Step-by-step instructions
- Preheat your oven to 350°F (175°C). Don’t forget to line those baking sheets with parchment paper to prevent sticking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Mix in the eggs and vanilla extract, ensuring everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This will help distribute the leaveners evenly.
- Gradually incorporate the dry mixture into the wet mixture, stirring until just combined — be careful not to overmix!
- For the cream cheese filling, beat together the softened cream cheese, powdered sugar, and vanilla extract in another bowl until smooth.
- Take about 2 tablespoons of your cookie dough and flatten it slightly in your palm. Add about 1 teaspoon of the cream cheese filling to the center. Wrap the dough around the filling and seal it well to form a ball.
- Place the filled dough balls onto your prepared baking sheets, spaced about 2 inches apart.
- Bake for 12-15 minutes, or until the edges turn lightly golden. Watch them closely, as ovens can vary!
- As the cookies cool, mix the powdered sugar, milk, and ground cinnamon until you reach a drizzle consistency.
- Finally, drizzle the glaze over your cooled cookies and let it set before serving.
Best ways to enjoy it
These Cinnamon Roll Cheesecake Cookies are delicious on their own, but you can elevate your experience with a few creative serving suggestions. Try pairing them with a cup of freshly brewed coffee or a warming chai latte for a comforting afternoon treat. You could also serve them alongside vanilla ice cream for an indulgent dessert. For a festive touch, consider topping each cookie with a sprinkle of crushed pecans or a dusting of extra cinnamon.
How to store
To keep your leftover cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the dough balls before baking them or freeze the baked cookies for up to 3 months. If freezing baked cookies, just make sure to let them cool completely before placing them in a freezer bag. When you’re ready to enjoy them again, simply thaw overnight and warm in the oven for that fresh-baked taste!
Helpful cooking tips
- Make sure your butter is at room temperature for easy creaming with sugars.
- Blend the cream cheese filling until it’s completely smooth to avoid lumps.
- If the dough gets too sticky when forming the balls, refrigerate it for 15-30 minutes before continuing to shape.
- Use a cookie scoop to ensure uniform sizing for even baking.
Creative twists
Feel free to experiment with this recipe! You could add chocolate chips to the cookie dough for a decadent twist or try swapping the cinnamon for pumpkin spice during the fall. For a unique touch, consider using flavored extracts in the cream cheese filling, such as almond or lemon, to add an unexpected burst of flavor.
FAQs
How long does it take to make these cookies?
From start to finish, you can expect to spend about 60 minutes making these delightful cookies, which includes prep and baking time.
Can I substitute the cream cheese?
Yes! You can use mascarpone cheese or Greek yogurt in place of cream cheese. Just keep in mind that this may alter the flavor and texture slightly.
How do I keep my cookies from spreading too much?
Chilling the dough for about 30 minutes before baking can help prevent cookies from spreading too much in the oven, ensuring they maintain a lovely shape.
With these tips and tricks, you’re ready to transform your kitchen into a bakery! Enjoy these delightful Cinnamon Roll Cheesecake Cookies — they’re bound to become a favorite for any occasion.
