why make this recipe

Cinnamon Cream Cheese Stuffed Cookies are the perfect treat for any occasion. They combine the warm flavors of cinnamon with a creamy filling that melts in your mouth. These cookies are not only delicious but also fun to make, and they bring a smile to everyone who tries them. Whether you’re baking for a party, holiday, or just for a cozy night at home, these cookies are sure to impress!

how to make Cinnamon Cream Cheese Stuffed Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp milk
• ½ cup cinnamon-sugar mixture (for rolling)
• 1 cup icing glaze (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This will take about 3-5 minutes with an electric mixer.
3. Add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. In another bowl, mix together the softened cream cheese, powdered sugar, and milk until smooth and creamy. This will be the delicious filling inside your cookies.
6. Take about 2 tablespoons of cookie dough and flatten it into a disk using your hands. Place 1 teaspoon of the cream cheese filling in the center of the dough. Carefully fold the dough around the cream cheese, sealing the edges to ensure the filling stays inside. Roll the dough into a ball.
7. Roll each stuffed dough ball in the cinnamon-sugar mixture, ensuring they are fully coated for that extra burst of cinnamon flavor.
8. Place the cookie dough balls onto the prepared baking sheet, leaving enough space between them to spread.
9. Bake for 12-15 minutes, or until the edges are lightly golden. The center should remain soft and slightly chewy.
10. Once the cookies have cooled slightly, you can drizzle them with an optional icing glaze for added sweetness and presentation.

how to serve Cinnamon Cream Cheese Stuffed Cookies

These cookies are best served warm but can also be enjoyed at room temperature. Serve them on a platter for family and friends, or gift them in a nice box for a sweet surprise. Pair them with a glass of milk or a cup of coffee for the perfect afternoon treat!

how to store Cinnamon Cream Cheese Stuffed Cookies

To store these cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze the cookies. Just place them in a single layer in a freezer-safe bag or container. When ready to enjoy, thaw them at room temperature or microwave them for a few seconds.

tips to make Cinnamon Cream Cheese Stuffed Cookies

1. Make sure the butter is softened, not melted, for the best texture.
2. For more flavor, you can add a pinch of nutmeg or allspice to the dough.
3. If you want a little crunch, consider adding chopped nuts to the dough.
4. Be careful when sealing the cookie dough around the filling to avoid any leaks during baking.

variation

You can switch up the cream cheese filling by adding chocolate chips or fruits like blueberries or cranberries. This will give your cookies a new twist and extra flavor!

FAQs

1. Can I use low-fat cream cheese instead of regular?
Yes, you can use low-fat cream cheese, but it may change the texture slightly. The cookies might be a bit softer.

2. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead and refrigerate it for up to 2 days. Just let it sit at room temperature for a few minutes before you bake.

3. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the center looks soft. They will continue to cook on the baking sheet after you remove them from the oven.

Cinnamon Cream Cheese Stuffed Cookies

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• Author: make-recipe
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

Delicious cookies filled with a creamy cinnamon cream cheese filling, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tbsp milk
• ½ cup cinnamon-sugar mixture (for rolling)
• 1 cup icing glaze (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt; gradually add to the wet mixture until a dough forms.
5. In another bowl, mix the softened cream cheese, powdered sugar, and milk until smooth and creamy for the filling.
6. Flatten about 2 tablespoons of cookie dough into a disk, place 1 teaspoon of cream cheese filling in the center, fold and seal the dough, then roll into a ball.
7. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the dough balls on the baking sheet, spacing them apart.
9. Bake for 12-15 minutes until edges are lightly golden; the center should be soft and chewy.
10. Let cool slightly before optionally drizzling with icing glaze.

Notes

Cookies are best served warm but can be enjoyed at room temperature. For storage, place in an airtight container at room temperature for up to a week or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg