Cinnamon Cream Cheese Stuffed Cookies
Cinnamon-scented cookies wrapped around small frozen portions of sweetened cream cheese filling.
Ingredients
For the cookie dough
- 1 cup Unsalted Butter (Softened) Ensure butter is at room temperature
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour Can substitute with gluten-free flour blend
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
For the cream cheese filling
- 8 oz Cream Cheese (Softened) Make sure it's softened for easy mixing
- 0.5 cup Powdered Sugar
- 1 tablespoon Milk
Instructions
- Blend cream cheese, powdered sugar, and milk. Make 24 roughly 2-teaspoon mounds on parchment and freeze at least 60 minutes, until firm enough to wrap.
- Beat butter with granulated and brown sugars. Add eggs and vanilla; combine flour, soda, salt, and cinnamon separately, then mix into the wet ingredients. Chill dough 30 minutes during the filling freeze.
- Preheat to 350°F and prepare two parchment-lined trays. Divide dough into 24 portions, approximately 45 g each. Flatten each portion, enclose a frozen filling mound, and pinch all seams shut.
- Space 12 cookies on each tray with about 3 inches between portions. Bake trays separately, 15–18 minutes each, until edges and surrounding dough are set.
- Leave cookies on their trays 10 minutes, then move carefully to a rack. Allow about 20 more minutes or until cool; refrigerate within 2 hours of baking.
Notes
Freeze the filling until firm, extending the listed hour when needed. Dough chilling overlaps that freeze. Cook time allows two 18-minute tray bakes; the additional 30-minute cooling allowance may need extending. Keep the filled cookies refrigerated.