Cinnamon Roll Cheesecake Cookies
Delicious cookies that blend the flavors of cinnamon rolls and creamy cheesecake, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Spoon into measuring cup and level off.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the cream cheese filling
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon, then gradually combine with the wet mixture until just mixed.
Cream Cheese Filling
- In another bowl, beat together the softened cream cheese, powdered sugar, and milk until smooth and creamy.
Assembly
- Take about a tablespoon of cookie dough, flatten it slightly, and place a small dollop of the cream cheese mixture in the center.
- Fold the cookie dough around the filling and seal it completely to prevent leakage.
- Place cookie balls on the baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for 4-5 days. For longer storage, freeze cookies for up to three months.