Cinnamon sugar pillow cookies are soft and delightful holiday cookies, with a surprise cream cheese filling hidden inside!
Fluffy cinnamon sugar pillow cookies
These pillow soft cookies are like a cinnamon roll, a sugar cookie, and a cream cheese Danish all in one incredibly delicious cookie.
Each year around Christmas, they are always one of the first cookies to disappear on the holiday cookie tray, and for very good reason.
If you haven’t started baking cookies this holiday season, why not begin today?
One pillowy bite, and you will fall in love.
Also try these Vegan Chocolate Chip Cookies
The best pillow sugar cookies
Today’s recipe is an update of an incredibly popular sugar cookie recipe I first posted all the way back in 2012.
This new and improved version of the recipe is easier to follow and makes a bigger batch, because you will definitely want more of these cookies once you try them!
They are hands down the best stuffed sugar cookies you will ever taste.
The light and fluffy homemade cookies are always a big hit with both vegans and non vegans, and they are the perfect holiday cookie to give as a gift.
But if you do want to send them to others, I definitely recommend making extra so you can keep a few for yourself.
Use leftover cream cheese for this Oreo Fluff Recipe
Cinnamon sugar pillow cookie recipe video
Above, watch the step by step video
Ingredients for the recipe
The cookie base calls for flour, sugar, baking soda, baking powder, salt, oil or butter, water, and pure vanilla extract.
You will need equal parts ground cinnamon and sugar for the optional coating. The cheesecake filling ingredients are simply powdered sugar and cream cheese.
Flour – Spelt flour is my preference here. It is a healthy, whole grain alternative to white flour yet yields a lighter texture than whole wheat flour. All purpose flour, oat flour, and some brands of gluten free flour also work.
Sugar – This can be traditional white sugar, unrefined coconut sugar, or granulated xylitol for sugar free cookies. I have not tried pure maple syrup or honey so cannot recommend either of those options as substitutions.
Cream Cheese – Dairy cream cheese and nondairy cream cheese work equally well in these cookies. As a fun alternative, you can stuff the cookies with something entirely different, such as crunchy peanut butter or Homemade Nutella.
Butter – Look for salted or unsalted butter at the grocery store. For vegan pillow cookies, go with a full fat plant based alternative. Or substitute melted coconut oil or vegetable oil for crispier sugar cookies without butter.
Vanilla Extract – Buy pure vanilla extract for the best results. Imitation vanilla flavor is less expensive but will impart an artificial aftertaste that you do not want.
How to make the cookies
Start by gathering all of your base and filling ingredients.
For the optional filling: Let the cream cheese come to room temperature so it will be easier to blend smoothly.
Add the powdered sugar to the softened cream cheese, and beat in a stand mixer or with hand beaters. If you do not own either of these, you can also patiently whip it together by hand until thick and smooth.
Set the filling aside while you make the sugar cookies.
For the cookies: Combine the flour, baking soda, baking powder, salt, and sugar in a large mixing bowl. Stir well, then add in the melted butter or oil, water, and vanilla extract to form a sugar cookie dough.
If the dough is too dry for some reason (climate, humidity, elevation, etc.), very slowly add a little more water or oil.
Use your hands to smush the cookie dough into one giant ball. Or use my less messy trick of transferring the mixture to a large Ziploc bag and smushing it into a ball from inside the bag.
Break off large cookie sized amounts, and roll into balls.
If filling the cookies, break each ball in half. Add about a half teaspoon of cream cheese filling to one half, then place the other piece of dough on top and roll back into a ball.
For soft, chewy cookies, chill the unbaked cookie dough balls for at least thirty minutes or until cold to the touch. You may skip this step if in a rush.
Preheat the oven to 325 degrees Fahrenheit.
Roll the balls in cinnamon sugar and place them on a cookie baking tray.
Bake on the center rack of the preheated oven for eleven minutes. The cookies should look underdone when you take them out of the oven.
Let cool before handling, during which time they will firm up considerably.
Pillow cookie storage tips
Once cooled, transfer cookies to a serving tray or container.
Store leftover cookies in an airtight container for up to five days on the counter. Or freeze leftovers in a covered container for up to about three months.
If you like soft pillow cookies, go with a plastic container. For chewy cookies with a slightly crispy texture, store them in a glass container.
Cinnamon Sugar Pillow Cookies
Ingredients
Pillow Cookies
- 1 1/2 cup flour (spelt, white, or oat)
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar (or coconut sugar or xylitol)
- 6 tbsp oil or butter
- 1 1/2 tbsp milk of choice
- 1 tsp pure vanilla extract
Cream Cheese Filling (optional)
- 1/4 cup cream cheese or vegan cream cheese
- 1 1/2 tbsp powdered sugar or sugar free powdered sugar
- equal parts cinnamon and sugar or xylitol if desired for coating
Instructions
- In a mixing bowl, combine first five ingredients, and stir well. Stir in the oil, milk, and vanilla to form a cookie dough. Only add extra milk if it's still too dry after a full minute of stirring. (I've never had to add more than the 1 1/2 tbsp milk.) Smush into a giant ball with your hands, or transfer dough to a plastic bag and smush into a ball once the dough is inside the bag. Now roll into balls. Break balls in half, flatten each half a bit and add a little filling to one half, then place the other half on top and re-roll. For softer cookies, chill 30 minutes or up to a day. Preheat oven to 325 F. Roll balls in cinnamon sugar, place on a baking tray, and bake on the center rack 11 minutes. They'll look underdone when you take them out, so let them cool fully on the baking tray and they will firm up as they cool.View Nutrition Facts
Notes
Have you made this recipe?
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Heidi Lynn says
These look awesome and I can’t wait to try them Katie!
For cookie flavors how about Fruit Cake, Stuffed Cornbread, or Chocolate Lemon?
Suzanne says
This isn’t a crazy flavor but I want fresh baked gingerbread cookies for the holidays!
carolyn says
I second this!
And third it, fourth it, fifth it… into infinity!
But I also think rainbow cookies, monkey-bread cookies (is that a cookie flavor? Or did I just combine two desserts? Well, it’d be an interesting experiment), peanut butter-with-jelly cookies… or maybe even… pumpkin and gingerbread combined into one cookie? (The latter would make my life complete. I could die happy with that… especially if it was an oatmeal cookie to boot.)
Samantha says
YAY! Cookie season!
