Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (filling)
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract (dough)
- 2 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar (coating)
- 1 tbsp ground cinnamon (coating)
Instructions
- Combine cream cheese, powdered sugar, and 1/2 tsp vanilla; whisk until smooth. Deposit 12 dollops on a tray and freeze 20 minutes.
- Preheat oven to 350°F (175°C).
- Cream butter with 1/2 cup granulated sugar and brown sugar until light and aerated.
- Mix in egg and 1 tsp vanilla until fully incorporated.
- Sift flour, cinnamon, baking soda, and salt; gradually fold into wet ingredients.
- Divide dough into 12 portions; flatten each and enclose one frozen cream cheese dollop.
- Shape into a sphere, then use a 1-inch cutter to create a donut ring.
- Whisk coating sugar and cinnamon; dredge each donut in mixture.
- Bake 12–15 minutes until set and golden. Rest 10 minutes before transferring to cooling rack.
Notes
- Ensure cheesecake dollops are fully frozen before baking to maintain structure.
- Cookies can be stored in an airtight container for up to 3 days.
- For extra cinnamon flavor, sprinkle additional coating immediately after baking.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian