Description
Soft, cinnamon-dusted dough gives way to a luscious cream cheese center that brings a gooey burst of tangy sweetness with every bite.
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat softened butter, 1 1/2 cups granulated sugar, and brown sugar until creamy and light.
- Add eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt; gradually add to the butter mixture until a soft dough forms.
- In another bowl, beat cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 tsp vanilla extract until smooth and creamy.
- Scoop about 1 tablespoon of cookie dough, flatten into a disc, place about 1 teaspoon of cheesecake filling in the center, then wrap dough around filling and roll into a ball.
- Combine 1/4 cup granulated sugar and cinnamon in a shallow dish; roll each dough ball in the mixture to coat evenly.
- Place coated dough balls 2 inches apart on prepared baking sheets and bake for 10–12 minutes until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough balls for 15 minutes can help maintain their shape during baking.
- Cookies will firm up as they cool; avoid overbaking for a gooey center.
- Leftover cheesecake filling makes a great spread for bagels or fruit.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.