I have recently loved pouring So Delicious coconut milk eggnog into my hot cocoa. How about Chocolate Eggnog Cookies??
Krystal says
YES PLEASE!
carolyn says
I also want to ask in a separate comment; for Christmas every year we go up North (or at least, farther North) to visit my mom’s extended family, several members of which are diabetic and could use a healthier/lower sugar option for desserts, since the typical dessert there consists of super-decadent cupcakes, huge cream puffs, pineapple cheesecake… you get the picture. (I could use healthier options too, since I can easily go through 20 units of any dessert item in a sitting… it’s a miracle I’m not morbidly obese yet). Do you have any recommendations?
CCK says
I really don’t know much about what’s acceptable and what’s not on a Diabetic diet, so it’d be irresponsible of me to give recommendations… but would today’s recipe work if you used the xylitol option? Here is a link to all my cookie recipes: https://chocolatecoveredkatie.com/chocolate-covered-recipes/healthy-cookie-recipes/
Maybe ask your relatives what’s acceptable on their specific diets, then see if any of the cookies are a match (especially if you use the xylitol options).
Heidi Lynn says
I can say as a Type 1/insulin dependent diabetic that all of Katie’s recipes I’ve tried (which is a lot of them) have worked fine for me and I use the real sugar. As for carbohydrates I think it varies by person and you can’t put all diabetics in a box. I average 250 grams a day which is not low carb. I exercise daily and average less than 18 units of insulin via an insulin pump which is a very small amount considering I don’t produce any of my own. I would take Katie’s suggestion and ask the people to see what they’re dietary needs are because everyone is different. Another point I’d like to make is that recipes with more healthful ingredients that do contain real sugar don’t spike the blood sugar like ones with a lot junk. So the source of the carbs makes a difference too.
Tiffany H says
i know diabetics, have to avoid lots of carbs, so of course a sugar free substitute would be needed for whatever you make. if you use one that measures like sugar you can do any recipe and just switch it for the sugar. If you use stevia but not the baking kind there are still lots of recipes around that use the packets/stronger kind. (this site uses those in a lot of recipes) Another thing you could try is almond flour. There is carbs in it, but its super low. there are lots of recipes you can make with it, or even sub it in for regular flour in some recipes.
JP says
My husband (type II Diabetic) has blood sugar spikes from wheat, even whole wheat. Apparently this is not unusual. Wheat seems to affect him as much as sugar does.
Tiffany H says
Its funny that you mention that. I just saw a dr oz yesterday that did a test about that…some dr was on stating that even whole wheat causes problems and can spike your sugar worse than a candy bar. Dr oz tested it out on 5 people and it was true for 3 out of the 5 people. Whole wheat bread actually spiked twice as bad as a whole chocolate bar.
JP says
I believe he was referring to Dr. Davis of “Wheat Belly” fame. We’d already figured it out with dh, but hearing that this is really common just made me mad. Kind shoots “healthy whole grains” in the foot.
Tanya @ Playful and hungry says
They look so soft and delicious – just the way I like it! Awesome! I’ll have to make my own cream cheese again and then I will try this recipe! =)
Dara says
chocolate chili lentil and garbanzo bean cookies (chocolate chili cookies for short).
Dara says
dang, I just read the other chocolate chili suggestion…
ok, here is another: sweet potato cranberry cookies
Dara says
chocolate chili lentil and garbanzo bean cookies
sweet potato cranberry cookies
chestnut and apple cookies (using chestnut flour)
chai cookies using all coconut products (flour, oil, shredded, extract, sugar, water/milk)
Alysha says
Mmmm!! I’ll have to experiment with the gluten-free, sugar-free option for this. Please make some gluten free cookies for us Celiac and gluten intolerant/ allergic people, please and thank you 😀 What about Almond-Orange-Chocolate Cookies, Chocolate Cherry Almond Cookies, Salted-Caramel Chocolate Cookies, Lemon Pistachio Cookies, or Green Tea Lime Shortbread. Oh the possibilities!!
Julia says
Mmm those are great ideas!! Yumm!! 😀 I hope Katie sees these haha! 😛
Julia says
Mmm those look delicious! Chocolate chili sound great (but please without lentils like other people have commented!) And chocolate crinkles sound good too! Here are some other ideas: Apple Cider, Eggnogg, Peppermint Chocolate Chip, Sugar Plum, Gingerbread, M&Ms, Red Velvet, and the Jelly Bean one sounds awesome too! I am SOOO excited for holiday cookies I CANNOT wait!! 😀
Julia Smith says
Also maybe like something that has to do with red and green? 🙂 And I know this would probably be super hard but I LOVE gumdrops so maybe you could make those? It would be so cool! 😀
Irene says
How about chocolate with bacon bits cookies?
Kristall says
Or Fak’in bits as Katie is Vegan!
Alexis @ A New Art History says
I think you should really tackle a chocolate-chili cookie. I love that flavor of chocolate bar, but never had it in a cookie. It would be sure to be good if you designed it.
Happy cookie season!
Stephanie says
hmmmm….penut butter sugar cookie, candy-cane chocolate chip, ginger snap and white chocolat, dulce de leche (sp?) sugar cookie, tiramisu, carmel coffee peanut butter, red velvet chocolate swirl, peanut butter white chocolate, coconut red velvet, butterscotch ginger snap
Katie @ Peace Love & Oats says
Haha I already sent all my brainstorming ideas on twitter, hope you find some good ones!
Caralyn @ glutenfreehappytummy says
those look amazing! i love the yummy center!
Michelle says
This looks so yummy!
Shani says
one question – why do you include both baking powder and baking soda? aren’t they the same thing?
and for cookies, can you make a healthier version of those stained-glass-window cookies that are so much fun at christmas time? I would love that! (in case you don’t know what i’m talking about, here’s a link) http://www.simplyrecipes.com/recipes/stained_glass_cookies/
Olivia@ OmNom Love says
Baking soda and baking powder are different, but the difference is minimal. Soda needs to be combined with something acidic when baking to make the baked good rise. Powder already has that acidic ingredient in it (cream of tartar). Baking soda is purely sodium bicarbonate, but baking powder has cream of tartar and (usually) cornstarch. There’s also the difference if single and double acting baking powder which I won’t get into. Hope that explains it!
Olivia@ OmNom Love says
Yummy! What original cookies! How about red hot orange cookies? Or peanut butter molasses cookies.
