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These soft and chewy cinnamon cheesecake cookies are what happens when two beloved desserts collide in perfect harmony. Each bite delivers a luscious cream cheese center surrounded by warmly spiced cookie dough that will make your kitchen smell like a bakery.
I first created these cookies for a holiday cookie exchange where I wanted something beyond the usual suspects. The combination of cheesecake and cinnamon sugar cookies earned me first place and countless requests for the recipe ever since.
Ingredients
- Unsalted butter: Creates a tender cookie texture while allowing you to control the salt level
- Cream cheese: Forms the luscious filling that transforms these from ordinary to extraordinary
- Ground cinnamon: Appears twice in the recipe for layered flavor depth
- Vanilla extract: Enhances both the filling and dough with aromatic sweetness
- All-purpose flour: Provides the perfect structure without becoming too dense
Step-by-Step Instructions
- Prepare the Cheesecake Filling:
- Beat softened cream cheese with sugar and vanilla until perfectly smooth and free of lumps. This step is crucial for a silky filling texture. Portion the mixture into 24 dollops on a parchment-lined baking sheet and freeze until solid. The freezing ensures your filling stays intact during baking rather than melting into the cookie dough.
- Make the Cookie Dough:
- Cream butter and sugar until light and fluffy, spending at least 3 minutes at medium-high speed. This incorporates air for better texture. Add egg and vanilla, mixing until completely incorporated. In a separate bowl, whisk dry ingredients to distribute the cinnamon, baking soda, and baking powder evenly. Gradually add dry ingredients to wet, mixing just until combined to avoid tough cookies.
- Assemble the Cookies:
- Flatten tablespoon-sized portions of dough into discs about 3 inches wide. Place a frozen cream cheese dollop in the center of each disc. Carefully fold the edges up and around the filling, sealing completely and rolling gently between your palms to form a ball. Roll each cookie in cinnamon-sugar mixture, covering the entire surface for that signature sparkle and flavor.
- Bake the Cookies:
- Space cookies 2 inches apart on parchment-lined baking sheets. Bake until the edges are just turning golden but centers still look slightly underdone, about 12-14 minutes. Allow cookies to rest on the hot baking sheet for 5 minutes to complete cooking before transferring to a cooling rack.
The cinnamon in these cookies takes me back to Saturday mornings at my grandmother's house. She always had something baking with cinnamon, and the aroma would fill every room. These cookies capture that same comforting essence while adding a modern twist with the cheesecake filling.
Storage Solutions
These cookies require refrigeration due to the cream cheese filling. Store them in airtight containers with parchment paper between layers to prevent sticking. They'll maintain their best texture and flavor for up to 5 days in the refrigerator. Allow them to come to room temperature for about 15 minutes before serving for the optimal chewy texture and flavor experience.
Make-Ahead Options
Both components can be prepared ahead of time for convenience. The cream cheese filling can be frozen for up to one month when wrapped properly. The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. You can even assemble the cookies completely and freeze them unbaked on a sheet tray, then transfer to freezer bags for storage up to 2 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
Flavor Variations
While the classic cinnamon version is a crowd-pleaser, you can easily customize these cookies. Try adding orange zest to the cream cheese filling for a bright citrus note. For chocolate lovers, add mini chocolate chips to the cookie dough or a teaspoon of cocoa powder to the cinnamon-sugar coating. During fall, replace some of the cinnamon with pumpkin pie spice for a seasonal twist that pairs beautifully with the creamy center.
Serving Suggestions
These cookies shine on their own but can be elevated into a dessert course when served warm with a small scoop of vanilla ice cream. For holiday gatherings, arrange them on a tiered platter alternating with sprigs of fresh mint for a festive presentation. They pair wonderfully with coffee, hot chocolate, or a glass of cold milk for dipping.
Frequently Asked Questions
- → How do I keep the cheesecake filling from leaking?
Ensure the cream cheese filling is well-frozen before assembling the cookies. This helps it stay firm and avoids spreading during baking.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days before baking. Ensure it’s properly covered to prevent drying out.
- → What’s the best way to store these cookies?
Store them in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture. Let them come to room temperature before serving for best results.
- → Can I freeze these cookies?
Yes, these cookies freeze well. Store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
- → Do I need to chill the cookie dough?
If your cookie dough is too sticky, chilling it in the refrigerator for 15-20 minutes will make it easier to handle when assembling the cookies.