Description
These Cinnamon Roll Cookies combine soft, creamy cheesecake filling with a cinnamon-swirled cookie dough exterior, creating a delightful treat reminiscent of classic cinnamon rolls. Perfectly gluten-free and easy to make, they’re a unique twist on traditional cookies that are sure to impress at any gathering.
Ingredients
Cheesecake Filling
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
Cookie Dough
- ½ cup cold unsalted butter (sliced into cubes)
- ¼ cup granulated sugar
- ½ cup light brown sugar (tightly packed)
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups gluten free flour (or all purpose flour)
- ½ tsp baking soda
- pinch sea salt
Cinnamon Swirl Mixture
- 2 tbsp unsalted butter (softened)
- 1 tsp cinnamon
Instructions
- Make the cheesecake filling: In a stand mixer, beat the softened cream cheese and powdered sugar until fluffy and creamy.
- Form cheesecake balls: Use a spoon to scoop out 1 teaspoon sized balls of the cheesecake mixture. Place them on a parchment paper-lined pan and freeze while preparing the cookie dough.
- Prepare the cookie dough base: In a clean bowl of a stand mixer, add the cold cubed butter, granulated sugar, and brown sugar. Beat until fully combined and no clumps of butter remain.
- Add wet ingredients: Add in the egg and vanilla extract, stirring to combine thoroughly.
- Combine dry ingredients: Add gluten free flour, baking soda, and a pinch of sea salt to the mixture. Stir until a thick cookie dough forms.
- Make the cinnamon swirl mixture: In a small bowl, mix the softened butter and cinnamon until fully combined.
- Preheat oven: Set the oven to 350 degrees Fahrenheit (175°C). Line a baking pan with parchment paper.
- Assemble the cookie base: Scoop out 1 teaspoon of cookie dough and flatten it into a disc. Spread a small amount of the cinnamon mixture on top. Place one of the frozen cheesecake balls on top.
- Add the cookie top layer: Take another teaspoon of cookie dough, combine it with a pea-sized amount of cinnamon mixture rolled inside, then flatten into a disc. Place this on top of the cheesecake ball, and pinch the edges together to fully enclose the filling.
- Bake the cookies: Place the assembled cookies about 3 inches apart on the prepared baking pan. Bake for 10 to 12 minutes until the cookies are lightly golden around the edges.
- Cool and serve: Remove from the oven and let the cookies cool slightly before serving to enjoy a warm, gooey treat.
Notes
- Freezing the cheesecake balls helps keep the filling firm during baking.
- Use gluten-free flour to keep the cookies gluten-free, or all-purpose flour if preferred.
- Make sure the butter for the dough is cold, but softened butter is used for the cinnamon swirl to spread easily.
- Keep cookies spaced well apart on the baking sheet to prevent spreading and sticking together.
- Allow cookies to cool slightly before handling as the filling will be hot and soft right out of the oven.
