Can I use low-fat cream cheese for the filling?

While full-fat cream cheese produces the creamiest, most stable filling, you can use reduced-fat cream cheese if preferred. However, avoid fat-free versions as they contain more moisture and additives that may affect the texture and baking properties of the filling.

Why use both all-purpose and cake flour in this recipe?

The combination creates the perfect texture – the all-purpose flour provides structure while the cake flour makes the cookies more tender. If you don't have cake flour, you can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.

Can I make smaller cookies from this recipe?

Absolutely! You can make 20-24 smaller cookies instead of 14 large ones. Just reduce the baking time by 2-3 minutes and start checking for doneness earlier. The smaller size makes them perfect for cookie platters or when serving a crowd.

Why did my cream cheese filling overflow during baking?

This typically happens if the indentation in the cookie dough wasn't deep enough or if too much filling was used. Make sure to create a substantial well in each dough ball and avoid overfilling. Also, proper chilling before baking helps prevent the dough from spreading too quickly, which can push out the filling.

Wisconsin Cream Cookies Recipe

Description

These Wisconsin Cream Cookies are a delightful combination of buttery cookie dough and creamy, sweet cream cheese filling. They are perfect for parties, special gatherings, or even as an indulgent snack. The soft, cinnamon-scented cookies paired with their luscious filling make for a treat that everyone will love!

Ingredients

Units Scale

For the Cream Cheese Filling:

6 ounces cream cheese, room temperature
1/2 cup granulated sugar
1 large egg yolk, room temperature

For the Cookie Dough:

1 1/4 cups all-purpose flour
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon fine salt
1 cup unsalted butter, room temperature
3/4 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract

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Instructions

Prepare the Cream Cheese Filling
In a medium bowl, beat the cream cheese for 2 minutes until smooth and fluffy. Remember to scrape the sides and bottom of the bowl frequently to ensure an even texture. Gradually add in the granulated sugar and mix until combined. Add the egg yolk and continue to mix until the filling is smooth. Transfer the mixture into a pastry bag or a zip-top bag and refrigerate until ready to use.
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, cinnamon, and salt. Set this mixture aside for later.
Cream the Butter and Sugars
In another bowl, beat the butter for 2-3 minutes until it’s light and fluffy, scraping down the bowl periodically. Gradually add both the packed light brown sugar and granulated sugar, continuing to mix until the mixture is completely combined and fluffy, about 2 more minutes.
Add Eggs and Vanilla
Beat in the egg and egg yolk one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is evenly combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, mixing just until there are no visible streaks of flour. Use a rubber spatula to give the batter a final few mixes by hand to make sure it’s fully combined.
Form the Cookies
Divide the dough into 14 large cookie dough balls. Using the back of a spoon or your thumb, press an indentation into the center of each dough ball to create a shallow well.
Fill the Cookies
Pipe the cream cheese filling into the center well of each cookie.
Chill the Dough
Place the cookies onto a parchment-lined baking sheet and refrigerate a minimum of 1 to 2 hours, or overnight, to allow the dough to chill and firm up.
Bake the Cookies
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. Arrange the cookies on the sheets, leaving 3-4 inches of space between each one. Bake for 13-15 minutes, or until the edges are slightly golden.
Cool and Serve
Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these creamy, cinnamon-laced cookies!

Notes

Chilling the cookie dough is essential for maintaining the shape and texture of the cookies, so don’t skip this step.
For an extra pop of flavor, sprinkle a pinch of cinnamon or powdered sugar over the baked cookies before serving.
Make sure the cream cheese is at room temperature before making the filling for a smooth and creamy consistency.
These cookies are best stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 14g
Sodium: 75mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg