@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
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@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/wisconsin-cream-cookies/#recipe
headline
nameWisconsin Cream Cookies
descriptionCreamy, chewy, and perfectly sweet.
urlhttps://12tomatoes.com/wisconsin-cream-cookies
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Makes about 14 medium cookies
Course: Dessert
Cuisine: American
Allergen(s): Gluten, Milk, Wheat, Eggs, Gluten, Milk, Wheat, Eggs
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Wisconsin Cream Cookies

A chewy cookie filled with a creamy cream cheese filling baked into the center of the cookies.

Wisconsin Cream Cookies

4.8 from 22 votes
Course: dessert
Cuisine: American
Servings: Makes about 14 medium cookies
Author: Victoria Brittain

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

To Make the Cream Cheese Filling:

  1. In a medium bowl beat cream cheese for 2 minutes until smooth and fluffy, scrape the sides and bottom of the bowl frequently.
  2. Gradually add in the granulated sugar followed by the egg yolk.
  3. Transfer into a pastry bag or a large gallon zip-top bag and keep in the refrigerator.

To Make the Cookies:

  1. In a large bowl whisk together all-purpose flour, cake flour, baking powder, cornstarch, cinnamon, and salt, set aside.
  2. In another bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.
  3. Gradually add in both sugars until completely combined, light, and fluffy, about an additional 2 minutes.
  4. Beat in egg and egg yolks followed by vanilla. Scrape the sides and bottom of the bowl again.
  5. Gradually add in the dry ingredients into the wet ingredients, until there are no visible streaks of flour, give the batter a few mixes by hand with a rubber spatula.
  6. Divide the batter into 14 large cookie dough balls.
  7. Using the back of a spoon or your thumb, press an indentation into the center of each cookie dough portion, creating a shallow well.
  8. Pipe the cream cheese filling into the center of each cookie.
  9. Transfer onto a parchment-lined baking sheet and refrigerator for a minimum of 1 to 2 hours, or overnight.
  10. Once chilled, preheat oven to 375°F and line two large baking sheets with parchment paper.
  11. Place cookies onto the sheets, allowing for 3 to 4 inches of space around the cookies.
  12. Bake for 13 to 15 minutes or until slightly golden.
  13. Let the cookies cool on the baking sheets for 10 minutes and then transfer to a wire rack to cool completely.