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Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon
For the Caramel Sauce (optional):
1 cup caramel sauce
Instructions:
Prepare the Dough:
Cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Prepare the Cheesecake Filling:
In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Transfer the mixture into a piping bag for easy filling.
Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls, flatten each ball slightly, and use a large cookie cutter to shape them into circles.
Pipe the cheesecake filling along the edges of each circle, then fold the dough over to enclose the filling. Press the edges to seal and cut out the center to form a donut shape.
Coat the Cookies:
In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each cookie in the cinnamon-sugar mixture to coat thoroughly.
Bake the Cookies:
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until they are lightly golden and set.
Serve:
If desired, drizzle with caramel sauce before serving.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: Approximately 24 cookies
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