Cinnamon Cheesecake Cookies (Print Version)
# Ingredients:
→ Dough Base
01 -
1 cup softened unsalted butter
02 -
1 cup white sugar
03 -
2 eggs, large
04 -
1 tsp pure vanilla
05 -
3 cups plain flour
06 -
1 tsp baking powder
07 -
1/2 tsp table salt
→ Filling Center
08 -
8 oz cream cheese, at room temperature
09 -
1/4 cup white sugar
10 -
1 tsp vanilla
→ Sweet Coating
11 -
1 cup sugar
12 -
1 tbsp cinnamon, ground
13 -
1 cup caramel topping (optional)
# Instructions:
01 -
In a medium bowl, blend cream cheese, sugar, and vanilla until smooth. Scoop the mixture into a piping bag and chill.
02 -
In a mixer, beat the butter and sugar until light and creamy. Add eggs, one at a time, then stir in vanilla. Separately, whisk salt, flour, and baking powder together. Slowly mix dry ingredients into the wet mixture.
03 -
Preheat your oven to 350°F. Cover baking trays with parchment paper. Roll dough into 1½-inch-sized balls, press a small well in each, then fill with chilled cheesecake mixture.
04 -
Combine cinnamon and sugar in a bowl. Roll each filled cookie in this mixture until coated.
05 -
Pop the cookies in the oven for 12-15 minutes, until the edges are lightly golden. Cool briefly on the tray, then move them to a rack to finish cooling.
06 -
When cookies are cool, drizzle caramel sauce on top if you like. Store in the fridge afterward.
# Notes:
01 -
For smoother mixing, make sure butter and cream cheese are at room temperature.
02 -
If the filling feels too loose, keep it in the fridge a bit longer.
03 -
Store in a sealed container in the fridge for up to 5 days.