Name: Cinnamon Roll Cheesecake Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 0.5 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 8 oz cream cheese, softened; 0.25 cup granulated sugar (for the filling); 0.5 teaspoon vanilla extract (for the filling); 0.5 cup granulated sugar (for the cinnamon sugar coating); 2 tablespoons ground cinnamon; 1 cup powdered sugar (for the icing); 2 tablespoons milk or cream (for the icing); 0.5 teaspoon vanilla extract (for the icing)

Description

Cinnamon Roll Cheesecake Cookies are the ultimate indulgent treat, combining the comforting flavors of fresh cinnamon rolls with the rich creaminess of cheesecake.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
0.5 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
0.5 teaspoon baking soda
0.5 teaspoon baking powder
0.25 teaspoon salt
8 oz cream cheese, softened
0.25 cup granulated sugar (for the filling)
0.5 teaspoon vanilla extract (for the filling)
0.5 cup granulated sugar (for the cinnamon sugar coating)
2 tablespoons ground cinnamon
1 cup powdered sugar (for the icing)
2 tablespoons milk or cream (for the icing)
0.5 teaspoon vanilla extract (for the icing)

Instructions

Start your journey by beating the softened cream cheese in a medium bowl. Mix it with 0.25 cup of granulated sugar and 0.5 teaspoon of vanilla extract. Continue blending until the mixture is smooth, ensuring there are no lumps left behind. The smoother the filling, the richer the cookies will taste. Once combined, place the filling in the freezer for about 30 minutes.
In another large mixing bowl, cream the softened butter together with 1 cup granulated sugar and brown sugar until the mixture is fluffy and light. This process incorporates air, which is key for fluffy cookies. Beat in the eggs one at a time, followed by 1 teaspoon vanilla extract. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to form a soft dough. Avoid overmixing to keep the cookies tender.
Using a cookie scoop or tablespoon, take a portion of the dough and flatten it out in your hand. Make sure it’s broad enough to hold the cheesecake filling. Place a spoonful of your chilled cheesecake filling in the center, then carefully wrap the dough around it, sealing the edges and forming a ball.
Prepare the cinnamon-sugar mixture by combining 0.5 cup granulated sugar and 2 tablespoons ground cinnamon in a small bowl. Roll each cookie ball in this mixture until fully coated. Place them on the prepared baking sheet, making sure to leave some space between each cookie. Preheat your oven to 350°F and bake the cookies for about 11–13 minutes.
While the cookies cool on the baking sheet for around 5 minutes, you can whip up the icing. In a medium bowl, whisk together the powdered sugar, milk (or cream), and 0.5 teaspoon vanilla extract until smooth. Once the cookies have cooled slightly, transfer them to a wire rack and drizzle the icing generously over them.

Notes

Make sure to chill the cheesecake filling adequately to retain its form while baking. Avoid overbaking the cookies; they should be slightly soft when you remove them from the oven for the best texture.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert

Nutrition

Calories: Approximately 150 per cookie
Sodium: 90 mg
Protein: 2 g