Here is a recreation of these vintage delights! A tender but chewy cookie base has a silky cheesecake-like cream cheese filling that delights anyone hailing from the Badger State.

While there are many states that produce cheese, Wisconsin produces the highest amounts of cheese in the nation, having over one hundred seventeen cheese manufacturing facilities, with many of them producing specialty cheeses. Wisconsin has similar rigorous standards on par with the regional rules of European cheese makers. Even though the history of Wisconsin cheesemaking is shorter than that over across the Atlantic, its robust and consistent production of cheese has made its mark, and it’s apparent in the community and church cookbooks that fill garage sales and thrift stores. Seeing a recipe for Wisconsin Cream Cookies in a spiral-bound cookbook’s index was exciting, yet the page was so stained and faded that it was impossible to decipher the text.

The recipe starts off with making the cream cheese filling which is a simple trio of cream cheese, sugar, and egg yolk. Once mixed together, transfer the filling into a pastry bag (or a gallon plastic zip-top bag).

Next, the dough is made by whisking the dry ingredients together in one bowl and the wet ingredients in the other. Once both are mixed thoroughly together, the cookie dough gets portioned out into fourteen large balls.

The cookies are then flattened and indented in the center. The cream cheese filling which has been on standby gets piped into the center of each indentation.

To make sure that these cookies are thick and chewy, they get some downtime in the refrigerator. You can even let these cookies chill in the fridge overnight as well. These cookies bake for only thirteen to fifteen minutes before being cooled down completely. As tempting as it is to eat a cookie fresh from the oven, the cream cheese centers are delicate when warm and can break in half.

Do not be shy with the spacing of the cookies, these cookies need ample space on the trays, which might require you to bake them in rounds.

When they’re cooled down slightly, they’re ready to serve!

The cookies have a great chewy and tender texture but still have a delightful luxurious thick sturdiness to them.

The centers of the Wisconsin Cream Cookies have a decadent cheesecake-like texture to them, balancing the sweetness of the cookie base below. The hint of cinnamon in the batter makes for the perfect balance between the cookie and the filling.

Wisconsin Cream Cookies are season-less, making for a cookie you’ll want to bake up or have on hand for whenever a cookie craving strikes.