Soft cinnamon roll–style cookies with a creamy cheesecake center and a sweet cinnamon sugar swirl. These cookies are rich, gooey, and perfect for dessert tables, holidays, or cozy coffee moments.
INGREDIENTS
Cookie Dough
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Cheesecake Filling
8 oz (226 g) cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
Cinnamon Sugar Coating and Swirl
⅓ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
Optional Icing
½ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract
INSTRUCTIONS
1. Prepare the Cheesecake Filling
In a bowl, mix the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Scoop small dollops onto a parchment-lined tray and freeze for 30–45 minutes until firm.
2. Make the Cinnamon Sugar Mixture
In a small bowl, mix the brown sugar and cinnamon.
Reserve about ¼ cup for rolling the cookies later.
Mix the remaining cinnamon sugar with the melted butter to create the swirl.
3. Prepare the Cookie Dough
In a bowl, whisk together the flour, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add the egg and vanilla extract and mix well.
Gradually add the dry ingredients and mix just until combined.
4. Assemble the Cookies
Take about 2 tablespoons of dough and flatten it slightly.
Add a small spoon of cinnamon butter swirl and one frozen cheesecake dollop in the center.
Cover with a little more dough, seal well, and roll into a ball.
Roll each cookie in the reserved cinnamon sugar.
Place on a lined baking sheet, leaving space between cookies, and gently flatten.
5. Bake
Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers remain soft.
Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
6. Optional Icing
Mix powdered sugar, milk, and vanilla until smooth.
Drizzle over cooled cookies if desired.
SERVING & STORAGE
Enjoy warm or at room temperature for the best gooey cheesecake center.
Makes approximately 12–15 cookies.
Store in an airtight container in the refrigerator for up to 5 days.