Cinnamon Cheesecake-Filled Cookies (Print-Friendly Version)
Chilled cream-cheese centers are enclosed in brown-sugar dough and finished with a small cinnamon topping. Separate the three ingredient groups before shaping.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 115g unsalted butter, softened
02 - 150g brown sugar
03 - 1 egg
04 - 1 tsp vanilla extract
05 - 180g all-purpose flour
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
08 - 120g cream cheese (such as Philadelphia)
09 - 2 tbsp powdered sugar
10 - 1/2 tsp vanilla extract
11 - 2 tbsp butter, melted
12 - 50g brown sugar
13 - 1 tbsp ground cinnamon
# How to Make It:
01 - Beat filling cream cheese, powdered sugar and its vanilla smooth. Divide into twelve small portions on parchment and freeze twenty to thirty minutes until firm enough to handle.
02 - Cream dough butter and its brown sugar. Mix in egg and dough vanilla. Whisk flour, soda and salt separately, then combine just until evenly mixed. Chill about twenty minutes.
03 - Mix the topping butter, separate fifty grams brown sugar and cinnamon. Heat oven to 350°F and line baking sheets.
04 - Divide dough into twelve portions. Flatten each with a thicker center, enclose one chilled filling portion and pinch every seam shut.
05 - Place with space to spread. Add a small amount of cinnamon topping without puncturing the sealed dough. Bake a small first tray about twelve to sixteen minutes, continuing until surrounding dough is cooked and edges set.
06 - Let cookies firm on the tray, then transfer to a rack. Refrigerate within two hours and keep chilled.
# Extra Suggestions:
01 - The full teaspoon belongs to the dough, while the half teaspoon belongs to the cheese filling. The butter and brown sugar also have separate dough and topping portions. Label the bowls before weighing so an ingredient is not counted twice in one mixture.
02 - Leave a clean border when flattening each portion. Bring the edges together and pinch firmly, keeping filling away from the seam. If a center is too soft, chill it again. Stretching the dough until it is translucent makes leakage more likely.
03 - The thickness of hand-shaped cookies varies. A small first batch lets you assess spacing and whether the dough around the center cooks before the outside darkens. Use the same portion size for the remaining cookies rather than adding unmeasured flour after every tray.
04 - No. Keep any decorative movement shallow in the topping. A toothpick pushed into the center opens the sealed dough and can let filling escape. This is a filled cookie with a cinnamon finish, not rolled yeast dough.