Description
These cookies combine the soft, swirly goodness of cinnamon rolls with the creamy decadence of cheesecake in a quick, easy-to-make cookie form featuring velvety swirls and crispy edges.
Ingredients
Scale
- 2 ½ cups all-purpose flour (315g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks, 227g), softened
- ¾ cup granulated sugar (150g)
- ½ cup brown sugar (100g), packed
- 1 large egg
- 1 tablespoon vanilla extract
- 8 ounces cream cheese (225g), softened
- 2 tablespoons cinnamon
- ½ cup granulated sugar (100g) for the swirl
- ¼ cup brown sugar (50g), packed for the swirl
Instructions
- Mix the Cookie Dough (10 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until fluffy (about 3 minutes). Add the egg and vanilla, mixing until combined. Slowly add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
- Prepare the Cheesecake Swirl (5 minutes): In another bowl, beat the softened cream cheese with a tablespoon of sugar until smooth. In a small bowl, combine cinnamon, the remaining granulated sugar, and brown sugar for the swirl filling.
- Assemble the Swirl Log (10 minutes): Turn the dough out onto a sheet of plastic wrap or parchment paper and pat it into a rough rectangle (about 12×8 inches). Spread the cream cheese mixture evenly over the dough, then sprinkle the cinnamon-sugar swirl mixture on top, covering the cream cheese layer. Roll the dough tightly from the long side into a log, using the plastic wrap to help guide it. Twist the ends to seal. Refrigerate the log for at least 30 minutes to firm up.
- Slice and Bake (15-18 minutes): Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a sharp knife, slice the log into ½-inch thick cookies and place them 2 inches apart on the baking sheet. Bake for 15-18 minutes until edges are golden and crispy but centers still look slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Chill the dough log before slicing for neat slices and even baking. Do not overbake to keep the creamy cheesecake center soft. Use fresh ground cinnamon for best flavor. Use softened cream cheese only to avoid clumps. Optionally, add a cream cheese glaze for extra indulgence. Use parchment paper or silicone baking mat to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 85
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Protein: 2
Keywords: cinnamon roll cookies, cheesecake cookies, cinnamon swirl, easy cookies, homemade cookies, dessert, cinnamon sugar, cream cheese cookies