Step 1: Prepare the Cheesecake Filling
- In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Transfer the filling to a piping bag or small spoon and place teaspoon-sized dollops onto a parchment-lined plate.
- Freeze for at least 30 minutes to firm up.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the sour cream and mix until smooth.
- Gradually incorporate the dry ingredients, mixing just until the dough comes together.
Tip: If the dough is too sticky, refrigerate for 20-30 minutes before assembling.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take about 2 tablespoons of dough and flatten it into a small disc.
- Place a frozen cheesecake filling dollop in the center of the disc.
- Fold the dough around the filling, sealing the edges completely. Roll into a smooth ball and place on the prepared baking sheet.
- Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
Step 4: Bake
- Bake the cookies for 12-14 minutes, or until the edges are set and the tops are slightly puffed.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Glaze and Decorate
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach a glaze-like consistency.
- Dip the tops of the cooled cookies into the glaze, letting the excess drip off.
- Place the cookies back on the wire rack and sprinkle with ground cinnamon or a cinnamon sugar mix.
- Allow the glaze to set for about 10-15 minutes before serving.
Tips for Success
- Freeze the Filling: Ensures it doesn’t melt too quickly during baking.
- Seal the Dough Completely: Prevents the cheesecake filling from leaking out.
- Don’t Overbake: The cookies should be soft and slightly underbaked in the center for the perfect texture.
Serving and Storage
- Serving: Enjoy these cookies fresh with a cup of coffee, tea, or a glass of milk.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze unbaked, assembled cookies for up to a month. Bake directly from frozen, adding 2-3 minutes to the bake time.
Variations
- Chocolate Twist: Add mini chocolate chips to the dough for extra indulgence.
- Holiday Cheer: Sprinkle crushed candy canes over the glaze for a festive touch.
- Caramel Kiss: Drizzle caramel sauce over the glaze before it sets.
The Final Bite
Cinnamon Kissed Cheesecake Donut Cookies are the ultimate mash-up of three dessert favorites. From the soft, cinnamon-infused dough to the creamy cheesecake surprise and the donut-inspired glaze, each bite is a little piece of heaven. Perfect for holiday gatherings, gifting, or satisfying your sweet tooth any time of year!
Enjoy every bite—and happy baking!