Apple Cheesecake Cookies

- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- To prepare the apples, peel and grate them. Then place them on a paper towel and over a sink, squeeze the liquid out of them to remove some of the moisture. Set aside.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat together the butter and sugar for 3-5 minutes, until fluffy. 
- Add the egg and vanilla extract. Beat well.
- Fold in the dry mixture.
- In a small bowl, combine the apples, lemon juice and cinnamon until combined. Then fold it into the dough with a spatula. Don’t over mix.
- Using a cookie scoop, place dough onto prepared pan, at least 2 inches apart.
- Bake at 350 for 16-18 minutes, or until the edges are slightly golden.
- Remove from oven and slightly pat them with the back of a spatula if they’re puffy. Let baked cookies set on the pan for 5 minutes, then transfer to a cooling rack. Let cool completely.
- For the cheesecake frosting: Beat the cream cheese and the butter together until smooth. Add in powdered sugar and mix until perfectly creamy.
- Once cookies are cool, pipe or spread frosting onto cookie. Sprinkle cinnamon on top if desired.
- These cookies are best served on the day you make them. Store leftover cookies in the fridge.