Description
A mouthwatering close-up shot of freshly baked cinnamon cheesecake swirl cookies. The cookies feature golden-brown edges, creamy cheesecake swirls, and a sprinkle of cinnamon sugar on top, displayed on a rustic wooden surface.
Ingredients
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened 
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
For the Cinnamon Sugar Swirl:
⅓ cup granulated sugar
2 tsp ground cinnamon
Instructions
Prepare the Dough:
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
In another bowl, whisk together flour, baking soda, salt, and ground cinnamon. Gradually add this to the wet ingredients. Mix until just combined. Cover and chill the dough for 1 hour.
Make the Cheesecake Filling:
In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Chill for 30 minutes.
Cinnamon Sugar Swirl:
In a small bowl, mix the cinnamon and sugar.
Assemble the Cookies:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 1 tablespoon of chilled dough and flatten it slightly. Add a teaspoon of the cheesecake filling in the center, then top with another small piece of dough. Seal the edges to encase the filling.
Roll the cookie in the cinnamon-sugar mixture.
Bake:
Place cookies on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes or until the edges are golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips:
Chill the dough and filling to make assembly easier.
For an extra swirl, sprinkle a pinch of cinnamon sugar on top after baking!
Enjoy your sweet, creamy cinnamon swirl cookies!
