Cinnamon Roll Cheesecake Cookies
These soft, creamy cookies blend the warm flavors of cinnamon rolls with rich cheesecake, making for an indulgent treat that's perfect for any occasion.
Ingredients
For the cookie dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract for icing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract into the butter mixture, mixing until well combined.
- Gradually mix in the dry ingredients until just combined. Be careful not to overwork the dough.
- In another bowl, beat the softened cream cheese until smooth. Then, mix in powdered sugar, ground cinnamon, milk, and vanilla extract. Whisk until creamy.
Assembly
- Take a tablespoon of cookie dough and flatten it in your palm. Place a small dollop of the cream cheese filling in the center and fold the dough around it to encapsulate the filling.
- Roll it into a ball and place it on the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 12-15 minutes or until the edges turn golden brown.
- Let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
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Notes
To preserve your cookies, store them in an airtight container at room temperature. For longer storage, freeze them layered between parchment paper in an airtight container.