Cinnamon Roll Cheesecake Cookies Recipe
Introduction
Cinnamon Roll Cheesecake Cookies combine the warm, spicy flavors of cinnamon rolls with a rich, creamy cheesecake center. These soft cookies are perfect for satisfying your sweet tooth with a unique twist that’s as comforting as it is delicious.
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.
- Use full-fat cream cheese for the creamiest filling and best texture.
- If desired, add chopped nuts like pecans or walnuts to the dough for some crunch.
- Make the cookies smaller or larger by adjusting the amount of dough and filling used per ball, but adjust baking time accordingly.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat refrigerated or frozen cookies in a warm oven for a few minutes to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for the filling?
While you can use low-fat cream cheese, the filling may be less creamy and slightly less rich. Full-fat cream cheese is recommended for the best texture and flavor.
Do I need to chill the dough before baking?
Chilling the dough is not necessary for this recipe, but if your kitchen is warm, a short chill can help the dough hold together better when shaping.
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Cinnamon Roll Cheesecake Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Delightfully soft and chewy cinnamon roll cheesecake cookies combine the best of two beloved treats. Featuring a cinnamon-spiced cookie dough exterior and a creamy, sweet cheesecake filling, these cookies promise a gooey and flavorful bite every time.
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
Cheesecake 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.
- 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, ensuring a creamy base for the dough.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract to enhance flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to create the dry blend for the dough.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese with powdered sugar and milk until smooth and creamy, perfect for the filling.
- Form cookies with filling: Take a tablespoon of cookie dough, flatten it in your hand, and add a small dollop of the cream cheese mixture in the center. Fold the dough around the filling to form a ball fully encasing the cheesecake.
- Arrange on baking sheet: Place the filled cookie balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
- Cool cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and retain their shape.
Notes
- For easier handling, chill the dough and cream cheese filling slightly before assembling.
- Do not overbake to maintain the chewy texture and soft center.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adding a sprinkle of cinnamon sugar on top before baking can enhance the cinnamon flavor.
- Use full-fat cream cheese for the best creamy texture and flavor in the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon roll cookies, cheesecake cookies, cinnamon cheesecake cookies, soft cookies, dessert cookies, cream cheese filling
