You knew goat cheese is a versatile ingredient, but did you know that you can make some lovely rich cookies with it? You can, and I’m going to show you how incredibly easy they are to make. Adding goat cheese to pre-made sugar cookie dough will add a delightful chewiness and subtle complexity that will wow your friends and family. They’ll never guess how simple and quick these goat cheese cookies are to make!
Now, I know what you’re thinking – “Will goat cheese make my cookies taste weird?” Not at all. If your cheese is creamy and lightly flavored, your cookies will be amazing! Don’t use strongly-flavored goat cheese or (obviously) cheese that’s been flavored with herbs and spices…. unless you’re experimenting and that’s the kind of cookie you want. Who knows, it could be amazing. Rosemary shortbread is delicious, so if you want to try herbed cheese, go for it. If it turns out yummy, be sure to let me know so I can try it too.
You can buy small packages of goat cheese in the deli department of most grocery stores, or you can make your own. Goat cheese is one of those luxury items that is so easy to make at home, you’ll wonder why you ever bought it pre-packaged. Click here to learn to make your own.
Keep the dough cold when you’re not working with it and it will be easier to roll into balls. And be sure to allow plenty of room on your cookie sheet for these cookies to spread. I like to put only six per sheet, because I’m fussy about making sure my cookies don’t touch.
Once you’ve tried these cookies, I know you’ll want to make more – and when you do, how about making a double batch so you can try some variations? I like to mix about two tablespoons of mini chocolate chips into the dough while it’s in the mixer. Another favorite variation is to roll the dough balls in cinnamon sugar before baking. This gives them a nice snickerdoodle-type flair. Be sure to leave me a comment and let me know what your favorite variation is!
Goat Cheese Cookies
- 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
Preheat oven to 350*.
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.
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.)
Cool on the baking sheet for two to three minutes before transferring to a wire rack to finish cooling.
- 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.