Go Back

Cinnamon Kissed Cheesecake Donut Cookies

Delightful soft, buttery cookies with a creamy cheesecake center and a sweet cinnamon sugar coating—perfect for cozy afternoons, gifting, or festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened
  • 2.25 cups granulated sugar divided (1 cup + ¼ cup + 1 cup total)
  • 2 large eggs
  • 2 tsp vanilla extract total, divided (1 tsp for dough, 1 tsp for filling)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
For the Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
For the Cinnamon Sugar Coating
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
For Serving
  • 1 cup caramel sauce for drizzling or dipping

Equipment

  • Large bowl
  • Electric Mixer
  • Piping Bag or Zip-Top Bag
  • Baking Sheet
  • Parchment Paper
  • Cookie Cutter (Large and Small)

Method
 

  1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, beat softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Step 3: Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. Step 4: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing gently until just combined.
  5. Step 5: In another bowl, beat softened cream cheese, ¼ cup sugar, and 1 teaspoon vanilla extract until smooth. Transfer filling to a piping bag or zip-top bag with a corner snipped.
  6. Step 6: Roll dough into 1-inch balls, flatten each gently, and cut into circles with a large cookie cutter.
  7. Step 7: Pipe cream cheese filling around edges of each cookie circle, leaving center open. Fold edges over filling and press gently to seal. Use a smaller cutter or piping tip end to cut out the center hole.
  8. Step 8: Mix 1 cup sugar and ground cinnamon in a shallow dish. Roll each cookie in cinnamon sugar to coat thoroughly.
  9. Step 9: Arrange cookies on prepared baking sheet, spaced 2 inches apart. Bake for 12-15 minutes until edges are lightly golden and set.
  10. Step 10: Let cookies cool slightly. Serve with warm caramel sauce for drizzling or dipping.

Notes

Make sure butter and cream cheese are softened but not melted for best texture. Dough can be chilled if too sticky for easier shaping. Store cookies in airtight container at room temperature up to 3 days or refrigerate up to 5 days due to cream cheese filling. Freeze in a single layer up to 2 months; thaw overnight in fridge before serving. Try adding nutmeg or cardamom to cinnamon sugar or rolling in crushed nuts for texture. Swap caramel for chocolate ganache or vanilla glaze for variety.