Apple Cheesecake Shortbread Cookies — the fantastic flavors of apple cheesecake in an easy to make slice and bake shortbread cookie!
Last year I brought apple crisp granola — wonderful granola with all the flavors of one of my favorite fall time desserts, apple crisp. It’s like eating dessert for breakfast. Or if you put it on top of ice cream…it’s like eating dessert..for dessert. Or breakfast. I won’t judge.
This year I brought shortbread cookies. Who doesn’t love cookies? These apple cheesecake shortbread cookies are unique, flavorful and full of the flavors of fall. The best part is the apple pieces scattered throughout and the crunchy walnuts around the edges.
I use dried apples to make these cookies so they retain their crispness. Flavored with lots of cinnamon and nutmeg, the buttery cream cheese dough is easy to make.
And these apple cheesecake cookies are slice and bake cookies! Don’t you just love the convenience of slice and bakes? Prepare the dough, roll into logs (and in this case, roll the logs in finely chopped walnuts), and wrap well. You can keep these cookie dough logs in the refrigerator for a day or two, or in the freezer for up to three months.
Have unexpected guests coming over? Take a log of cookie dough out of the freezer, slice, bake, and Wow! you have freshly baked cookies ready in just 20 minutes or so. And let me tell you, homemade is so much better than store bought cookie dough.
Slice and bake cookies are the best!
Make a few rolls of shortbread cookies and keep them in your freezer. When you’re in need of a fresh batch of cookies, slice and bake! Try:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 ounces cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup chopped dried apples
- 1/2 cup very finely chopped walnuts
- Whisk flour, salt, cinnamon and nutmeg in a medium bowl and set aside. In the bowl of a stand mixer, add butter, cream cheese, sugar and vanilla and cream on medium speed with the paddle attachment until pale and fluffy, or about 2 minutes.
- With mixer on low speed, add dry ingredients until just combined. Add dried apples and mix only until combined.
- On a sheet of parchment paper, shape the dough into a log about 2 inches in diameter. Wrap up in parchment paper and freeze until firm, or at least one hour.
- Preheat oven to 350°F. Remove dough from freezer and roll in chopped walnuts. Slice into 1/4 inch slices (roll the outside in walnuts again after slicing if necessary) and place on a baking sheet lined with parchment paper. Bake until golden brown around edges, or about 16-18 minutes. Cool for 2-3 minutes on trays before removing from trays and putting on a wire rack to cool completely.
- If you don't have a stand mixer, a hand mixer will work as well.
- Make ahead tip: cookie dough logs, well-wrapped, can be frozen for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: No complaints!
Changes I would make: None necessary!