Cinnamon Cheesecake Cookies Delight (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1 cup (226g) unsalted butter, softened
02 - 1 cup (200g) granulated sugar
03 - 1 large egg, at room temperature
04 - 2 teaspoons vanilla extract
05 - 2 3/4 cups (330g) all-purpose flour
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 2 teaspoons ground cinnamon

→ Cheesecake Filling

10 - 8 oz (226g) cream cheese, softened
11 - 1/4 cup (50g) granulated sugar
12 - 1 teaspoon vanilla extract

→ Cinnamon-Sugar Coating

13 - 1/2 cup (100g) granulated sugar
14 - 2 teaspoons ground cinnamon

# Instructions:

01 - In a medium bowl, beat together the softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Spoon the mixture into 24 small dollops onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
02 - In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Add the egg and 2 teaspoons vanilla extract; mix until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and 2 teaspoons ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the dough is too sticky, refrigerate for 15-20 minutes to firm up.
03 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon for the coating. Scoop about 1 tablespoon of cookie dough and flatten it into a disc. Place a frozen cheesecake filling dollop in the center, then fold the dough around it, rolling gently to form a ball. Roll the dough ball in the cinnamon-sugar mixture to coat. Place on the prepared baking sheet, spacing cookies about 2 inches apart.
04 - Bake for 12-14 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Ensure the cream cheese filling is well-frozen to prevent it from leaking during baking.
02 - For best results, use room temperature ingredients for the cookie dough.
03 - Store cookies in an airtight container in the refrigerator for up to 5 days.

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