Have you ever stood in your kitchen, unable to decide what you want? You’re craving a warm, cinnamon-dusted donut. But also a rich, creamy slice of cheesecake. Oh, and a soft, chewy cookie sounds really good, too.
It’s a tough spot to be in. What if you didn’t have to choose?
I’m going to show you how to make Cinnamon Cheesecake Donut Cookies. It’s all three of those amazing desserts rolled into one perfect bite. Trust me, this recipe is way easier than it sounds, and it will blow your mind.
Cinnamon Cheesecake Donut Cookies: The Ultimate Mashup
This recipe takes a soft sugar cookie, stuffs it with a simple cheesecake filling, and then rolls it in cinnamon sugar like a classic donut. It’s the kind of treat that makes everyone ask for the recipe.
What You’ll Need
Let’s get our ingredients together. It looks like a lot, but it’s mostly basic pantry stuff. We’ll break it down into three parts to keep it simple.
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Donut Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Kitchen Tools for the Job
You don’t need any wild gadgets. Just your standard baking gear.
| Tool | Purpose |
|---|---|
| Baking Sheets | For baking cookies |
| Parchment Paper | Prevents sticking |
| Mixing Bowls | For dough & filling |
| Electric Mixer | Hand or stand |
| Cookie Scoop | For even portions |
| Small Brush | For melted butter |
Step-by-Step Instructions
Alright, let’s get baking. Follow these steps, and you can’t go wrong.
Part 1: Make the Cookie Dough
Step 1: In a large bowl, use a mixer to beat the softened butter and sugar together until it’s light and fluffy. This usually takes about 2-3 minutes.
Step 2: Add the egg and vanilla extract. Mix until they are just combined. Scrape down the sides of the bowl to make sure everything is mixed in.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Slowly add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. Don’t overmix it!
Step 5: Cover the dough and chill it in the refrigerator for at least 30 minutes. This is important—don’t skip it! Chilled dough is much easier to work with.
Part 2: Whip Up the Cheesecake Filling
Step 1: While the dough chills, make the filling. In a medium bowl, beat the softened cream cheese until it’s smooth.
Step 2: Add the powdered sugar and vanilla. Mix until everything is combined and creamy. Set it aside.
Part 3: Assemble and Bake the Cookies
Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2: Take the dough out of the fridge. Use a cookie scoop (or about 1.5 tablespoons) to portion out the dough.
Step 3: Flatten each dough ball in your hand. Place a small amount (about 1/2 teaspoon) of the cheesecake filling in the center.
Step 4: Carefully wrap the dough around the filling, pinching the seams to seal it completely. Roll it back into a smooth ball. This is the most important part to prevent leaks!
Step 5: Place the cookie balls on your prepared baking sheets, leaving about 2 inches between them.
Step 6: Bake for 10-12 minutes. The bottoms should be lightly golden, but the tops will still look pale and soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Part 4: Add the Donut Topping
Step 1: While the cookies are still warm, prepare the topping. Mix the cinnamon and sugar together in a small, shallow bowl.
Step 2: Gently brush the top and sides of each warm cookie with the melted butter.
Step 3: Immediately roll the buttered cookie in the cinnamon-sugar mixture until it’s fully coated. Place it back on the wire rack to finish cooling.
Pro Tips from My Kitchen
I’ve made these cookies a ton of times. Here are a few tricks I’ve learned along the way that will help you get them perfect on the first try.
- Don’t Overfill: It’s tempting to pack in a lot of that yummy cheesecake filling, but don’t. A little goes a long way. Too much filling will burst out during baking and make a mess.
- Seal Them Tight: After you put the filling in, make sure you pinch the cookie dough completely shut. Think of it like a little treasure box. You don’t want any of the treasure escaping.
- Use Full-Fat Cream Cheese: This isn’t the time for the low-fat stuff. Full-fat cream cheese gives you that rich, creamy texture and is less likely to become watery when baked.
Swaps and Fun Variations
Once you get the basic recipe down, feel free to play around with it. Cooking should be fun!
| Substitution | How to Do It |
|---|---|
| Gluten-Free | Use a 1-to-1 GF flour |
| Different Spices | Add nutmeg or cardamom |
| Chocolate Filling | Mix in cocoa powder |
| Lemon Zest | Add to filling |
You could also try a different extract in the filling, like almond or lemon, for a whole new flavor. A little bit of orange zest in the cinnamon sugar is also really nice.
Make-Ahead and Storage Tips
Life gets busy. Here’s how you can prep these cookies ahead of time.
Make-Ahead
You can make the cookie dough and the cheesecake filling up to 2 days ahead. Just store them in separate airtight containers in the fridge.
You can also assemble the cookie balls (stuffed with filling but not baked) and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. You can bake them right from frozen—just add 2-3 minutes to the baking time.
Leftovers and Storage
If you have any cookies left over, store them in an airtight container. They’ll stay fresh at room temperature for about 3 days.
If you need to keep them longer, you can put them in the fridge for up to a week. They taste great cold, straight from the fridge!
Frequently Asked Questions
Q1. My cheesecake filling leaked out while baking! What did I do wrong?
Ans: This usually happens for two reasons. Either the cookie was overfilled, or it wasn’t sealed properly before baking. Make sure you use just a small amount of filling and pinch the dough seams together really well.
Q2. Can I use a different kind of cookie dough?
Ans: Absolutely. A snickerdoodle dough would be amazing. You could even try a chocolate cookie dough for a totally different vibe. Just make sure the dough is thick enough to hold the filling.
Q3. Why is my cookie dough so sticky and hard to handle?
Ans: Your dough needs to be chilled! If it’s too sticky, pop it back in the fridge for another 20-30 minutes. Chilling the butter and flour makes the dough firm and way easier to work with.
Wrapping Up
So there you have it. A cookie that’s also a cheesecake that’s also a donut. It sounds complicated, but now you see how simple it is to bring these three amazing desserts together.
Give this recipe a try. Get in the kitchen, have some fun, and make something delicious.
When you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you tried any fun variations
