Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the filling: 4 oz cream cheese (chilled) and 2 tablespoons powdered sugar
- For the coating: 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon
Instructions
- Step 1: Prepare the Filling: In a small bowl, mix the chilled cream cheese and powdered sugar until smooth. Drop small teaspoons of the mixture onto a parchment-lined tray and place them in the freezer for 10-15 minutes. This ensures the filling stays intact while you assemble the cookies.
- Step 2: Cream the Butter and Sugar: In a large mixing bowl or stand mixer, beat the softened butter and 1 ½ cups of sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, beating again until fully combined and smooth. This step creates the foundation for that chewy texture.
- Step 3: Mix the Dry Ingredients: Sift together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring on low speed just until the flour disappears. Do not overmix, as this can make the cookies tough instead of soft and chewy.
- Step 4: Stuff and Roll the Cookies: Scoop about two tablespoons of dough and flatten it in your palm. Place one frozen cream cheese dollop in the center. Fold the edges of the dough over the filling and roll it into a smooth ball. Ensure the filling is completely sealed so it doesn’t leak during baking.
- Step 5: Coat and Bake: Whisk the cinnamon and remaining sugar in a small bowl. Roll each stuffed dough ball in the cinnamon-sugar mixture until heavily coated. Place them on a baking sheet lined with parchment paper, spacing them 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until the edges are golden and the tops are slightly cracked. Let them cool on the pan for 5 minutes before moving to a wire rack.
- Cook Time: 32 minutes