Wisconsin Cream Cookies

These Wisconsin cream cookies have a soft cinnamon flavored cookie and are filled with a sweet cream cheese center. The outside of the cookie bakes until light golden color and the inside will be soft and creamy. If your favorite thing at the dessert table is always the cheesecake I think you’ll love these!

They require some shaping but not too much. Just form a hole in the middle of each cookie, fill with cream cheese and refrigerate. This recipe yields 14 large cookies so you can really load them up with filling.

Why You’ll Love These Cookies

The cookie itself is delicious but the cream cheese filling takes it to the next level. You have a nice chewy cookie that gives way to a soft cream cheese center. These cookies are very filling so I would pair with coffee for a great afternoon treat.

No rolling pins or cookie cutters required. I used a spoon to create the center and you can pipe the cream cheese filling from a zip lock bag if that’s what you have available. You’ll have about an hour of free time to clean up while your cookies chill.

What You’ll Need

All purpose flour, cake flour, butter, sugar, eggs, cinnamon and some basic baking supplies. Pull your butter, cream cheese and eggs out before you begin so everything is ready to go.

Cake Flour

I like to use cake flour in cookies because it keeps them tender. By using all purpose flour as well the cookie has a little bite. If you don’t have cake flour take 1 cup of all purpose flour, subtract 2 tablespoons and add 2 tablespoons of corn starch. Whisk or sift together until combined. Measure out 1 1/4 cups to use in the recipe.

Cream Cheese

I recommend using full fat cream cheese that comes in a brick. Allow the cream cheese to soften before adding to your mixer. This will allow it to mix easier and prevent little bits of cream cheese in your filling. Add vanilla bean to your filling if you’d like to add that flavor to the center as well.

Cinnamon

I like to add 1 teaspoon of cinnamon to the dough. It adds a nice flavor to the cookie and isn’t overpowering. The cinnamon compliments the brown sugar and the slightly acidic cream cheese filling. You’ll miss it if you leave it out.

Directions

Start by making the cream cheese filling and allowing it to chill while you make the cookie dough. You’ll need space in your refrigerator to fit your baking sheets when your cookies are ready.

Cream Cheese Filling

Add the softened cream cheese to a medium sized bowl and mix for about 2 minutes. Scrape down sides as needed. Slowly mix in your sugar and add egg yolk. Mix until combined and transfer to a piping bag. Place in the refrigerator until ready to use.

Cookie Dough

Add the softened butter to a large bowl and beat for 2-3 minutes. Add your brown and granulated sugar and beat for an additional 2 minutes. Add egg, egg yolk and vanilla. In a separate bowl combine all of your dry ingredients and stir into the butter mixture until no flour remains.

Fill Your Cookies

Break your cookie dough into 14 large balls. Place them on parchment lined baking sheets. Make sure they have plenty of room to spread. Press down on the cookies to flatten slightly and create a hole in the middle. You can use your thumb or the back of a spoon. Pipe the cream cheese filling in each hole and try to leave a rim of cookie around it.

Refrigerate

Place your baking sheets with the cookies in the refrigerator for at least 1 hour. Since we mixed and handled our dough a lot it will need time to firm up. This will help your cookies from spreading too much while baking.

Bake & Cool

Bake in a 350 degree oven for 13-15 minutes or until edges are lightly golden. Allow cookies to cool on the pan for 10 minutes before removing. The cookies will be very soft when they come out of the oven so allow them time to set before placing them on a wire rack.

Tips

• Allow your egg yolk to come to room temp along with your cream cheese. By having your ingredients at the same temp they will blend together easier. You won’t have to mix as much to get your filling smooth. Also scrape your bowl before filling your piping bag.
• If you find the dough is sticking to your hands add a little vegetable oil to your palm and rub together. Only a drop will be needed. If your dough is too soft you can chill for a few minutes to make it easier to work with.
• Give your cookies time to chill after filling. We want our butter to firm up so the dough will not spread too far while baking. Leave the second sheet in the fridge until ready to use.

Storing

• Store: Place in an airtight container in the refrigerator for up to 4 days. I like to place parchment paper between each layer so the cream cheese does not stick to the cookie.
• Freeze: You can freeze these cookies for up to 2 months. Place in a freezer safe container and allow to thaw in the refrigerator overnight.
• Reheat: There is no reason to reheat these cookies. I enjoy them cold or allow to sit out for a minute if you like your cookies a little softer.

Serve

• Great with dark roast coffee or Earl grey tea.
• Pair with other holiday cookies such as sugar and gingerbread.
• Grab one from the fridge for a sweet afternoon snack.
• Place in parchment lined bakery boxes to give away. Remember to tell your gift to store in the fridge.

FAQ

Can I use a ziplock bag to pipe the cream cheese?

Yes! Spoon your cream cheese filling in a zip top bag. Push as much air out as you can and snip off a corner. You can always cut the corner open bigger if needed.

Why did my cream cheese center crack?

You may have mixed your cream cheese too long and added air to the filling. Also baking too long can cause your cream cheese to crack. Once you add the egg yolk only mix until combined and keep an eye on your cookies towards the end of baking. It will still taste great if they crack a little.