Cinnamon Cheesecake Cookies: Secret Ingredient = Pure Magic!
These Cinnamon Cheesecake Cookies blend warm spice, creamy cheesecake filling, and chewy cookie texture into an irresistible treat. The secret? Chilling the dough for ultimate magic in every bite!
Equipment
- Mixing Bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- cookie scoop (optional)
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar (for filling)
- 1 egg yolk
- 1 tbsp sour cream
- ½ tsp vanilla bean paste (or extract)
Instructions
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture. Mix just until combined.
- In a medium bowl, beat cream cheese and sugar until smooth. Mix in egg yolk, sour cream, and vanilla bean paste.
- Cover both the cookie dough and cheesecake filling separately and chill in refrigerator for at least 2 hours.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop cookie dough into balls. Flatten slightly, place 1 tsp of filling in the center, and fold dough around it, sealing edges.
- Place cookies 2 inches apart on prepared sheets. Bake for 10–12 minutes until edges are golden.
- Cool cookies on sheets for a few minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy the cinnamon cheesecake magic!
Notes
Don’t skip the chill time — it's essential for shape and texture. Try adding citrus zest or chocolate chips for twists, or drizzle with caramel for indulgence. Store in an airtight container for 2–3 days or refrigerate for up to a week.