Stefanie @ Thin Vegetarian says
This is a very creative idea!
krista says
How about a smore cookie? Have you tackled that one yet??
laura says
Yes! I want a smore’s cookie!
Nickolina says
I sometimes make whole wheat rosemary cookies…a friend asked me to come up with a recipe for her open house and I did those for years. In essence, it is a whole wheat sugar cookie with fresh chopped rosemary in it.
Violet says
black licorice/anise cookies, some kind of cookies with dried figs, chocolate orange cookies
Ellie says
I started a blog (largely because of awesome, inspirational bloggers like you that I obsessively read) and I linked you in my about page! (I hope that’s ok) 🙂 See!
http://ejsediblejoys.wordpress.com/about/
Chocolate-Covered Katie says
Thank you so much… good luck with your new blog. It looks great so far!
Kami says
My chocolate chocolate-chip cayenne cookies are to die for!!
Aimee says
I used to work at Starbucks and for a while we had a “London Fog Latte” which was Earl Gray tea, vanilla, and steamed milk. I always made mine with soy milk SO GOOD. I think those flavors would make a good cookie. A tea cookie with the tea already inside it! 🙂
Kacey says
That sounds SO good! Do you know if you can still get that at Starbucks? And I agree, sounds like it would make a great cookie.
Alix says
Any decent coffee house (Starbucks included) should know what a “London Fog” is if you request it. When I was a barista I would occasionally make my own version with yerba mate, coconut syrup, vanilla syrup and steamed milk of choice. I called that one a “Rainforest Mist” playing off the “London Fog”, but I don’t think any other barista will have heard of it!
KJ says
Something with chocolate and orange, or cloves and orange…or chocolate, cloves, and orange!
Bridget says
Oh. My. Yummmmm! CANNOT wait to make these and try them!!!!
Rebekah says
Something oil-free
Kiersten says
These look so yummy! I’ve been dying to start my Christmas baking but I haven’t been able to because my husband and I just moved to Texas and we have yet to get settled into our new place. Hotel rooms aren’t exactly conducive to baking… Hopefully I’ll be able to make some of your delicious treats soon!
Shannon French says
katie. this has gotten rough. I am finding new recipes on here before they are tweeted, and typically before any of my homework has been done. I have finals this week and you are only encouraging mt procrastination by coming up with these crazy recipes. Obviously this is not your fault…. but you’re younger audience is having a rough time ignoring you during these last few weeks. I’m pretty sure I’m not alone.
Erica says
You’re not alone! I spend way too much time reading this blog and daydreaming about every dessert and baking the desserts, rather than doing my hw (;
Alex @ Healthy Life Happy Wife says
I would love to try a chocolate chili cookie!! That sounds like it could be really great! Doooo it!!
McKenna S says
I just put them in the fridge and i must say they kinda failed… They were dry and crumbly as dough even after adding almost 1/2 cup of oil and milk. I used regular white flour, whole lactose free milk, white sugar, and veggie oil. I’m sure they will still taste yummy, but im still confused and a bit disappointed:/
Kimberly says
I think you used much too much milk. I know it sounds strange but your cookie’s texture was probably thrown off by too much liquid, not too little. The extra milk could make them gummy, I would think.
McKenna S. says
That’s what I thought! But they were crumbly and almost powdery still. However, i baked them earlier and they came out absolutely delicious! Soft and “pillow-y”.
anonymous says
Are you sure you measured the right amount of flour? 1 cup of liquid to 3/4 cup of flour wouldn’t be dry. It would be soup!
Tina Daniels says
Same here.:(
amy says
I made them GF using Bob’s Red Mill all purpose gf mix. I felt like i needed to add a little more milk, but the end product was super yum. yay!
Chocolate-Covered Katie says
Thanks for trying them with the gf mix! 🙂
Toni says
Yes, I too made them with Bob’s Red Mill gf flour and my dough was also dry. I added a bit more milk, but I’m afraid not enough. I couldn’t get the dough to roll & didn’t get nearly as many cookies as you did (baked 2 minutes longer than you did); mine were just bigger but still SUPER DELICIOUS! Thank you 🙂
Jill says
Same here – I used Bob’s Red Mill GF Flour and my dough resembled pie dough before you add the water. I added more oil (about 6 TBS total) and drizzled coconut milk in until the cookie dough began to gather itself. Then kneaded the dough together before I formed into balls. It was easy peasy – formed the dough into the balls for the cookies (about 20), then broke each ball into 1/2 pieces and squished flat, smeared some cream cheese onto one, crimped together, rolled back into a ball and rolled into cinnamon sugar. They cookies were eaten faster than they were made! Thanks, Katie!
Lauren says
Hi Katie,
I just made them and they are wonderful! I ate one as soon as the ten minute cooling period was up, and then I ate another. And I easily could’ve gone for a third :).
Thanks for the recipe, and happy holidays!
Andie says
Yes!!! The holiday cookie posts have begun! Lol. I would definitely be in absolute ecstatic-ment if you could create an eggnog flavored cookie!
Idajean Waterous says
How about bacon cookies? My grandma used to make anise cookies. Cardamom?
Claire Bailey says
Umm, CKK is a vegan blog…
Liz says
But bacon bits are actually vegan! 🙂
Idajean Waterous says
oops my bad
Chocolate-Covered Katie says
Ooh but I’ve actually thought about chocolate-chip bacon cookies, using bacon bits (both Bacos and Fronteir are vegan) :).
Jessica says
These look absolutely delicious….making my mouth water, yum!
Cate says
It’s not a cookie but Vegan Cream Puffs would be amazing!!!
Kimberly says
Second this!
alloyjane says
I second this. Vegan Cream Puffs! Because I haven’t had a cream puff in over a decade. Crazy cookie combinations? Uh… not sure if you’ve ever been out to Southern CA, but Native Foods used to have a rose cardamom cupcake but discontinued it on their new menu. So sad, but a rose cardamom cookie like this stuffed cookie would be awesome.
Jane says
oh my goodness, YES PLEASE!! I’ve had plans to make a Christmas croquembouche this year, but four tries in, I still haven’t been able to get anything that resembles a cream puff!! Please, Katie, that would be the best Christmas present ever!! 🙂
Robin says
CREAM PUFFS!!! Please make cream puffs.
Or gobs. Do you have any recipes for gobs? I really miss both of those things.
Jessica says
Ginger molasses cookies, candy cane cookies, lemon cookies, coffee cookies, and anything that’s fairly low in fat/sugar. I’m excited to try these and see what you come up with!
