Description

These Cinnamon Cheesecake Cookies are soft, buttery cookies filled with a creamy cheesecake center and topped with a cozy cinnamon-sugar sprinkle. They taste like snickerdoodles crossed with cheesecake – perfect for holidays, cookie swaps, or when you want something sweet and unique.

Ingredients

Units Scale

4 oz cream cheese, softened

2 tbsp powdered sugar

1/2 tsp vanilla extract

For the Cookie Dough:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

2 tbsp granulated sugar

1 tsp ground cinnamon

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Instructions

Make the cheesecake filling:
In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop into small 1/2 tsp-sized balls and place on a plate. Freeze for 20–30 minutes.
Make the cookie dough:
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix well.
Stir in flour, baking soda, salt, and cinnamon until combined. Chill the dough for 20–30 minutes for easier handling.
Assemble the cookies:
Scoop about 1.5 tbsp of dough and flatten slightly. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing well. Roll into a ball.
Coat in cinnamon sugar:
Mix the topping sugar and cinnamon in a small bowl. Roll each dough ball in the mixture to coat.

Bake:
Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet about 2 inches apart. Bake for 10–12 minutes, or until edges are set and centers are soft. Cool for 5 minutes before transferring to a wire rack.

Notes

Make sure the cheesecake filling is well frozen so it stays intact during baking.
You can prepare the dough and filling a day in advance and assemble when ready.
Store in an airtight container in the fridge for up to 5 days – best enjoyed at room temp.