Cinnamon Cheesecake Cookies Recipe Will Become Your New Obsession
These Cinnamon Cheesecake Cookies are the perfect cozy treat—soft, warm, and filled with a creamy cheesecake center. If you love cinnamon sugar flavors and melt-in-your-mouth cookies, this recipe is sure to become a new favorite. They’re simple to make, fun to assemble, and great for sharing (or keeping all to yourself!).
Ingredients
Cookie Dough
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1 cup unsalted butter, softened
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1 ¼ cups granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ¾ cups all-purpose flour
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt
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2 tsp ground cinnamon
Cheesecake Filling
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8 oz cream cheese, softened
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¼ cup granulated sugar
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1 tsp vanilla extract
Optional Substitutions
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Dairy-free butter + vegan cream cheese
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Gluten-free all-purpose flour blend
Instructions
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper so the cookies do not stick.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
In a separate bowl, whisk together: flour, baking soda, baking powder, salt, and cinnamon.
Add this dry mixture to the wet ingredients and mix gently until just combined.
In a small bowl, mix cream cheese, sugar, and vanilla until smooth and creamy.
Take a tablespoon of cookie dough and flatten it slightly.
Add a small spoon of cheesecake filling to the center.
Cover with another small piece of dough and seal the edges to form a ball.
Repeat with all dough and filling.
Place cookie balls on the baking sheet, leaving space between each one.
Bake 10–12 minutes, or until the edges are lightly golden.
Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
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Use room-temperature ingredients for smooth mixing.
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Don’t overmix the dough—it keeps the cookies soft.
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Chill the dough for 10–15 minutes if it feels too sticky to shape.
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Don’t overbake—cookies should look slightly soft in the center when they come out.