Ali says
its not very crazy but i think red velvet crinkle cookies would be really fun for the holidays!
Shawnee says
Omg these cookies remind me of sopapilla cheesecake! And for suggestions, mexican hot chocolate cookies, gingerbread, black and white cookies, lemon poppyseed, and chocolate with coconut butter filling!(:
Kimberly says
Thank you! I have a Christmas cookie exchange coming up, and I wanted to bring a real winner, since I’m representing vegan cookies and people often think of vegan food as tasteless.
I did a test run of this recipe today, using the whole wheat pastry flour option, and they were out of the park! Exactly what I was looking for. I might take you up on your variation idea to try a peanut butter stuffing next :).
Karla says
Katie, I have had (forgive me for this) an idea for a pumpkin/smoked brown sugar cookie! My sis in law gave me a bag of smoked brown sugar, and I haven’t done anything with it yet. It’s quite tasty!
Brenda says
Karla, you’re pumpkin/smoked brown sugar cookie sounds great, the smoked brown sugar is in the November issue of Sunset mag & they paired it with sweet potatoes…..so pumpkin sounds like a natural. Joyus made a peanut butter cookie with it, to die for! My husband is the mad genius who created the smoked brown sugar, so I can vouch for it’s cookie compatability!
TorontoRunner says
Looks sooo good!
Kari says
How bout red velvet cookies with creamcheese butter mint frosting (like those melt in your mouth pastel mints). Or dark chocolate cookies with red velvet frosting! Ooo that’d be pretty. I second the eggnog hot chocolate cookies, or eggnog coffee cookies, or eggnog gingerbread, red velvet with egg nog frosting… I’d better stop.
anonymous says
yum these are awesome! I used galaxy cream cheese.
Jenica says
Oh Katie these look amaaazing! You’re killing me!
Erica says
chocolate-chocolate-chip biscottis, something chocolate-y and orange-y,
and I second cream puffs!
thanks!
laura says
1. something that combines rice krispies maple syrup and peanut butter (Us Canucks love our maple syrup!)
2. I am making a vegan chocolate dip for fruit for a potluck on Monday, easiest ingredients ever- coconut milk, avocados (Can’t remember if you mentioned you hate avocados??) and good quality melted dairy-free dark chocolate, something that uses these ingredients maybe as a frosting for cookies would also be good!
3. some sort of grain free cookie that incorporates bananas coconut oil and cocoa powder
Kerry @ Healthy Happy Cooking says
I already said this on Twitter but green tea cookies! (with red bean or white chocolate or even milk chocolate would be soooo good)
Anonymous says
chocolate rasberry, salted carmel or salted mocha/choxolate carmle, chocolate peppermint, eggnog, lemon, chocolate coconut or smores 🙂
lil deli says
you could do a chestnut chocolate cookie with flaked almonds and and powdered sugar to represent snow 🙂 but your pillow cookies look amazing!
Chelsea says
I don’t know how you’d do it, but what about something with a pine scent to it? Maybe a citrus-pine mix…
kel says
White chocolate chai cardamom would be interesting….or a spicy hot pepper inspired chocolate cookie! I just made almond pillow cookies last night btw! Inspired by the fresh Market!
ruby costa says
i have a chai cookie recipe that i’ve been working on that’s pretty good. i don’t often see chai&chocolate paired together (maybe for good reason) but that might be something fun to explore c:
Brittany @ eatingbirdfood says
These look yummy Katie! I’m super excited for cookie baking season! 🙂
Karey @ Nutty About Health says
These look sooo good!! Might have to try making these… Thanks! 🙂
Tina says
I made these using Jukes Gluten free flour, worked well, but quite dry and crumbly. I had to add more milk, probably about a tablespoon more, could have used a bit more, but still very yummy.
I would love to see you come up with a chocolate pomegranate cookie! We love pomegranate!!
Danica @ It's Progression says
Wow. As usual, these look amazing!!
None says
I absolutely love /all/ of your recipes. I recently tried the Lentil Sloppy Joe and it has become a family favourite, even with my father, a hardcore meat eater. I’ve been vegan for three years now, and no one’s recipes interest my more than yours. I adore this recipe, and I’m going to save this weekend just for it.
I reckon it would be nice to have this recipe with a mix of mint and chocolate. I always feel like peppermint around Christmas time.
Nicola says
Healthy gingerbread? I know it’s pretty typical, but I haven’t found any great healthier versions of it anywhere…
or HEALTHY NANAIMO BARS! I know you can do it!
Brin says
Have you ever seen the dark chocolate orange in orange raping like at trader joes? Well dark chocolate orange cookie!!! You chop up the chocolate orange and add to your cookie dough!!
Emilia says
I cannot get over how brilliant these are! While I’m not a big cream cheese lover myself, I would most definitely bring them to a party. Heck, vegan cream cheese probably grosses me out quite a bit less (do you even want to know how cheese gets that texture? ew, no), I might even found a new cookie that I love.
As for unusual cookies, Christmas makes me think of things like cranberries, peppermint, eggnog, chocolate, oranges…maybe a fruity/minty cookie? That doesn’t sound too bad… Looking forward to the rest of your holiday recipes!
Michelle says
Soft maple cookies with bits of bacon
None says
This sounds awesome! Maple and Bacon make a great combination.
And the best part is Bacon Bits are often vegan!
Kiki says
just a new fan of yours, and hmm, my family doesn’t like too much sugar, so i don’t think i’ll be making this, anyways, why not try baking some healthy gingerbread cookies? i would really, really, really love to try it out if you have a recipe for healthier version of gingerbread cookies, anyways wish you good health! 🙂
Greg says
http://cookiesandcups.com/cream-cheese-filled-snickerdoodles/
just sayin’.
Dee says
I know! It seems like Katie complains a lot about other bloggers stealing her recipes…she never links to other recipes, and it’s clear that her ideas are inspired from others often. Maybe inspired by a combination of multiple bloggers, but no one else ever gets credit.
amanda says
What are you talking about? I have seen plenty of her posts that start out, “This recipe was inspired by…” Maybe you should actually read some of the recipes before commenting!
Lauren says
It’s not like Katie outright said she came up with these on her own.. And also, these cookies are vegan, and the ones you linked are not. Obviously on food blogs there are going to be similar recipes, it doesn’t mean they were “stolen.” I mean do you know how many cookie dip recipes there are out there?!
