Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tbsp ground cinnamon
Cheesecake Filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla extract
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla, mixing well.
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add to wet ingredients until fully combined.
Scoop dough into 1-inch balls, roll in cinnamon sugar mixture, and place on baking sheet. Flatten slightly.
Bake for 8–10 minutes until edges are lightly golden. Let cool completely.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Pipe or spoon cheesecake filling onto the flat side of one cookie and top with another to sandwich.
Roll edges gently in extra cinnamon sugar if desired and refrigerate until set.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 290 kcal | Servings: 16 sandwich cookies
Tips:
Chill dough for 15 minutes for thicker cookies.
Use a piping bag for a cleaner cheesecake filling layer.
