Cookies with cheese? Oh yes please! A little goat cheese mixed into your cookie dough will add a bit of chewiness and a subtle complexity to the sweetness that will have everyone wondering what you do to make your cookies so special.
This is a terrific recipe to turn to when you want a quick treat that’s sure to impress. Using store-bought cookie dough is a handy time saver (and if you’re out of goat cheese, you can use cream cheese instead).
Now, you may be wondering “Will the goat cheese make my cookies taste weird?” Not at all. If your cheese tastes nice and creamy, your cookies will, too. Just don’t use goat cheese that’s already been flavored with herbs or spices – unless that’s the kind of cookie you want. I’ve heard that maple goat cheese makes a cookie that’s really awesome, but I haven’t tried that. Yet.
Want to make your own goat cheese? Check out my post here.
Because there is soft cheese in your cookie dough, be prepared for the cookies to spread, and place them far enough apart on the cookie sheet to allow for that. I put no more than six of these on a cookie sheet at a time. Keep the dough refrigerated when you’re not working with it, so that it isn’t too warm when you’re rolling it into balls.
(How do you like my little goat? He’s so sweet! You can get your own at Laura Mathews’ Etsy shop, and be sure to check out all the other animals she makes.)
Goat Cheese Cookies
This quick cookie will make your family and friends wonder what secret ingredient you used to make them so delicious!
Ingredients
- 1 package refrigerated sugar cookie dough 16 oz
- 2 ounces goat cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- See variations for optional ingredients
Instructions
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Preheat oven to 350*.
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Cut cookie dough into smaller chunks and place in bowl of electric mixer. Add goat cheese and mix with the cookie dough. Mix in the powdered sugar and vanilla.
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Scoop dough by tablespoons and roll into balls. Keep dough balls in the fridge until ready to bake. Place three inches apart (they spread a lot!) onto a cookie sheet lined with parchment paper. Flatten cookies slightly, and bake for 12 - 14 minutes or until edges are starting to turn light golden brown. Tops may still be pale at this point. (Ovens vary so keep an eye on the cookies towards the end of baking and adjust the time accordingly.)
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Cool on the baking sheet for two to three minutes before transferring to a wire rack to finish cooling.
Recipe Notes
- SNICKERDOODLE VARIATION: Mix 1/2 cup granulated sugar with 1/4 teaspoon ground cinnamon. Roll cookie dough balls in the cinnamon sugar and bake as directed.
- LEMON VARIATION: Add 1/2 teaspoon lemon *extract* (not lemon juice) instead of vanilla extract. Bake as directed. Make a glaze by adding drops of milk or water (and two or three drops of lemon extract) to 1/2 cup powdered sugar until desired consistency is met, and drizzle over cooled cookies.
- CHOCOLATE VARIATION: Add 2 tablespoons cocoa powder to the cookie dough when mixing. Bake as directed. Melt 2 - 3 tablespoons chocolate chips and drizzle over cookies while still warm.
- CHOCOLATE CHIP VARIATION: Add up to 2 tablespoons of mini chocolate chips to cookie dough and bake as directed.