Dee says
In her own “rules” she tells people they aren’t allowed to repost her recipes, even if they change ingredients. They must link to her page instead. If she asks this of people, she should be able to give the same courtesy to others, since there are times that she changes ingredients from existing recipes.
Chocolate-Covered Katie says
Ok… this is crazy. I just now saw all these comments and clicked over to the link the commenter left. That recipe isn’t anything like mine, and it definitely wasn’t my inspiration, as I’d never even seen it until now! If I’m inspired by another recipe, I specifically state it in the post. I’m pretty sure there are very few recipes that are 100% unique on the internet anymore, but just because two recipes are similar doesn’t mean one person copied the other. It most likely means they just both had the same idea.
Liz says
Grow up, Greg/Dee.
Just sayin’.
Liz says
There’s a difference between stealing a recipe and having a similar one. Just because both are snickerdoodles filled with cream cheese, doesn’t mean they’re anything alike, nor that anyone “copied” anyone else. I’m sure if we go into cookbooks from years before the above blooger made this cookie, we’ll find a similar recipe too. The point is > Katie’s cookie is a different shape, has different ingredients, cooking instructions, etc.
From the food blog alliance:
The rules that most cookbook authors and food writers follow are these:
1. If you’re modifying someone else’s recipe, it should be called “adapted from“.
2. If you change a recipe substantially, you may be able to call it your own. But if it’s somewhat similar to a publisher recipe, you should say it’s “inspired by“, which means that you used else’s recipe for inspiration, but changed it substantially.
3. If you change three ingredients, you can in most instances call the recipe yours.
Pretty sure OVER three ingredients are different between the two.
Matt says
I agree. This is way different than the recipe posted. However, when I looked at Katie’s rules for people wanting to post hers, she tells them they aren’t allowed to even if they have changed ingredients. It just seems a little greedy in the blog world to not allow others to even post the recipe if they change ingredients if there is so much overlap anyway.
Liz says
hmm- just looked at her FAQ :
“I do ask, though, that you link back to the recipe instead of posting it on your site, even if you’ve made minor changes.”
But those are not substantial changes, as mentioned above. If I was to look at one of Katie’s Recipes, get an idea, and make, let’s say, brownie cookies, completely full of dairy, with a dash of cayenne, etc etc. I could totally put that on my own site. I think Katie’s referring to someone who uses 1 cup of soy milk versus 3/4, or changes 2 apples to 1. That’s minor, and as such, I could see her wanting someone to link back
Chocolate-Covered Katie says
Yes, Liz has it right. If you make big changes to one of my recipes, then it’s now YOUR recipe. 🙂 You don’t even need to link back to mine at all if you don’t want to.
It takes a lot of trials (and often in my case, a lot of error!) to come up with a good recipe–figuring out the best amounts of liquid, fat, and even seemingly-minor things like salt. What I’m talking about in my FAQ page is if someone takes the recipe, changes just the amount of salt or does something like subs raisins for chocolate chips, and then posts the recipe as his/her own without having to do any of the hard work. That’s why I say “minor changes” on the faq page.
Shelbel says
You should try to make a pie flavored cookie! Or even an eggnog flavor
Erin | The Law Student's Wife says
Ultra fluffy cookies are my favorite, and once December hits, I cannot have enough cookies in my life. Thanks Katie!
Jennifer @ Peanut Butter and Peppers says
Yummy!! These cookies look devine! I have to try them out! I have baked so many cookies this weekend, yet I love doing it! Yours on my list to make next! Have a great day!
Squirrel Scout! says
What about Yule Logs or Coal Cookies? They don’t appear particularly scrumptious, but these made me giggle: http://www.morestylethancash.com/2011/11/coal-cookies-for-christmas-with-printable-label.html
Olivia says
Fruitcake cookies (I dunno… I like a nicely spiced fruitcake, others might not be fans); pistachio/cranberry/white chocolate; apricot white chocolate; blueberry cheesecake; cranberry/hazelnut; maple/brown sugar/cinnamon; Starbucks white chocolate peppermint mocha.
Hannah Jones says
I’ve always wanted to find a recipe for Egg Nog Cookies….in keeping with the holiday theme. 🙂
Erica {Coffee & Quinoa} says
Little pillows of deliciousness! These look amazing!
Nives says
it’s not new combination but i would also love to see a healthier version of gingerbread cookies and speculaas biscuits please!!:)
Susan Risdal says
One of my FB friends mentioned a hazelnut pie crust — I googled it an found it to be the most amazing recipe and can honestly say I will NEVER make normal pie crust again. So, now that I’m addicted to hazelnuts, hazel nut coconut cookies.
Nives says
yeah roasted hanzelnut and cocnut it is soooo delicious:) am totally additced to it- today i had it for may breakfast- roasted hanzelnut powder,cocnut and oats + one stevia 🙂 Yummylicious 😉
Genevieve says
I just made these this morning, using regular low-fat cream cheese for the filling, all-purpose flour, and canola oil. I did have to add more almond milk than the amount in the recipe – I just kept adding it bit by bit until the dough could stick together enough to form a ball. They turned out great – after freezing the balls for 15 minutes, they kept their shape so the cookies were nice and tall and round! I loved the cinnamony sugar cookie taste, and the filling inside made them more special (and tasty)!
Robin says
My gramma used to make a cookie like this, only it was a chocolate cookie filled with PB. Make that!
Also, I had potato chip cookies once and they were AMAZING. Salty, sweet, buttery, and strangely delicious.
Molly says
I followed you on Pinterest and repinned your amazing crustless pumpkin pie! <3
Jodye @ Chocolate and Chou Fleur says
You sure do make this recipe hard to resist! Three delicious treats rolled into one!? You’re a genius! I’ll have to give these a go as soon as I can get into the kitchen!
Anna @ The Guiltless Life says
Ooh these look like soft yummy goodness. I’d really like a naturally sweetened version (ie no sugar) of the festive cookies you see around – the ones covered in red and green sprinkles or with red and green Smarties or M&Ms in…I always feel so left out not being able to have those and they look so festive! I’m just way too busy right now to get in the kitchen and experiment. I know that’s not really a ‘crazy’ flavour though…
Kelly says
These are so SO good! I was out of both coconut and vegetable oil, so I wound up subbing in butter instead (obviously won’t work for vegans), and they still turned out amazing! I also mixed in some mini chocolate chips in the cream cheese filling, because just about everything is made more delicious with chocolate chips. I highly, highly recommend—these are definitely going to be a staple of my Christmas cookie making 🙂
Bridget says
I could go for some chai tea cookies 8) or maybe some lavender cookies (these sound gross, but lavender icing is actually REALLY yummy! It’s not too perfumey or overpowering) Other ideas:
-oreo mint (not very creative, but sounds good lol)
-maybe something fruity like strawberry-kiwi or cherry-lime, OR cranberry-orange!!!
-vanilla-coffee? -this is weird, but it might be good
-popcorn, actually I think kettlecorn cookies would be better, the sweet and salty thing
-marshmellow/chocolate
I hope you love these ideas, CCK! I adore your blog soooo much! Thanks for sparking my interest in blog-following! I have to ask, is it difficult to get a blog started and to get followers? I am interested in starting one, but don’t really know where to start! Thanks (:
Jules says
OH YES.
KETTLECORN.
Also, with the vanilla coffee: yum! Maybe you could do a coupple different types of coffee inspired cookies, like latte/expresseo/cappuchino cookies. Or black coffe cookies swirled with cream and sugar cookie dough!
ERMAHGHERD.
BLACK COFFEE COOKIE DOUGH. SWIRLED WITH CREAM AND SUGAR COOKIE DOUGH. IT IS COFFEE WITH SUGAR AND CREAM. ER. MAH. GHERD.
I’d better stop now. 😉
alloyjane says
Wow, that is inspired, the coffee/cream cookie. And a kettle corn cookie, I could get behind that.
Chocolate-Covered Katie says
Thanks for all the ideas!
Yeah, it takes a few years… I’ve been blogging for a long time, and for the first year I think I had maybe 5-10 readers ;).
Vyvacious says
I love that you titled these pillow cookies! If I used these as pillows though, I can assure you that not only would it be really messy but these would be gone in a heartbeat.
megan says
You should make a green cookie by adding spinach to sugar cookies and then add pistachios and and craisins for the holiday flavors and white chocolate chips for sweetness.
Georgiaberry says
cookie suggestion – I have been making this habanero jelly recipe and it is sooooo good
http://www.themeaningofpie.com/2011/07/habanero-jelly-2/
I plan to try it as a thumbprint cookie using the pepper jelly! What do you think?
Jennifer M. says
can’t wait to try these. they look yummy!
trajayjay says
Hmm. Soda flavors
A bit unusual, I know, but I think it’d be an interesting idea to at least try out
Root beer extract
Cherry extract
Orange extract
etc.
Karen says
I just made these gluten free by substituting 3/4 cup sorghum flour plus 1/4 teaspoon xanthan gum for the flour. Used 2 Tablespoons of plain unsweetened soy milk ( I find most gf flours are drier than wheat flour). Otherwise followed your recipe. The dough was soft and a little crumbly. I got 18 small balls of dough, flattened them and added the cream cheese filling, they did not roll into a ball very well so I pinched the edges together as well as I could and sprinkled the cookies with the cinnamon sugar. Baked for 15 minutes ( at an altitude of 5 thousand feet most things take longer to bake here). A couple are very crackled on top with the filling showing through, so had to eat the worst looking one. Very tasty and worth the trouble of forming them. Thanks for the recipe.
Sally - only gluten free baking says
These look amazing as usual. I get excited about cookies. You could be inspired by crazy macaron flavours and transfer them to a cookie. I read an old post on rasberricupcakes.com the other day where she tried about 50 different flavours and some of them sounded incredible. Avocado, burnt toast and butter, truffle.
Tracy says
I love an indian dessert called Gulab Jamun. I would love a cookie that reminded me of that taste. I think it has rosewater and honey.
Jules says
I cant think of an Indian dessert that I have ever NOT loved. I might very well need to try this guy- anything with rosewater always tastes perfumey and yummy 🙂 Have you ever tried gajar ka halwa? I had it once before I was vegan, and it was amazeballs. 😀
Claire Bailey says
I would love a cookie with the same sort of banana chai flavour as a drink you did, I can’t remember what it was called but it had the chai spices, a frozen banana and milk of choice from memory.
Another cookie flavour I would like is a fruit mince pie flavour, the dried fruits, the stewed apple, a touch of citrus peel, the spices, yum.
These sound great, am definitely giving them a go once I have all the bits.
Alanna says
Ah, the Chai-Nana Shake! That one is definitely yummy. 🙂
Awbrey says
Chocolate orange, Chocolate oranges are a traditional Christmas gift in my family.
Chocolate Salted Caramel Pretzel (this isn’t creative, but I don’t remember seeing a recipe for it)
Chocolate covered cranberry, I made muffins with a can of cranberry sauce once, they turned out really moist and delicious.
This isn’t a flavor but.. Waffle cookies! I’ve heard you can make cookies in a regular waffle iron! Just some ideas.
Katy says
I LOVE your blog! Especially the oatmeal recipes 🙂 Recently I have been craving cinnamon buns…how about a healthy cinnamon bun recipe? 🙂
Chocolate-Covered Katie says
Going in the cookbook… but I’m pretty sure I will post it on the blog as well, as soon as I’m allowed!
Bek @ Crave says
Candy Cane cookies? Fruit cake cookies? Rum and Raisin? Pudding-type cookies?These look yum by the way!
Gabrielle says
Definitely want to see your version of the potato chip & chocolate cookie. Can’t see how that could possibly be made healthy, but could be worth a shot 🙂
-Gab
Ashly says
These were yum
But I was wondering if u know a recipe that is sugar free for meringue or French macaroons
Chocolate-Covered Katie says
I don’t, but it is on my to-do list!
Jules says
I have several ideas.
A margerita cupcake! This one has a story. See, one time I was messing around with some weird ingrediants and had a (genius) idea (well, that and because I had just gone grocery store impulse shopping andbought a 5 pound bag of limes while Trader-Joe’s-Impulse-Shopping ;-D), so I mixed up some cupcake batter and went crazy with tequilla, lime, green melted sprinkles, and white crystal-y sugar decorations. Thus, margerita cupcakes were born, much to my enthusiasm. Anyways, I was thinking you could somehow make a cookie out of this and post it in the dead of winter, when everyone wants summer to just hurry up and arrive. Y’know, to give us hope 😀
Actually, now I am so preocupied with the idea of a margerita cookie, I cant remember what my other ideas were. Hmmmm…;-)
And happy cookie season! 😀
Jules says
Wait. I take back my previous statement of not knowing any other ideas.
French merangues!
I have no clue how these would be possible to vegan-ify, considering that they are basically just really, really fluffy eg whites whipped up and baked into cookies. But before I became a vegan really recently (I had been a vegetarian with dairy before that for about 7 years), these cookies were my favorites. So crispy and fluffy and light and melt-in-your-mouth-delicious! And I know that if anyone could make these babies, it would be you, CCK! 🙂
Alexa says
I’d love to see a sushi cookie! Coconut as the rice, chocolate as the seaweed… Funky and yummy!
Laura says
I like the idea of Starbucks-inspired cookies, especially the Earl Grey latte one! Pumpkin spice latte cookies?
Also, I had some really good fig butter from Trader Joe’s today with some dark chocolate melted in my oatmeal. That might make a yummy cookie.
sara says
These look FANTASTIC! Love the cream cheese surprise inside! As far as interesting flavor combos for Christmas cookies, I always think the Luna Cafe blog has the craziest and yummiest cookie flavor combos! Here’s the link, just scroll down to “Cookies”:
http://thelunacafe.com/recipes/recipes-by-category-2/
Jasmine says
I just made the cookies they’re so amazing. I tried to double to recipe but it ended up making the same amount I have no idea how I did that. I had to add more oil and milk than in the recipe my dough turned out very dry for some reason. And next time I’m gonna need to make more filling. But overall these cookies are so delicious. I’m definitely making them again!
Amber with Slim Pickin's Kitchen says
These looks so soft and ooey gooey! Yum! How about some sort of goji berry/pistachio cookie? It would be delicious and beautiful, I bet!
Elizabeth says
Hi there- I was wondering how to stuff the cookies? I have to idea how to put the filling in! Thanks!
Chocolate-Covered Katie says
Just put a little inside each cookie, with a spoon.
aisha says
katie can you invent a christmas cookie useing flavor like maybe some raw ginger , molases or marzipan i think that would be great or even doing the standard decorating sugar cookies would be an awesome vegan recipe
theresa bartoni says
Hi Katie–I just love your website and I enjoy seeing all the recipes you share. Thank you so much!
You asked about cookie ingredients—-have you ever heard or tasted Rumchatta? It is a liquoer that tastes like cinnamon toast crunch milk–it’s delicious. They have a cupcake recipe out there–but since you are so creative I wondered if you could come up with a cookie recipe for it.
Would love to try one if you come up with it and I know it could be a hit.
If you try one–please let me know!
thanks and happy cookie baking and happy holidays!
Theresa
Chocolate-Covered Katie says
I will have to look for it!
Shannon @ moveeatcreate.wordpress.com says
Oh, these are definitely getting made in my kitchen!
jackie says
Hey Katie,
I tried this and it looks like powder, not even mealy enough to be compared to a pie crust and barely even a crumble topping. This needs much more liquid. Did you mean tsp of milk or cups or tbsp? Something’s missing…..
thanks in advance,
jackie
Olivia says
It doesn’t need more liquid. I’ve made them twice and both times came out perfect.
BCB says
Smitten Kitchen’s new cookbook has a recipe for buttered popcorn cookies…
Jess says
Would it work to stuff the cookies with something like a piece of chocolate?
MC says
very very crumbly, needs more milk and oil, also 3/4 cup of ww flour is 90g and not 120, so my dough was doubly crumbly for the extra flour 🙁
Anonymous says
The recipe doesn’t call for whole wheat flour.
Olivia says
Yummy. This is my new favorite cookie!
Next I want to try stuffing it with chocolate. 🙂
Anonymous says
I had some trouble forming the cookies and filling them the first time I tried this recipe, but I just finished a second batch that worked much better thanks to a little trick that I tried. I made the filling first and made little drops of it on a cookie sheet and popped them in the freezer until they got firm enough to use as filling without getting so messy! They do thaw quickly, but if you have a good pace, this is a pretty good way to make filling the cookies easier.
DM says
Made these with King Arthur gf flour. They were yummy!
For some reason, the filling kind of disappeared after I baked them. I had a similar problem with the inside out chocolate pumpkin cookies. Any ideas as to why that might be?
Chocolate-Covered Katie says
Hmmm… I’ve never had that problem. Maybe the gf flour absorbs the cream cheese?
Josephine says
I wanted to make these for weeks but I was so stressed, so all december long I had no christmas cookies. Now my best friend gave those to me together with the healthy poptart babies and… oh my! They’re perfect! Your blog is the best, Katie 🙂
Magaly Cordoba says
I just bake some… they are quick, easy and delicious!!!! perfect for a 2 yo mom!!!! Thx
Angela says
Didn’t see this post until today..but, I was with my son at the store just today and we thought rootbeer cookies sounded fantastic…and weird!
Barb says
These cookies are PHENOMENAL!
Oh my goodness, Katie, they are like little dreamy sugar cookie pillows, and the filling is a lovely surprise in each cookie. Thank you so much for this recipe. It is the first one of many of yours that I have bookmarked, and they taste even better than they look! 🙂
Anonymous says
Hi Katie, i was just thinking could I substitute the cream-cheese for chocolate?
Anja says
just made these pillows today, they are heavenly and not too sweet!
I substituted apple sauce (3tbsp) for the oil and used 4tbsp skim milk. Delicious. I think I will try filling them with a mix of ricotta and strawberry next time!
Hannah says
Can you make a healthy version of “cookie butter”?
Chocolate-Covered Katie says
I can put it on my list of things to try 🙂
Ohlalavegan! says
I just made these and they are utterly delicious, fluffy, light and oh-so-morish! I made them with whole wheat flour and it worked just fine. Thanks for the recipe!
Marissa says
Made these 3 days in a row for different parties/gatherings. Everyone absolutely LOVES them. I stuffed some with Nutella and others with peanut butter, and they are out of this world! You are a healthy baking genius.
Chocolate Covered Katie says
Thank you so much for making them! I love your nutella idea :).
KC says
I’d love to try these! But I think I’d stuff them with vanilla icing instead of the vegan cream cheese. I didn’t even like cream cheese BEFORE I was vegan. 😛
Rose Ellen says
Can the cream cheese stuffed pillows be made ahead and frozen?
Michaelynn Allred says
Theses are good but makes like two cookies.
