homemade pie crust using only butter and our traditional biscuits.
step 3, add cheese and milk. We use whole milk (reduced fat is fine). Slowly pour in the milk while mixing with a fork. The key is to mix until a dough forms, but not overdo it.
The cookie dough will look shaggy and might be a little sticky. That’s okay. It should look like that! From here we drop mounds of dough onto a baking sheet (or cast iron skillet) and bake for 10 to 15 minutes.
For an extra treat, brush a little melted butter over the baked cookies while they’re still hot from the oven.
And that’s it! We hope you try these Garlic Cheese Cookies. You are heavenly.
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frequently asked Questions
What type of flour is best for cookies? We use all purpose flour as it is available where we live. However, some stores sell soft white wheat flour (lower protein), such as White Lilly, Martha White, and Bob’s Red Mill Fine Pastry Flour. These are all excellent cookie options as their lower protein content prevents gluten build-up, meaning they’re light, fluffy, and tender. I have to say, though, that all-purpose flour will do just fine for this cookie recipe. Thanks to the extra baking powder, the cookies will come out fluffy and fluffy no matter what flour you use.
Can I use self-rising flour? Our recipe calls for all-purpose flour and baking powder. After we shared our original drip cookie recipe, a few of you asked if you could use self-raising flour. I like to use my flour, baking powder, and salt mixture; however, self-raising flour should be successful in this recipe. Most store-bought self-raising flour mixes already contain baking powder and salt. Keep in mind that results may vary from brand to brand as the amount of salt and baking soda can vary.
Which butter is best for cookies? Most of the time, we call for unsalted butter in our baking recipes. In this recipe, however, I like to use salted European butters like Kerrygold or Plugra as they make the cookies tender and delicious. Well, if you don’t have European salted butter on hand, regular butter (salted or unsalted) will work. I love the slightly saltier flavor when salted butter is used in our recipe, but you can always withhold some of the salt called for in the recipe if you’re not looking for heartier/saltier cookies.
Easy Cheese Drop Cookies
- PREPARATION
These Cheese Drop Cookies are ridiculously easy to make. Once you’ve made them, I know you’ll be itching to make them again. The whole process takes about 30 minutes and they taste amazing. Instead of rolling out that dough and cutting into shapes, drip cookie cookies simply involve spooning (or dropping) mounds of dough onto a baking sheet and baking.
Use the cheese you love. I prefer a flavorful cheese like sharp cheddar or gruyere.
Makes 8 cookies
you will need
8 tablespoons (115 grams or 1 stick) cold unsalted butter
1 ½ cups (195 grams) all-purpose flour
1 ¾ teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
1/2 cup (118 ml) cold whole milk, more as needed
2 to 3 ounces sharp cheddar cheese, shredded (1/4 cup to 1/3 cup)
directions
Heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Alternatively, set aside a 10-inch or 12-inch cast iron skillet.
Whisk together the flour, baking powder, garlic powder, onion powder, pepper, and salt until well combined.
Remove 1 tablespoon of butter and set aside (this will be melted and brushed onto the baked cookies).
Cut the remaining seven tablespoons of butter into small cubes. Alternatively, you can grate the cold butter with a box grater.
Sprinkle the cold butter over the flour mixture, then use a pastry blender or your fingers to cut or rub the butter until the mixture looks like coarse crumbs – see notes below for using a food processor.
Mix in the grated cheese.
Using a fork, gently stir the milk into the cookie mixture until the batter comes together. It will be a bit sticky and shaggy looking. If the batter is too dry, add a little more milk. A tablespoon or two should do the trick.
Place mounds of dough, about three tablespoons each, onto the prepared baking sheet. Mounds of dough should be about 1 inch apart (they can be closer if you’re using a skillet).
Bake for 10 to 15 minutes or until the cookies are puffed up and brown. If there’s some butter on the bottom, it’s okay.
Meanwhile, melt the reserved tablespoon of butter. When the cookies come out of the oven, gently spread the butter on the top of each cookie. Serve warm.
Advice from Adam and Joanne
- Use a food processor: Combine the flour, baking soda, onion powder, garlic powder, pepper, and salt in the bowl of a food processor. Pulse 3-4 times to mix. Cut the cold butter into cubes or thin slices, then sprinkle over the flour in the food processor. Pulse 5 to 7 times or until butter turns into tiny pieces.
- Our recipe calls for all-purpose flour and baking powder. After we shared our original drip cookie recipe, a few of you asked if you could use self-raising flour. I like to use my flour, baking powder, and salt mixture; however, self-raising flour should be successful in this recipe. Most store-bought self-raising flour mixes already contain baking powder and salt. Keep in mind that results may vary from brand to brand as the amount of salt and baking soda can vary.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size 1 cookie (total 8) / calories 242 / total fat 15.8g / Saturated Fatty Acids 9.5g / cholesterol 42.6mg / sodium 225.4mg / carbohydrate 20.2g / fiber 0.7g / total sugar 0.9g / protein 5.5g