Oh my goodness, let me tell you about these cinnamon cheesecake cookies! The moment you take a bite, you’re greeted with that warm, comforting flavor of cinnamon, and then—surprise!—a creamy, luscious cheesecake filling just waiting to delight your taste buds. It’s like a cozy hug in cookie form! I remember the first time I baked these; the whole house smelled like a dreamy bakery, and I couldn’t wait to share them with friends and family. It’s those little moments of joy that keep me coming back to this recipe.
These cookies are not just your average dessert; they bring together the best of both worlds—soft, chewy cookies and rich, creamy cheesecake. Seriously, who wouldn’t love that? Trust me, once you make these, they’ll become a go-to treat for any occasion, whether it’s a casual gathering or a special celebration. So, let’s dive into making these scrumptious delights together!
Ingredients for Cinnamon Cheesecake Cookies Recipe
To whip up these delightful cinnamon cheesecake cookies, you’ll need a few simple ingredients that come together to create an amazing flavor combination. Here’s what you’ll need:
- 1 cup all-purpose flour – This is the base for your cookie dough.
- 1/2 teaspoon baking soda – Helps the cookies rise and stay fluffy.
- 1/4 teaspoon salt – Just a pinch to enhance the sweetness.
- 1/2 cup unsalted butter, softened – Make sure it’s nice and soft for easy creaming!
- 1/2 cup granulated sugar – This adds that sweet touch we all love.
- 1/4 cup brown sugar – For a hint of moisture and depth of flavor.
- 1 teaspoon vanilla extract – Because vanilla makes everything better!
- 1 egg – This helps bind everything together.
- 1 teaspoon ground cinnamon – The star of the show, bringing that wonderful warmth.
- 1/2 cup cream cheese, softened – This is what gives the cookies their dreamy filling.
- 1/4 cup powdered sugar – Sweetens up the cream cheese filling perfectly.
- 1/2 teaspoon vanilla extract (for filling) – A little extra vanilla to make that filling sing!
Gather these ingredients, and you’re all set for a baking adventure that’ll leave your kitchen smelling heavenly!
How to Prepare Cinnamon Cheesecake Cookies Recipe
Now that you’ve got your ingredients ready, let’s get to the fun part—making these delicious cookies! I promise you, it’s easier than it sounds, and the results are totally worth it. Let’s break it down step by step.
Preparing the Dough
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a medium-sized bowl and mix together the flour, baking soda, and salt. Just whisk them together until they’re combined—nothing fancy! In another large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. I love using a hand mixer for this part; it makes everything a breeze!
Next, add in the egg and vanilla extract to your butter mixture and mix until everything is well incorporated. Now, it’s time to gradually add your dry ingredients to the wet mix. I like to do this in two or three batches, mixing until just combined each time. Don’t overmix; we want soft, chewy cookies, not tough ones!
Making the Cream Cheese Filling
Alright, while your dough is resting, let’s whip up that dreamy cream cheese filling! In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy. It should look like a fluffy cloud of deliciousness—make sure there are no lumps! If it feels a little thick, just keep mixing until it’s perfectly smooth. Trust me, this filling is what makes these cookies truly special!
Shaping and Filling the Cookies
Now, it’s time for the fun part: shaping those cookies! Take a tablespoon of dough and roll it into a ball in your hands. Then, use your thumb or the back of a spoon to create a nice indentation in the center of each ball—this is where the cream cheese filling is going to go. Don’t worry if it feels a bit weird at first; once you get the hang of it, you’ll be a pro!
Once you’ve made your indentations, fill each one generously with the cream cheese mixture. Don’t be shy—in fact, I like to pile it on! It’ll melt beautifully while baking. Place the filled cookies on a baking sheet lined with parchment paper, making sure to leave a bit of space between them, as they will spread while baking.
Baking the Cookies
Now, pop those cookies in your preheated oven and bake for about 12-15 minutes. Keep an eye on them; you want the edges to be just golden brown while the centers still look a bit soft. They’ll firm up as they cool, so don’t worry if they seem a little underbaked! Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This will help them set perfectly without falling apart.
And there you have it! Your cinnamon cheesecake cookies are ready to be devoured. Just try to let them cool completely before diving in—if you can resist the temptation!
Tips for Success with Cinnamon Cheesecake Cookies Recipe
Now that you’re on your way to baking these tasty cookies, let me share some of my favorite tips to ensure they turn out perfectly every time! Trust me, these little tricks can make a big difference in flavor and texture.
- Room Temperature Ingredients: Make sure your butter and cream cheese are softened to room temperature before you start. This helps them blend together smoothly and creates that dreamy texture we all love.
- Don’t Overmix: When combining your dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to tough cookies, and we want them soft and chewy!
- Adjust the Cinnamon: If you’re a cinnamon lover like me, feel free to add a bit more than the recipe calls for. A little extra sprinkle can really enhance the flavor, but start with a teaspoon and adjust to your taste.
- Chill the Dough: If you’ve got the time, chilling the dough for about 30 minutes before shaping can help prevent the cookies from spreading too much while baking. It’s a great way to keep them thick and chewy!
- Watch the Baking Time: Every oven is different, so keep an eye on your cookies as they bake. They should be golden around the edges but still soft in the center. Remember, they’ll continue to firm up as they cool!
- Experiment with Fillings: While the cream cheese filling is divine, don’t hesitate to get creative! You could add a touch of lemon zest for brightness or even some mini chocolate chips for a fun twist.
