Cinnamon Roll Cheesecake Cookies Recipe
Introduction
Cinnamon Roll Cheesecake Cookies bring together the warm, comforting flavors of cinnamon rolls with rich, creamy cheesecake filling in a soft cookie form. These delightful treats are perfect for satisfying your sweet tooth and impressing friends at any gathering.
Ingredients
- 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
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: In another bowl, beat together the cream cheese, powdered sugar, and milk until smooth.
- Step 7: Take a tablespoon of cookie dough and flatten it in your hand, placing a small dollop of the cream cheese mixture in the center, then fold the dough around it to form a ball.
- Step 8: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Step 9: Bake for 10-12 minutes or until the edges are lightly golden.
- Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of each cookie before baking.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.
- Chill the cookie dough for 30 minutes before shaping to prevent spreading during baking.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat slightly in the microwave for a soft, fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, you can use low-fat cream cheese, but the filling might be less creamy and rich compared to full-fat.
How do I prevent the cream cheese from leaking out during baking?
Make sure to fully enclose the cream cheese filling in the cookie dough, sealing any gaps by pinching the dough tightly around it.
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Cinnamon Roll Cheesecake Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Delightfully soft and rich Cinnamon Roll Cheesecake Cookies combine the best of two classic treats: cinnamon-spiced cookie dough enveloping a luscious cream cheese filling. Perfectly baked to golden edges, these cookies deliver a creamy, cinnamon-infused burst in every bite, making them an irresistible dessert for any occasion.
Ingredients
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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which aerates the dough for better texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure an even distribution, then stir in the vanilla extract for flavor.
- Combine 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.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can toughen cookies.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese, powdered sugar, and milk until smooth and creamy, creating a luscious filling.
- Assemble Cookies: Scoop about one tablespoon of cookie dough and flatten it in your palm. Place a small dollop of the cream cheese mixture in the center, then carefully fold the dough around it, sealing and forming a ball.
- Place on Baking Sheet: Arrange the cookie balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the cookie edges are lightly golden, indicating they are cooked through but still soft inside.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes on the sheet before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth filling without lumps.
- Do not overmix the dough once the flour is added to maintain tender cookies.
- For a stronger cinnamon flavor, sprinkle additional cinnamon on top before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Allow cookies to cool fully to prevent the cream cheese filling from oozing out when handled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon roll cookies, cheesecake cookies, cream cheese filling, cinnamon dessert, soft baked cookies, homemade cookies
