Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract (for filling)
- ¼ cup granulated sugar (for coating)
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Freeze for 15 minutes.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla extract.
- Stir in flour, baking soda, and salt until dough forms.
- Roll dough into 1½-inch balls and flatten slightly. Create a well in the center and add a small dollop of the chilled cream cheese filling.
- Pinch the dough around the filling to enclose it, then gently roll into a ball and form a donut shape by poking and widening a hole in the center.
- Place shaped cookies on the prepared baking sheet and bake for 10–12 minutes, until edges are golden.
- Let cookies cool on the baking sheet for 5 minutes.
- Mix the cinnamon and sugar in a bowl. Roll warm cookies in the mixture or sprinkle generously.
- Serve warm for a gooey center, or chill for a firmer cheesecake texture.
Notes
- Freeze the cream cheese filling briefly to make it easier to work with.
- For variation, try Nutella or flavored cream cheese as filling.
- Add a pinch of nutmeg or pumpkin spice for a fall twist.
- Store cookies in the fridge due to the cream cheese center.
- Reheat in the microwave for gooey texture or in the oven for crisp edges.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
