Why You’ll Love This Recipe

Cinnamon Cheesecake Cookies combine the soft, buttery texture of classic cookies with a creamy cheesecake center and a warm cinnamon-sugar coating. These cookies are rich, slightly tangy, and incredibly comforting—like a snickerdoodle meets cheesecake. Perfect for holiday trays, dessert tables, or anytime you want a sweet treat with a twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking powdersaltunsalted butter (softened)granulated sugarbrown sugareggvanilla extractcream cheese (softened)powdered sugarground cinnamonsugar (for rolling)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

In a separate bowl, mix the cream cheese and powdered sugar until smooth to create the cheesecake filling.

Scoop about 1 tablespoon of cookie dough and flatten slightly.

Place a small dollop of cheesecake mixture in the center, then top with a bit more dough and roll into a ball, sealing the filling inside.

In a shallow bowl, mix cinnamon and sugar.

Roll each cookie dough ball in the cinnamon sugar until fully coated.

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, until edges are set and tops are slightly cracked.

Cool on the pan for a few minutes, then transfer to a wire rack.

Servings and timing

This recipe yields about 20 cookies.Preparation time: 20 minutesBaking time: 10–12 minutesCooling time: 10 minutesTotal time: 40–45 minutes

Variations

Add a pinch of nutmeg to the cinnamon sugar for extra warmth.

Mix a little lemon zest into the cheesecake filling for brightness.

Use brown butter for deeper flavor in the cookie dough.

Stuff with chocolate chips or caramel bits for added indulgence.

Drizzle with a vanilla or cinnamon glaze after baking for a bakery-style touch.

storage/reheating

Store cookies in an airtight container in the fridge for up to 5 days.Allow to come to room temperature before serving for best texture.Freeze for up to 2 months; thaw before serving or microwave for 10–15 seconds to soften.

FAQs

Can I skip the cheesecake filling?

Yes, you can make them as classic cinnamon sugar cookies.

Can I use flavored cream cheese?

Yes, but keep in mind it may affect the sweetness and texture slightly.

Do I need to chill the dough?

Not necessary, but chilling for 15–30 minutes can help them hold shape better.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Are these cookies very sweet?

They have a balanced sweetness with the tangy cheesecake and cinnamon sugar.

Can I double the recipe?

Absolutely—just bake in batches.

Can I make the dough ahead of time?

Yes, store in the fridge for up to 48 hours before baking.

Can I use a cookie scoop?

Yes, it helps portion evenly. Just flatten and stuff with filling before rolling.

How do I avoid overbaking?

Check at 10 minutes—cookies should look set but soft in the center.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can be substituted if needed.

Conclusion

Cinnamon Cheesecake Cookies are an irresistible blend of cozy spice and creamy indulgence, wrapped in a golden, sugar-dusted cookie. Whether you’re making them for a special occasion or just because, these cookies will quickly become a favorite for their flavor, texture, and impressive presentation.