Cinnamon Cream Cheese Stuffed Cookies

Cream cheese filling

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Cookie dough

• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all‑purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Cinnamon sugar coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Using softened cream cheese and butter helps both the filling and dough come together smoothly without lumps, similar to other cream cheese–stuffed snickerdoodle style cookies.​

Step-by-Step Instructions

Make the cream cheese filling

1. In a small bowl, stir together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Scoop or spoon the mixture into 12 small mounds and place them on a parchment‑lined plate or tray.
3. Freeze for about 20 minutes, or until firm. Chilled filling is much easier to wrap in dough without leaking, a common tip in stuffed cookie recipes.​

Make the cookie dough

4. In a mixing bowl, beat the softened butter and ¾ cup granulated sugar together until light and fluffy.
5. Add the egg and 1 teaspoon vanilla extract and beat until well combined.
6. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
7. Add the dry ingredients to the wet mixture and mix just until a soft dough forms, scraping the bowl as needed. Do not over‑mix.
8. Cover and chill the dough for about 20 minutes to make it easier to handle and to help control spread in the oven, similar to other cream cheese stuffed cookie methods.​

Assemble and coat the cookies

9. In a small bowl, mix the ¼ cup granulated sugar and 1 teaspoon cinnamon to make the cinnamon sugar coating.
10. Divide the chilled cookie dough into 12 equal portions and roll each into a ball.
11. Working one at a time, flatten a dough ball in your hand into a disk. Place a frozen cream cheese ball in the center.
12. Gently wrap the dough up and around the filling, pinching to fully seal so no cream cheese is exposed. Roll between your palms to smooth. This is the same technique used for cheesecake‑stuffed snickerdoodles.​
13. Roll the stuffed dough ball in the cinnamon sugar until well coated.
14. Place on a parchment‑lined baking sheet, spacing the cookies a couple of inches apart.

Bake

15. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and just turning lightly golden while the centers still look slightly soft. Similar recipes advise pulling them before they look fully baked for a softer, chewy texture.​​
16. Let the cookies cool on the baking sheet for several minutes to finish setting, then transfer to a wire rack. Enjoy slightly warm for the gooiest cream cheese center.
    
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