Cinnamon Cheesecake Cookies Recipe
These soft and chewy cookies feature a luscious cheesecake filling encased in cinnamon-infused dough, offering a perfect blend of sweetness and spice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (330g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- For the Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- For the Cinnamon-Sugar Coating:
- ½ cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Cheesecake Filling:
- In a medium bowl, beat together the softened cream cheese, ¼ cup sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spoon the mixture into 24 small dollops onto a parchment-lined baking sheet.
- Freeze for at least 30 minutes, or until firm.
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
- Add the egg and 2 teaspoons vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and 2 teaspoons ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If the dough is too sticky, refrigerate for 15-20 minutes to firm up.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine ½ cup granulated sugar and 2 teaspoons ground cinnamon for the coating.
- Scoop about 1 tablespoon of cookie dough and flatten it into a disc.
- Place a frozen cheesecake filling dollop in the center, then fold the dough around it, rolling gently to form a ball.
- Roll the dough ball in the cinnamon-sugar mixture to coat.
- Place on the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake:
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese filling is well-frozen to prevent it from leaking during baking.
- For best results, use room temperature ingredients for the cookie dough.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Find it online: https://ukfinda.com/cinnamon-cheesecake-cookies-recipe/