Cinnamon Cream Cheese Stuffed Cookies With Maple Brown Butter Caramel Drizzle

Get ready to fall head over heels for these incredibly soft and flavorful Cinnamon Cream Cheese Stuffed Cookies! These aren’t your average cookies; we’re talking a warm, spiced cookie dough embracing a luscious cinnamon-cream cheese filling, all drizzled with a decadent maple brown butter caramel. The combination of textures and flavors is simply irresistible – a little bit of spice, a touch of sweetness, and a whole lot of cozy. Perfect for autumn gatherings, holiday baking, or simply a delightful treat any time of year. This recipe is designed to be approachable yet impressive, so let’s get baking!

What You’ll Need

• 200g (1⅔ cups) All-Purpose Flour: The foundation of our cookie dough. All-purpose flour provides the perfect structure, creating a tender yet sturdy base for the cookies. Be sure to measure accurately – spoon and level is best!
• ½ tsp Baking Soda: This is our leavening agent, helping the cookies rise and achieve a soft, chewy texture. Ensure your baking soda is fresh for optimal results.
• ¼ tsp Salt: A pinch of salt enhances the sweetness and balances the flavors in the dough. We’re using fine sea salt for a clean taste.
• 2 tsp Ground Cinnamon (divided): Cinnamon is the star spice in this recipe! We’ll use it both in the dough and the cream cheese filling for a warm, comforting flavor. High-quality cinnamon will give you the best aroma and taste.
• 115g (½ cup) Unsalted Butter, Softened: Softened butter is crucial for creating a light and fluffy cookie dough. It needs to be at room temperature, easily yielding to pressure but not melted.
• 100g (½ cup) Packed Brown Sugar: Brown sugar adds moisture and a lovely caramel-like flavor to the cookies. Light or dark brown sugar can be used, depending on your preference – dark brown sugar will give a more intense molasses flavor.
• 50g (¼ cup) Granulated Sugar: Granulated sugar provides sweetness and helps with the cookie’s texture.
• 1 Large Egg: The egg binds the ingredients together and adds richness to the dough. Use a large egg at room temperature for best results.
• 1 tsp Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a subtle sweetness and aroma.
• 115g (4 oz) Halal-Certified Cream Cheese, Softened: This is the heart of our filling! Softened cream cheese creates a smooth and creamy texture. Using halal-certified ensures it meets specific dietary requirements.
• 30g (¼ cup) Powdered Sugar: Powdered sugar sweetens the cream cheese filling and helps create a smooth, spreadable consistency.
• ½ tsp Alcohol-Free Vanilla Extract (for filling): Another touch of vanilla to complement the cinnamon in the filling.
• 30g (2 Tbsp) Unsalted Butter (for glaze): The base for our luscious maple brown butter caramel.
• 60g (⅓ cup) Packed Brown Sugar (for glaze): Adds depth and caramel notes to the glaze.
• 60ml (¼ cup) Pure Maple Syrup (for glaze): The key ingredient for that signature maple flavor! Use pure maple syrup, not pancake syrup, for the best taste.
• Pinch Sea Salt (for glaze): A tiny pinch of sea salt balances the sweetness of the glaze and enhances the caramel flavor.
• 2 Tbsp (15g) Toasted Pumpkin Seeds, Coarsely Chopped: For a delightful crunch and a touch of autumnal flair. Toasting the pumpkin seeds brings out their nutty flavor.
• Optional Pinch of Ground Cinnamon (for garnish): A final sprinkle of cinnamon for visual appeal and an extra burst of flavor.

Substitutions

Flour: While all-purpose flour is recommended, you can experiment with a 1:1 gluten-free baking flour blend for a gluten-free version.
Butter: If you don’t have unsalted butter, you can use salted butter, but reduce the amount of salt in the recipe by ¼ tsp.
Maple Syrup: Honey can be used as a substitute for maple syrup in the glaze, but it will alter the flavor profile slightly.
Pumpkin Seeds: Pecans or walnuts make excellent substitutes for pumpkin seeds, offering a similar crunch and nutty flavor.

