You know those days where you can’t decide what you want? You’re craving a warm, cinnamon-dusted donut, but also a soft, chewy cookie. Then your brain goes, “what about cheesecake?” It’s a real problem.
Well, I had one of those days, and instead of giving up, I went into the kitchen and refused to leave until I solved it. What came out was this cookie. It’s the perfect mashup of all three.
I’m going to show you exactly how to make these Cinnamon Cheesecake Donut Cookies. You’ll get a cookie that’s unbelievably soft, rolled in cinnamon sugar, and topped with a creamy, tangy cheesecake frosting. It’s the answer to a craving you didn’t even know you had.
What You’ll Need
Getting your ingredients ready first is like 90% of the battle, trust me. It makes everything else go so much smoother. Don’t just dump things in a bowl as you go; measure it all out. Your future self will thank you.
For the Donut Cookies
These are the building blocks. The cookie part is basically a really soft, pillowy snickerdoodle, which gives us that donut-like texture. Don’t skip the cream of tartar; it’s the secret weapon here.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Cream of tartar | 2 tsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Ground cinnamon | 2 tsp |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 1 ½ cups |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
For the Cinnamon Sugar Coating
This is what makes it scream “donut.” You roll the dough balls in this stuff right before baking, and it creates that classic crunchy, sugary crust.
| Ingredient | Amount |
|---|---|
| Granulated sugar | ¼ cup |
| Ground cinnamon | 2 tsp |
For the Cheesecake Frosting
This is the grand finale. The thing that takes it from a great cookie to something people will talk about for weeks. Use real, full-fat, block-style cream cheese. The stuff in a tub has extra water and will make your frosting runny.
| Ingredient | Amount |
|---|---|
| Cream cheese (softened) | 8 oz (1 block) |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 tsp |
| Salt | A tiny pinch |
The Tools for the Job
You don’t need a bunch of fancy stuff for this. I bet you have almost all of it in your kitchen right now.
- Baking Sheets: Two is best, so one can cool while the other is in the oven.
- Parchment Paper: This stuff is magic. It stops the cookies from sticking and makes cleanup a breeze.
- Electric Mixer: A stand mixer with a paddle attachment is great, but a hand mixer works just fine.
- Mixing Bowls: You’ll need a big one for the dough and a couple of smaller ones for the topping and frosting.
- Measuring Cups and Spoons: Baking is a science! Get the measurements right.
- Cookie Scoop: A 1.5 tablespoon scoop will give you perfectly even cookies. You can use a regular spoon, but a scoop is a game-changer.
- Wire Cooling Rack: To let the cookies cool properly so they don’t get soggy on the bottom.
How to Make These Amazing Cookies
Alright, let’s get into it. Just follow along, and you’ll do great. The most important thing is to not rush the chilling step. It feels like waiting, but it’s really an important part of the recipe.
Step 1: Mix the Dry Stuff
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and the 2 teaspoons of cinnamon. Whisking it makes sure you don’t get a clump of baking soda in one cookie. Set this bowl aside.
Step 2: Cream the Butter and Sugar
In a large bowl with your electric mixer, beat the softened butter and 1 ½ cups of granulated sugar together. Start on low, then crank it to medium-high. Let it go for a good 2-3 minutes until it’s super light and fluffy. It should look pale yellow. This step whips air into the dough, which is key for a soft cookie.
Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each one. Scrape down the sides of the bowl with a spatula to make sure everything is getting mixed in. After the eggs are in, mix in the vanilla extract.
Step 4: Combine Wet and Dry
Turn your mixer down to low and slowly add the flour mixture you made earlier. Mix it in about three parts. Only mix until the flour just disappears. If you overmix it now, your cookies will be tough instead of soft.
Step 5: Chill The Dough (Don’t Skip This!)
Cover the bowl with plastic wrap and put it in the refrigerator for at least 60 minutes. Chilling the dough keeps the cookies from spreading into flat, sad pancakes in the oven. It lets the butter firm up. You can even leave it in there overnight if you want to prep ahead.
Step 6: Get Ready to Bake
When you’re ready to bake, preheat your oven to 400°F (200°C). Line your baking sheets with parchment paper. In a small, shallow bowl, mix together the ¼ cup of sugar and 2 teaspoons of cinnamon for the coating.
