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Cinnamon Roll Cheesecake Cookies

Recipe by Evelyn Marcella Rivera

Soft, thick snickerdoodle-style cookies rolled in cinnamon sugar, with a cream cheese cheesecake center pressed in before baking, finished with a drizzle of cream cheese glaze.

  • Total Time1 hour 11 minutes
  • Yield24 cookies 1x

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/3 cup granulated sugar
  • 2 tsp ground cinnamon
  • 6 oz cream cheese, softened
  • 1/4 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 3-4 tbsp milk or heavy cream, more as needed
  • 1/2 tsp vanilla extract

Instructions

  1. Make the cheesecake filling first: Beat 6 oz cream cheese, powdered sugar, and vanilla until completely smooth. Transfer to a piping bag and refrigerate for 30 minutes.
  2. Make the cookie dough: Whisk together flour, baking soda, baking powder, and salt. Beat butter, granulated sugar, and brown sugar on medium-high for 3 minutes. Add eggs one at a time, then vanilla. Add flour mixture on low until just combined.
  3. Chill the dough: Refrigerate the dough for 30 minutes. This prevents the cookies from spreading too thin.
  4. Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Mix the cinnamon sugar coating in a shallow bowl.
  5. Shape, fill, and coat: Scoop 1.5-tablespoon portions, flatten slightly, pipe a teaspoon of chilled filling in center, wrap dough around filling and seal completely. Roll in cinnamon sugar. Press a shallow indent into the top. Place 2 inches apart on lined pans.
  6. Bake: Bake for 10-12 minutes until edges are set and tops are cracked. Cool on the pan for 5 minutes before transferring to a rack.
  7. Make the glaze and drizzle: Beat 4 oz cream cheese until smooth. Add sifted powdered sugar, milk, and vanilla. Beat until smooth and drizzleable. Drizzle over fully cooled cookies and let set for 10 minutes.

Notes

The cream cheese filling must be chilled before going into the cookies or it melts into the dough. The dough also benefits from chilling. Pull cookies when edges are set but centers look soft — they firm up as they cool. Keeps at room temperature 2 days or refrigerated up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 215
  • Sugar: 17
  • Sodium: 130
  • Fat: 11
  • Saturated Fat: 6.5
  • Carbohydrates: 27
  • Fiber: 0.5
  • Protein: 3

Find it online: https://blesseddish.com/cinnamon-roll-cheesecake-cookies/