Let’s Bake: Detailed Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisking ensures the baking soda and cinnamon are evenly distributed throughout the flour, which is crucial for a consistent rise and flavor in your cookies. Set this mixture aside; we’ll need it later.
2. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This process, typically taking about 2 minutes, incorporates air into the butter and sugar, creating a tender crumb in the final cookie. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add Egg and Vanilla: Add the egg and 1 teaspoon of alcohol-free vanilla extract to the creamed butter and sugar mixture. Beat until fully combined. The egg provides structure and richness, while the vanilla enhances the overall flavor profile.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until a cohesive dough forms. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies. Once the dough comes together, stop mixing.
5. Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much during baking and allows the flavors to meld together.
6. Prepare the Cream Cheese Filling: While the dough is chilling, prepare the cinnamon cream cheese filling. In a separate bowl, beat together the softened cream cheese, powdered sugar, the remaining 1 teaspoon of ground cinnamon, and ½ teaspoon of alcohol-free vanilla extract until smooth and spreadable. Ensure the cream cheese is fully softened to avoid any lumps in the filling.
7. Assemble the Stuffed Cookies: Divide the chilled dough into 12 equal portions, approximately 30 grams each. On a lightly floured surface, flatten each portion into a 5-cm disc. Place a teaspoon of the cream cheese filling in the center of each disc. Carefully fold the edges of the dough over the filling, pinching them together to seal it inside. Gently roll the stuffed dough back into a smooth ball.
8. Bake the Cookies: Place the stuffed cookie balls onto the prepared baking sheet, spacing them about 5 cm apart. Bake in the preheated oven for 12-14 minutes, or until the tops are lightly golden and the edges are set. Keep a close eye on them during the last few minutes of baking to prevent burning.
9. Make the Maple Brown Butter Caramel Glaze: While the cookies are baking, prepare the glaze. In a small saucepan over medium heat, melt the 30g of butter. Add the 60g of brown sugar and stir until dissolved. Whisk in the maple syrup and bring to a gentle simmer for 2 minutes, stirring constantly. Remove from heat and stir in a pinch of sea salt.
10. Glaze and Garnish: Once the cookies are out of the oven, immediately drizzle the warm maple brown butter caramel glaze over each cookie while they are still warm. This allows the glaze to adhere properly and create a beautiful, glossy finish. Sprinkle the toasted pumpkin seeds and a light dusting of cinnamon (if desired) over the glazed cookies.
11. Cool and Enjoy: Transfer the cookies to a wire rack to cool completely. The glaze will set as it cools, creating a shiny caramel coating.

The Science Behind the Swirl: Why This Recipe Works

The magic of these Cinnamon Cream Cheese Stuffed Cookies lies in the interplay of textures and flavors. The slightly crisp exterior of the cookie, thanks to the balance of sugars and flour, gives way to a soft, chewy interior. The cream cheese filling provides a tangy counterpoint to the sweetness of the cookie and caramel, while the cinnamon adds warmth and depth. The brown butter caramel glaze isn’t just about flavor; browning the butter creates nutty undertones that elevate the entire experience. Chilling the dough is also key – it prevents excessive spreading and allows the gluten to relax, resulting in a more tender cookie.

Tips for the Perfect Caramel Drizzle

Achieving the perfect caramel drizzle requires a little attention. Don’t rush the browning of the butter; allow it to melt slowly and develop a rich, nutty aroma. Keep a close watch to prevent it from burning. The glaze should be smooth and pourable, but not too thin. If it’s too thick, add a tiny splash of maple syrup. Drizzling while the cookies are still warm ensures the glaze adheres beautifully and creates a glossy finish. For a more dramatic effect, use a small squeeze bottle to create intricate designs.

