Cookie of the Month: August 2025
“August is a special month for me—it’s not just my birthday, but my firstborn son Maverick’s too! He’s still too young to pick his favorite cake, but as for me, it’s been the same answer for as long as I can remember: cheesecake! It’s my absolute favorite. So, to celebrate our birthday month, I’d love to share a sweet and delicious slice of my favorite cake in cookie form with you all. Cheers, and Happy Birthday, Mav.” - Ron Gordils
Cheesecake Cookies
Ron Gordils, Executive Chef at Sedgefield Country Club
Ingredients:
8 ounces full fat cream cheese room temperature
1/2 cup butter room temperature
1 1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
Directions:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Beat cream cheese and butter together at high speed until fluffy and smooth, 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy, 1-2 minutes. Beat in the eggs and vanilla for 1 minute.
In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not overmix.
Drop by rounded tablespoons onto the prepared baking sheets about 2 inches apart; the batter will be sticky. (You can put the batter in the fridge for 10-20 minutes to help it firm up a bit.)
Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. Length of baking time may vary from oven to oven.
Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle with powdered sugar or dip in chocolate once cooled.