These soft, chewy cookies have the texture of cheesecake. Rolled in our homemade graham crackers and topped with cherries, these cookies are sure to be a holiday favorite!
Author Veg Life Staff
Ingredients
3/4Cplus 2 Tbl All-Purpose Flour
1/2tspBaking Powder
1/4tspSalt
1/2package4 oz. Vegan Cream Cheese
1/2Cplus 1 Tbl Vegan Buttersuch as Earth Balance, softened
1/4CGraham Cracker Crumbsget our homemade recipe for graham crackers
1 20oz.Can of Cherry Pie Fillingdrained
Instructions
Combine flour, baking powder and salt in a bowl. Set aside.
In the bowl of an electric mixer, cream the cream cheese, butter and sugar until smooth and creamy on medium speed, about 2 minutes. Add tofu and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture. Mix until just combined. Divide dough in half and wrap in plastic wrap. Chill for 2 hours or until firm.
Preheat oven to 350 degrees.
In a food processor, place the graham crackers and pulse until uniform crumbs.
On a silpat or parchment lined baking sheet, working with one half of the dough (keeping the other chilled), using a 1-1/2" scoop, roll balls into graham cracker crumbs. Place directly on the cookie sheet. This is a very soft dough and should be handled as little as possible.
Using a rounded tablespoon, create and indentation in each ball. Place 3 cherries into each indentation. The cookies will spread so place about 2" apart. Bake for 12-14 minutes, rotating the tray halfway through the baking time.
Cool for 10 minutes and if desired, using a round biscuit cutter, cut cookies to make them more uniform in size. Transfer to a wire rack to cool completely.