Description
These Cinnamon Roll Cheesecake Cookies combine the best of two desserts in one irresistible treat. Featuring a creamy cheesecake filling swirled with cinnamon sugar inside soft, chewy cookie dough, these cookies offer a perfect balance of sweetness and spice. Their cinnamon swirl patterns and optional vanilla glaze add a bakery-quality touch sure to impress.
Ingredients
Cheesecake Filling
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Cinnamon Sugar Swirl
- ⅓ cup brown sugar
- 1½ tbsp ground cinnamon
- 2 tbsp melted butter
Cookie Dough
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg + 1 egg yolk
- 1½ tsp vanilla extract
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Scoop teaspoon-sized portions onto parchment paper and freeze for 45–60 minutes to firm up.
- Cinnamon Swirl: Combine brown sugar, ground cinnamon, and melted butter to form a thick, spreadable paste. Set aside for later use in the dough.
- Dry Mix: In a bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until fully combined and uniform.
- Cream Butter & Sugars: Using a mixer, beat softened unsalted butter with granulated sugar and brown sugar for 2–3 minutes until the mixture is light, fluffy, and pale in color. Then add egg, egg yolk, and vanilla extract, mixing until incorporated.
- Form Dough: Gradually add the dry flour mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the dough tender.
- Swirl It: Gently fold the cinnamon sugar paste into the dough, being careful to leave visible cinnamon ribbons for an attractive swirl effect in the finished cookies.
- Stuff the Cookies: Flatten about 2 tablespoons of dough in your hand, place a frozen cheesecake filling portion in the center, then wrap the dough around it completely. Roll gently into a ball to enclose the filling fully.
- Chill: Place the formed cookie dough balls on a baking sheet and refrigerate for at least 1 hour. This step helps minimize spreading and improves texture.
- Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookie balls for 12–15 minutes until the edges turn lightly golden while the centers remain soft and slightly underbaked for gooeyness.
- Cool & Glaze: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, drizzle with the optional vanilla glaze made by mixing powdered sugar, milk, and vanilla for a sweet finishing touch.
Notes
- Freeze the cheesecake filling well before stuffing to keep it creamy and prevent leakage during baking.
- Do not overmix the dough to avoid dense cookies; gentle folding maintains softness and swirl definition.
- Chilling the dough balls is crucial for thicker cookies with gooey centers and prevents excessive spreading.
- Handle the cinnamon swirl paste carefully to preserve its visible ribbons in the dough.
- Use the vanilla glaze sparingly, as too much can overpower the flavor of the cookies.
- Dough balls can be frozen for up to 2 months and baked directly from frozen, adding 1–2 minutes to baking time for convenience.
