Description
Soft, chewy cinnamon sugar cookies with a creamy, tangy cheesecake filling. A delightful twist on classic flavors, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (192g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces (113g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the vanilla extract and egg yolk; beat until just combined. Cover and refrigerate for at least 30 minutes.
- Make the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Cover and refrigerate for at least 30 minutes.
- Assemble the Cinnamon Cheesecake Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for the coating. Remove the cookie dough and cheesecake filling from the refrigerator.
- Using a cookie scoop or spoon, scoop out about 1 tablespoon of cookie dough. Flatten the dough slightly in your palm. Place about ½ teaspoon of the chilled cheesecake filling in the center of the flattened cookie dough. Gently wrap the cookie dough around the cheesecake filling, sealing the edges completely. Roll the filled cookie dough ball in the cinnamon sugar mixture, coating it evenly. Place the coated cookie dough ball on the prepared baking sheet. Repeat with the remaining cookie dough and cheesecake filling, spacing the cookies about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Adjusting Sweetness: Reduce sugar in dough or coating for less sweetness.
- Adding Spices: Add a pinch of nutmeg or cloves to the cinnamon sugar coating.
- Chocolate Chips: Add ½ cup of mini chocolate chips to the cookie dough.
- Nutty Goodness: Add ¼ cup of chopped pecans or walnuts to the cookie dough.
- Lemon Zest: Add 1 teaspoon of lemon zest to the cheesecake filling.
- Storage Instructions: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Make-Ahead Tips: Cookie dough and cheesecake filling can be made 2 days in advance.
- Troubleshooting:
- Cookies spreading too much: Chill dough longer or add flour.
- Cheesecake filling leaking out: Seal dough completely or chill filling longer.
- Cookies are too dry: Don’t overbake.
- Serving Suggestions: Serve with ice cream or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes