Irresistible Cinnamon Roll Cheesecake Cookies
These cookies combine the soft and chewy nature of classic cookies with rich cream cheese and a hint of cinnamon for an irresistible treat topped with a sweet drizzle.
Ingredients
For the cookie dough
- 1 cup butter, softened Use unsalted butter.
- 1 cup cream cheese, softened Preferably at room temperature.
- 1 cup sugar Granulated sugar.
- 1 cup brown sugar Packed tightly.
- 2 pieces eggs Large eggs are preferred.
- 1 teaspoon vanilla extract Pure vanilla extract is best.
For the dry ingredients
- 3 cups all-purpose flour Spoon and level for accuracy.
- 2 teaspoons baking powder Ensure it's fresh for proper rise.
- 1 teaspoon cinnamon Adds flavor and warmth.
- 1/2 teaspoon salt Balances sweetness.
For the drizzle
- 1/2 cup powdered sugar For icing the cookies.
- 2 tablespoons milk Use as needed for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, cream cheese, and both sugars until smooth.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drop tablespoon-sized portions of dough onto prepared baking sheets.
Baking
- Bake for 10-12 minutes or until lightly golden.
- Let cookies cool completely on a wire rack.
Drizzling
- For the drizzle, mix the powdered sugar and milk until smooth.
- Drizzle over cooled cookies before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to 10-14 days. For longer storage, freeze them for up to three months.