- Store Properly: To keep your cookies fresh and soft, store them in an airtight container at room temperature. They’ll stay delicious for several days, but I doubt they’ll last that long!
These tips are my secret weapons for cookie success, and I can’t wait for you to try them out. Happy baking!
Nutritional Information
Alright, let’s chat about the nutritional side of these delicious cinnamon cheesecake cookies! It’s always good to know what you’re indulging in, right? Here are the typical nutritional values per cookie:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 60mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Keep in mind, these values are estimates and can vary based on the specific brands of ingredients you use. But hey, balance is key, and sometimes you just need a little indulgence in your life! Enjoy these cookies knowing they bring a delightful treat to your day!
FAQ About Cinnamon Cheesecake Cookies Recipe
I know you might have some questions as you dive into making these delightful cookies, so let’s tackle some of the most common ones. I’ve been there, and I want to help you have the best baking experience possible!
Can I use low-fat cream cheese?
Absolutely! You can use low-fat cream cheese if you want a lighter version. Just keep in mind that it might not be as rich and creamy, but it’ll still taste delicious!
What can I substitute for all-purpose flour?
If you’re looking for a gluten-free option, you can try a 1:1 gluten-free baking flour blend. It works pretty well in cookie recipes! Just make sure it has xanthan gum in it for the best texture.
How should I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. They should last about 4-5 days, but I bet they won’t last that long because they’re so good!
Can I freeze these cookies?
You sure can! Just let the cookies cool completely, then place them in a single layer in an airtight container or freezer bag. They’ll stay good for about 2 months. Thaw them in the fridge and enjoy!
What if my dough is too sticky?
If your dough feels a bit sticky, don’t worry! Just sprinkle a little more flour on your hands while shaping the balls. It’ll help you work with it more easily. But be careful not to add too much flour, or they might become tough!
Can I add chocolate chips to the filling?
Oh, yes! Chocolate chips would be a fantastic addition for those who love that chocolatey goodness. Just fold them into the cream cheese filling before you start shaping the cookies!
How do I know when the cookies are done baking?
You’ll want to look for those lovely golden edges! The centers may still look a little soft—that’s totally okay because they’ll firm up as they cool. Trust your instincts, and you’ll be golden!
Don’t hesitate to reach out if you have more questions. I’m always here to help you create the perfect batch of cinnamon cheesecake cookies!
Why You’ll Love This Cinnamon Cheesecake Cookies Recipe
These cinnamon cheesecake cookies are such a treat, and I can’t wait for you to experience all the reasons to love them! Here’s why this recipe will quickly become a favorite in your baking repertoire:
- Quick Preparation: With just a few simple steps, you can whip these cookies up in about 35 minutes from start to finish!
- Delightful Flavors: The combination of warm cinnamon and creamy cheesecake filling creates a flavor explosion that’s simply irresistible.
- Soft and Chewy Texture: You’ll get that perfect balance of a soft, chewy cookie with a rich, creamy center that’s hard to resist.
- Versatile Treat: These cookies are perfect for any occasion—whether it’s a cozy night in, a gathering with friends, or a special celebration.
- Make Ahead Option: You can easily prepare the dough in advance and keep it in the fridge, making it a breeze to bake fresh cookies whenever the craving hits!
- Freezer Friendly: Bake a double batch and freeze some for later! They’ll stay delicious for up to two months—perfect for impromptu dessert cravings.
- Kid-Friendly: These cookies are sure to be a hit with the kids (and the kids at heart)! They’re fun to eat and even more fun to make together.
Trust me, once you try these cinnamon cheesecake cookies, you’ll be hooked! They’re the kind of treat that brings smiles and happy memories with every bite. Enjoy baking and sharing them with your loved ones!
Storage & Reheating Instructions
Once you’ve baked and enjoyed your delightful cinnamon cheesecake cookies, you might be wondering how to keep those delicious treats fresh for later. Don’t worry, I’ve got you covered with some simple storage and reheating tips!
To store your cookies, simply place them in an airtight container at room temperature. They’ll stay soft and scrumptious for about 4-5 days. Just make sure they’re completely cooled before sealing them up—this helps prevent any unwanted moisture from making them soggy.
If you want to keep your cookies for a longer time, you can freeze them! Just let them cool completely, then arrange them in a single layer on a baking sheet and pop them in the freezer for about an hour. Once they’re nice and firm, transfer them to a freezer-safe bag or container, and they’ll be good for up to 2 months. Just be sure to label them so you know what deliciousness awaits!
When you’re ready to enjoy a cookie (or several!), simply take them out of the freezer and let them thaw in the fridge for a few hours or overnight. If you want that fresh-baked warmth, you can gently reheat them in the oven at 350°F (175°C) for about 5-7 minutes. This will bring back that lovely soft texture and make the cheesecake filling all gooey again!
And there you have it! With these storage and reheating tips, you can savor your cinnamon cheesecake cookies even after they’ve cooled. Enjoy every bite, whether fresh from the oven or warmed up later!
cream cheese filling is what gives the cookies their dreamy filling.
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Cinnamon Cheesecake Cookies Recipe: 7 Delightful Tips Inside
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious cinnamon cheesecake cookies with a creamy filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon ground cinnamon
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream the butter, granulated sugar, and brown sugar.
- Add egg and vanilla to the butter mixture, mix well.
- Gradually add dry ingredients to the wet mixture.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Shape dough into balls and make an indentation in the center.
- Fill the indentation with cream cheese mixture.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust cinnamon to your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cinnamon cheesecake cookies recipe
