Description

These Cinnamon Cheesecake Cookies are soft, chewy, and loaded with sweet cinnamon flavor. A swirl of creamy cheesecake filling runs through each cookie, giving them a deliciously rich and tangy twist. Like a snickerdoodle meets a cheesecake—pure dessert magic!

Ingredients

For the Cheesecake Filling:

4 oz cream cheese, softened
2 tbsp granulated sugar
1/4 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 1/2 tsp ground cinnamon

Topping:

2 tbsp sugar + 1 tsp cinnamon (for rolling)

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Instructions

In a small bowl, mix cream cheese, 2 tbsp sugar, and 1/4 tsp vanilla until smooth. Set in the fridge to chill.

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture until combined.

Scoop about 1 tbsp of dough, flatten slightly, and add 1/2 tsp of the chilled cream cheese mixture in the center. Top with another small piece of dough and seal the edges to enclose the filling.

Roll each cookie in cinnamon sugar topping.

Place on a parchment-lined baking sheet, about 2 inches apart.

Chill dough balls in the fridge for 15–20 minutes while oven preheats to 350°F (175°C).

Bake for 10–12 minutes or until edges are set and tops are slightly cracked.

Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Don’t skip chilling the cream cheese or cookie dough—it helps with shaping and prevents too much spreading.

You can freeze the filled dough balls for future baking.