Description
These Cinnamon Roll Cheesecake Cookies combine the warm, spicy flavors of cinnamon rolls with the creamy tang of cheesecake in every bite. Soft and tender cookies envelop a luscious cream cheese filling, making this dessert a delightful treat perfect for sharing or indulging on your own.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, creating the base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Then, stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Prepare Cream Cheese Filling: In another bowl, beat together the softened cream cheese, powdered sugar, and milk until the filling is smooth and creamy, perfect for stuffing.
- Form Cookies with Filling: Take a tablespoon of cookie dough and flatten it in your palm. Place a small dollop of the cream cheese filling in the center, then carefully fold the dough around it, forming a sealed ball with the cream cheese hidden inside.
- Place Cookies on Baking Sheet: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges begin to turn a light golden color, indicating they are done.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and retain their shape.
Notes
- Make sure butter and cream cheese are softened to room temperature for easier mixing and smoother texture.
- Do not overmix the dough when combining wet and dry ingredients to keep cookies tender.
- Chilling the dough briefly before baking can prevent excessive spreading, if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can be frozen before or after baking for up to 2 months. Thaw at room temperature before serving.
