Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the cinnamon sugar coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined. Chill the cheesecake mixture in the refrigerator while you prepare the cookie dough.
- In a large bowl, beat the butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and stir until combined.
- Mix the cinnamon and sugar in a small bowl. Set aside.
- Divide the cookie dough into equal portions. Flatten each into a circle, place a small spoonful of the chilled cheesecake filling in the center, and carefully fold the dough around the filling. Roll into smooth balls, then coat each ball generously with the cinnamon sugar mixture.
- Preheat your oven to 375°F (190°C). Place the coated dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until golden. Let cool on a wire rack before serving.
Notes
- Ensure the cheesecake filling is thoroughly chilled to prevent spreading during baking.
- Use a cookie scoop for uniform cookie sizes.
- If the filling is too soft, freeze it briefly before stuffing the dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg