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Cinnamon Cheesecake Cookies Recipe

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These soft and chewy cookies feature a luscious cheesecake filling encased in cinnamon-infused dough, offering a perfect blend of sweetness and spice.

Ingredients

Units 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 3/4 cups (330g) all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
  • For the Cheesecake Filling:
    • 8 oz (226g) cream cheese, softened
    • 1/4 cup (50g) granulated sugar
    • 1 teaspoon vanilla extract
  • For the Cinnamon-Sugar Coating:
    • 1/2 cup (100g) granulated sugar
    • 2 teaspoons ground cinnamon

Instructions


  1. 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.
  2. 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.
  3. 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.
  4. 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://recipe.ukfinda.com/cinnamon-cheesecake-cookies-recipe.htm