Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Scoop small portions of the cheesecake filling onto a lined tray and freeze for about 30 minutes until firm.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- To assemble, scoop a portion of cookie dough and flatten it slightly in your hand.
- Place a frozen cheesecake filling piece in the center, then wrap the dough around it and seal completely.
- Roll the dough into a ball.
- In a small bowl, mix the sugar and cinnamon for the coating.
- Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Place the cookies on the prepared baking sheet, leaving space between each one.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Freeze the cheesecake filling before assembling to make shaping easier.
- If the dough becomes too soft, chill it briefly before filling and rolling.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before serving for the best texture.
- Warm in the microwave for 10–15 seconds for a softer, creamier center.
- These cookies can be frozen for up to 2 months and thawed overnight in the refrigerator.
- Add nutmeg or cardamom for extra warm spice flavor.
- Mini chocolate chips or a drizzle of melted chocolate make a delicious variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 275
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.4g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
