Ingredients
For the Dough:
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
For the Cream Cheese Filling:
8 oz (225g) cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla extract
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions
1. Make the Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Scoop small dollops (about 1–1.5 teaspoons) onto a parchment-lined tray.
Freeze for at least 30 minutes or until firm.
2. Make the Cookie Dough:
In a bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla; beat until combined.
Gradually add dry ingredients to the wet, mixing until a dough forms.
Chill dough for 30 minutes (optional, but helps with shaping).
3. Assemble the Cookies:
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Scoop about 1 tablespoon of dough, flatten it in your palm.
Place a frozen cream cheese dollop in the center, then cover with another flattened dough piece.
Seal edges and roll into a ball.
Roll the ball in cinnamon sugar coating.
4. Bake:
Place cookies on baking sheet about 2 inches apart.
Bake for 11–13 minutes, until edges are lightly golden.
Cool on the sheet for 5 minutes, then transfer to a rack.
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