Step 7: Scoop and Roll
Take the chilled dough out of the fridge. Use a cookie scoop to make balls of dough, about 1.5 tablespoons each. Roll each ball between your hands to make it smooth, then roll it all around in the cinnamon-sugar mixture until it’s totally coated.
Step 8: Bake ’em Up
Place the dough balls on your prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes. They should look a little puffy and have slightly crackled tops. Don’t overbake them! The centers should still be a little soft when you take them out. They’ll finish baking on the hot pan.
Step 9: Cool Down
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. You absolutely must let them cool all the way before you try to frost them, or you’ll have a melty mess.
Step 10: Make the Cheesecake Frosting
While the cookies are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until it’s smooth and creamy. Add the vanilla and a pinch of salt. With the mixer on low, gradually add the powdered sugar until it’s all combined. Then, turn the mixer up to medium-high and whip for 2 minutes until the frosting is light and fluffy.
Step 11: Frost and Finish
Once the cookies are totally cool, you can frost them. You can spread it on with a knife for a rustic look or pipe it on with a piping bag for something a little fancier. I like to sprinkle a tiny bit more cinnamon on top of the frosting.
Pro Tips from My Kitchen
I’ve made a lot of cookies in my day, and I’ve made all the mistakes so you don’t have to. Here are a few things that really make a difference.
- Room Temperature is Key. For the dough and the frosting, your butter and cream cheese must be softened to room temperature. Not melted, just soft. It helps the ingredients mix together into a smooth, creamy texture. Cold butter won’t whip up properly, and you’ll get lumpy frosting. Just leave it on the counter for an hour or so.
- Don’t Overcrowd the Pan. It’s tempting to cram as many cookies as possible onto one baking sheet, but don’t do it. They need space to spread a little. If they’re too close, they’ll bake into one giant cookie-blob. Give them about 2 inches of personal space.
- The Scoop Matters. Using a cookie scoop is my secret for cookies that all look the same. It makes them uniform in size, which means they all bake evenly. No more guessing if one is done while the other is still raw in the middle.
Substitutions and Fun Variations
Once you have the basic recipe down, you can play around with it. Cooking should be fun, right?
- Brown Sugar Twist: For a deeper, more caramel-like flavor, use half brown sugar and half white sugar in the cookie dough.
- Spicy Kick: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a warmer, spicier flavor.
- Cream Cheese Surprise: Instead of frosting the top, you can make a little indent in the cookie dough balls before baking and fill it with a small dollop of a sweetened cream cheese mixture.
- Gluten-Free Option: You can try swapping the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum. The texture might be a little different, but still delicious.
Make-Ahead and Storage Tips
Life gets busy, so it’s good to know what you can do ahead of time.
- Dough: The cookie dough can be made and stored in the fridge for up to 3 days. You can also scoop it into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. They’ll last for up to 3 months. You can bake them right from frozen; just add an extra minute or two to the baking time.
- Storage: Once the cookies are baked and frosted, they need to be stored in an airtight container in the refrigerator because of the cream cheese frosting. They’ll stay fresh for about 4-5 days. They taste great cold, but I like to let them sit out for 15 minutes before eating to take the chill off.
Frequently Asked Questions
Q1. Why are my cookies flat?
Ans: This is usually because the dough wasn’t cold enough. Chilling is super important. It could also be that your butter was too soft, almost melted, when you started.
Q2. Can I use a different frosting?
Ans: Of course! A simple vanilla buttercream would be great, or even a brown sugar frosting. But the tangy cheesecake frosting is what really makes this recipe special.
Q3. Do I have to use cream of tartar?
Ans: For this specific recipe, I really recommend it. It gives the cookies that signature snickerdoodle tang and helps make them super soft and chewy. If you’re in a pinch, you can leave it out, but the texture will be different.
Q4. My frosting is too runny. What did I do wrong?
Ans: You probably used cream cheese from a tub instead of the block kind. Tub-style has more water. You can try fixing it by adding more powdered sugar, a little at a time, until it thickens up.
Wrapping Up
See? That wasn’t so hard. You took three different cravings and turned them into one perfect cookie. They’re soft, sweet, tangy, and just so incredibly satisfying. They’re perfect for a bake sale, a holiday party, or just a Tuesday afternoon when you deserve something special.
Now it’s your turn. Go make a batch and see for yourself. And when you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you tried any fun variations
