INGREDIENTS :
For the Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon
For the Caramel Sauce (optional):
1 cup caramel sauce
INSTRUCTIONS :
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add 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.
Prepare the Cheesecake Filling:
In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Transfer the cheesecake filling to a piping bag.
Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using your hands, roll the dough into 1-inch balls and flatten each ball into a disk.
Pipe a small amount of the cheesecake filling into the center of each disk, then fold the edges over the filling to enclose it.
Roll each filled dough ball in your hands to smooth out the surface.
Coat the Cookies:
In a shallow dish, mix together the granulated sugar and ground cinnamon.
Roll each cookie in the cinnamon sugar mixture, coating it evenly.
Bake the Cookies:
Place the coated 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.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
(Optional) Serve with Caramel Sauce:
If desired, drizzle the cooled cookies with caramel sauce before serving for an extra touch of sweetness.