Description
Cinnamon Kissed Cheesecake Donut Cookies are a creative fusion of cheesecake and donuts in a chewy, cinnamon-sugar coated cookie form. Filled with creamy cheesecake and kissed with cinnamon, these indulgent cookies are perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (or almond milk for a dairy-free option)
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- For the cinnamon sugar coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and mix until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
- Make the cheesecake filling: In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. If the mixture is too thick, add a little more milk to reach a spreadable consistency.
- Assemble the cookies: Roll the cookie dough into tablespoon-sized balls, then flatten them slightly. Place a small dollop (about 1 teaspoon) of the cheesecake filling in the center of each cookie dough round. Take another ball of dough and flatten it slightly, then place it on top of the filled dough round, pinching the edges to seal the cheesecake filling inside. Roll the filled dough ball gently to ensure it’s smooth and well-sealed.
- Cinnamon sugar coating: In a small bowl, mix together the granulated sugar and cinnamon. Roll each filled cookie dough ball in the cinnamon sugar mixture, coating it evenly on all sides.
- Bake the cookies: Place the cinnamon-sugar-coated cookie dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. The cheesecake filling inside will remain soft and creamy.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
Chocolate Chip Cheesecake Donut Cookies: Add 1/2 cup of mini chocolate chips to the cookie dough for a chocolatey twist.Fruit-Filled Cheesecake Cookies: Add a spoonful of fruit jam (like raspberry or strawberry) to the cheesecake filling for a fruity flavor contrast.Coconut Cheesecake Donut Cookies: Add 1/4 cup of shredded coconut to the dough or sprinkle it on top of the cookies for an extra layer of flavor.Gluten-Free Option: Use a 1-to-1 gluten-free flour blend in place of regular all-purpose flour to make these cookies gluten-free.
Nutrition
- Serving Size: 1 cookie
- Calories: Varies depending on mix-ins and serving size
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
