Cinnamon Kissed Cheesecake Donut Cookies
These delightful cookies blend the flavors of cheesecake and donuts, kissed with cinnamon goodness, making for an irresistible treat.
Ingredients
For the Cookies
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon feel free to add more if you’re a cinnamon lover!
- 0.5 cups unsalted butter, softened substitutions: coconut oil for a dairy-free option
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese, softened substitutions: vegan cream cheese for a dairy-free version
- 0.25 cups powdered sugar
- 0.5 teaspoons vanilla extract
For the Cinnamon Sugar Topping
- 0.25 cups granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the Dough
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
Prepare the Cheesecake Filling
- In a medium bowl, whip the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, blending until all lumps are gone.
Assemble the Cookies
- Preheat your oven to 350°F (175°C).
- Roll dough into small balls, about the size of a tablespoon.
- Flatten each ball slightly, then place a teaspoon of cheesecake filling in the center.
- Gently fold the dough around the filling, sealing it completely.
- Repeat until all dough is used.
Bake
- Lay the filled cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Coat in Cinnamon Sugar
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Once cookies have cooled completely, roll each in the cinnamon sugar mixture for that signature touch!
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer bag for up to 2 months.