Pumpkin Seed Power: A Nutritional Boost & Texture Contrast

The addition of toasted pumpkin seeds isn’t just for aesthetics. Pumpkin seeds are a nutritional powerhouse, packed with magnesium, zinc, and healthy fats. They also provide a delightful textural contrast to the soft cookie and smooth caramel. Toasting the seeds enhances their flavor and adds a satisfying crunch. Feel free to experiment with other nuts or seeds, such as chopped pecans or sunflower seeds, to customize your cookies.

Storing Your Delicious Creations

These Cinnamon Cream Cheese Stuffed Cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. The glaze may become slightly sticky over time, but the cookies will still taste delicious. For longer storage, you can freeze the cookies (without the glaze) for up to 2 months. Thaw them completely before drizzling with fresh glaze.

Frequently Asked Questions

Can I use a different type of flour?

While all-purpose flour is recommended, you can experiment with whole wheat flour for a slightly nuttier flavor. However, you may need to adjust the amount of liquid slightly.

Can I make the dough ahead of time?

Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.

What if I don’t have maple syrup?

You can substitute honey or corn syrup for the maple syrup, but the flavor will be slightly different.

These Cinnamon Cream Cheese Stuffed Cookies with Maple Brown Butter Caramel Drizzle are a truly decadent treat! I hope you enjoy baking and savoring every bite. Don’t forget to save this recipe to Pinterest for later inspiration!

cinnamon cream cheese stuffed cookies delicious recipe

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• Author: Lila Crawford
• Total Time: 44 minutes
• Yield: 12 cookies 1x
• Diet: General

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Description

Indulge in incredibly soft and flavorful Cinnamon Cream Cheese Stuffed Cookies, featuring a spiced cookie dough, luscious cinnamon-cream cheese filling, and a decadent maple brown butter caramel drizzle. Perfect for cozy gatherings or a delightful treat any time of year.

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Ingredients

Scale 1x2x3x

• 200g (1.65 cups) All-Purpose Flour
• 0.5 tsp Baking Soda
• 0.25 tsp Salt
• 2 tsp Ground Cinnamon (divided)
• 115g (0.5 cup) Unsalted Butter, Softened
• 100g (0.5 cup) Packed Brown Sugar
• 50g (0.25 cup) Granulated Sugar
• 1 Large Egg
• 1 tsp Vanilla Extract
• 115g (4 oz) Cream Cheese, Softened
• 30g (0.25 cup) Powdered Sugar
• 0.5 tsp Vanilla Extract (for filling)
• 30g (2 Tbsp) Unsalted Butter (for glaze)
• 60g (0.33 cup) Packed Brown Sugar (for glaze)
• 60ml (0.25 cup) Maple Syrup
• Pinch Sea Salt (for glaze)
• 2 Tbsp (15g) Toasted Pumpkin Seeds
• Optional Pinch of Ground Cinnamon (for garnish)

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Instructions

1. Prepare Dough: Whisk flour, baking soda, salt, and 1 tsp cinnamon.
2. Cream Butter & Sugar: Beat butter, brown sugar, and granulated sugar until fluffy.
3. Add Egg & Vanilla: Beat in egg and 1 tsp vanilla.
4. Combine Wet & Dry: Gradually add flour mixture, mix until combined.
5. Chill Dough: Wrap and chill dough for 30 minutes.
6. Make Filling: Beat cream cheese, powdered sugar, remaining cinnamon, and 0.5 tsp vanilla.
7. Assemble Cookies: Divide dough, flatten, fill, and seal.
8. Bake Cookies: Bake at 175°C (350°F) for 12-14 minutes.
9. Make Glaze: Melt butter, add brown sugar, maple syrup, and salt. Simmer for 2 minutes.
10. Glaze & Garnish: Drizzle glaze over warm cookies and sprinkle with pumpkin seeds and cinnamon.
11. Cool & Enjoy: Cool on a wire rack.

Notes

Chilling the dough is crucial for preventing spreading and achieving a tender cookie. Browning the butter for the glaze creates a nutty flavor. Toasting pumpkin seeds enhances their flavor and adds crunch.

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg