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Prepare the Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to keep the dough light and soft.
Prepare the Cheesecake Filling
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag for easy handling.
Shape the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and flatten each into a round circle. You can use a cookie cutter to ensure uniform sizes.
Pipe a small amount of cheesecake filling in the center of each round dough, then fold the edges over to enclose the filling completely. Shape it into a donut shape by pressing down the center with a small cookie cutter.
Coat the Cookies
In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each cookie in the cinnamon-sugar mixture to coat evenly.
Bake the Cookies
Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden and set. The cookies should be soft but firm enough to hold their shape.
Optionally, drizzle with caramel sauce before serving for an extra touch of sweetness.
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