Ingredients
For the Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tablespoon ground cinnamon
Optional:
1 cup caramel sauce (for drizzling)
Instructions
Prepare the Dough:
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, followed by the vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Make the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag or a plastic zip-top bag with the tip cut off for easy filling.
Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the cookie dough into 1-inch balls and flatten each one into a disk. Pipe a small amount of the cheesecake filling into the center of each disk. Gently fold the edges of the dough over the filling to enclose it and form a ball. Roll the filled dough balls between your hands to smooth out the surface.
Coat the Cookies:
In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
Bake the Cookies:
Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve (Optional):
If desired, drizzle with warm caramel sauce before serving for an extra indulgent treat.
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35-40 minutes
Servings: 24 cookies
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