Cinnamon Sugar Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
Unsalted butter, softened (1 cup)
02 -
Granulated sugar (1 cup)
03 -
Large eggs (2)
04 -
Vanilla extract (1 teaspoon)
05 -
All-purpose flour (3 cups)
06 -
Baking powder (1 teaspoon)
07 -
Salt (1/2 teaspoon)
→ Cheesecake Filling
08 -
Cream cheese, softened (8 oz)
09 -
Granulated sugar (1/4 cup)
10 -
Vanilla extract (1 teaspoon)
→ Coating and Drizzle
11 -
Granulated sugar (1 cup)
12 -
Ground cinnamon (1 tablespoon)
13 -
Caramel sauce (1 cup, optional)
# Instructions:
01 -
Beat cream cheese, sugar, and vanilla extract until smooth in a medium bowl. Transfer to a piping bag and refrigerate.
02 -
Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into butter mixture.
03 -
Heat oven to 350°F. Line baking sheets with parchment. Roll dough into 1½-inch balls, make indentations, and pipe in cheesecake filling.
04 -
Mix sugar and cinnamon in a bowl. Roll filled cookies in mixture to coat completely.
05 -
Bake 12-15 minutes until edges are golden. Cool briefly on baking sheet, then transfer to wire rack.
06 -
Once cooled, drizzle with optional caramel sauce. Store in refrigerator.
# Notes:
01 -
Use room temperature butter and cream cheese for best mixing
02 -
Chill filling longer if it seems too runny
03 -
Will keep in refrigerator for up to 5 days