Brian Condon says
These look awesome and I can’t wait to make them! I just want to make sure I use the right amount of ingredients. You put 3/4 cup of flour but indicated 120g which is more like 1 full cup. 3/4 cup would be 90g according to my flour anyway. How much should I use?
Unofficial CCK Helper says
Flours weigh different amounts depending on whether they are packed or not. If in doubt, it is always best to go with gram measurements in a recipe.
Barb says
Love these! The dough was super easy to make and they don’t taste “healthy”. My 2.5 year old had such fun helping make them. Thank you for the recipe. I think it will end up being a favorite.
campfer says
My Mom always made Pfefferneuse, a german spice cookie, at Christmas time. I would love it if you could create a healthy, vegan version of these cookies. They are very spicy – almost peppery – and great with a cup of tea.
Chocolate Covered Katie says
I can definitely put them on my list of things to try!
Karlei says
Do these cookies need to be refrigerated or anything like that? I’m thinking about making them for a family get together, but they’d need to survive a 2+ hour car ride and over night without a refrigerator. I’m not sure because of the filling. Can anyone let me know? PLEASE and THANKS 😀
Unofficial CCK Helper says
They should be fine for a day!
Julia says
definitely going to try this soon!
It would be so cool if you made a starbucks latte flavored cookie or a cinnamon chocolate peanut butter cookie! or maybe a really simple coconut pecan cookie 🙂
i would love for new flavors!
Julia says
oh. my. gosh
these are amazing! i just made them and they are seriously heaven. for the filling, i used peanut butter and it melted in the cookie, leaving this delicious taste 🙂 sooo good! and i added a teaspoon of baking powder and it puffed up a lot more! it tasted really yummy! thanks for sharing this amazing recipe ♥
Jessie says
Love your blog! Just one question- for recipies where you give an option between using stevia or another sugar, do you calculate the nutrition using stevia or regular sugar?
Hannah says
What is the serving size? is it one cookie or 11-13?
Dany says
How about matcha lemon cookies
Joseph says
How much sugar should I use for rolling?
Chocolate Covered Katie says
I never actually measure. Sorry I can’t give more specifics 🙁
Jody says
I made these tonight. i found the dough very difficult to work with. i even weighed the ingredients but i felt the dough was quite crumbly and hard to form into discs and assemble with the filling. I did manage but should I add a little more coconut oil or milk next time? I used the 4 tsp milk but I think the dough may have needed more liquid.
Parnika Berlia says
Hi,
I wanted to make the Cinnamon Sugar Pillow Cookies but I live in india where cream cheese-style spread is not available. Can you suggest some other way to make the filling?
Patti says
Yes I would love to copy the cinnamon sugar pillow cookies and it won’t let me it only print6s out the name and that’s it if you can help me with it would be great
A H says
The print function wasn’t available for some of the older recipes. To print, hi-light just the recipe itself, right-click Copy, then open a new Word document and right-click Paste, then save the document. You can print from there.
Christine says
A Cram Puff recipe would be perfection!!!! O my!!!! Eating vegan is sooo fun!!
Becky says
OMG! I need to make these tonight . They look so delicious.
Paige Flamm says
These cookies lookl so fun!
Paige
Nicole @ Bento Momentos says
These look AMAZING!
Cassie Autumn Tran says
How yummy! These look like the skinny snickerdoodles and the stuffed sugar Nutella cookies! I never would have thought of stuffing cream cheese in a cookie–what a clever idea!
Cooker says
What is the cream cheese alternative? :-l
Jason Sanford says
Do you mean, what can you replace cream cheese with? You actually don’t have to fill them at all. They are quite delicious without the stuffing too.
Jeri says
They look and sound delicious. Was wondering approximately how much dough is used for each ball or the size of each ball, whichever. Thanks…
Cinnamon Zone says
These are great as they have this surprise filling inside which I am sure no one will expect. The cookies look really moist and soft in texture and the filling is such a simple one with no fuss involved but nevertheless a great addition.
Amanda M Heath says
What if I used self rising flour, would it work? I know it does just great for some of the recipes that call for straight flour, some it ruins. If it will work, do I add any baking powder, or baking soda at all, if so in what combination? I don’t have any baking soda at the moment is my problem. Thanks for any info from anyone. I would just experiment, but I’m low on ingredients and money, and hate wasting anyway.
Danielle Morgan says
Can this be mixed in a food processor?
Jason Sanford says
We haven’t tried it so honestly can’t say! Be sure to report back if you try!
Jason (media relations)
Laurie Johnson says
Do these cookies freeze well? I’m looking for healthier cookie recipes for my church’s coffee hour. I’d make a larger batch if they will keep from one week to the next. but the filling has me wondering.
Jason Sanford says
I’m not sure about the filling, but you could always omit the filling and the cookie part definitely freezes well! Then they’re like snickerdoodles 🙂
Jason
Tara says
I just finished making the dough and fingers crossed they bake well tomorrow!
Man these were a little difficult to make, but it might be because I doubled the recipe. I think it would have been better if the filling was like the recipe I copied below. ??♀️
https://sallysbakingaddicton.com/cream-cheese-stuffed-red-velvet-cookies/
Kallie Rinker says
OMG! Luv those cookies!
Jennifer Bowen says
Can you make these without the chilling time?
Steve Watson says
I would love to eat these cookies but I’ve diabetes 🙁
Katie says
I mean you still can but it’s a lot to dose for. Or you can change the flour to almond flour and use almond milk rather than regular milk and use a sweetener rather than sugar. Y’know cut most of the carbs out and they should still taste pretty good. I have to make food for my fiancé and he’s diabetic so I kind of have an idea how to make these with less carbs
Janis says
I tried making this recipe twice and each time, the cream cheese center baked into the rest of the cookie. Still tasted amazing, but no surprise gooey, creamy center 🙁 Anyone know what I’m doing wrong? I followed the recipe to a T each time. The second time, I even refrigerated the cream cheese mixture for a while thinking it may not melt as fast. The first time, I used Kite Hill’s almond cream cheese, the second time I used Miyoko’s.
Suzanne says
This looks delicious, thank you sharing!
Linda Sue says
Do the nutrition facts include the cream cheese filling? Thank you for the recipe, I’m about to put my first batch in the oven and I’m super excited to see how they turn out!
CCK Media Team says
They do indeed 🙂
Katie says
These were a little more difficult to make than I was led to believe, but absolutely worth the effort. At first, I had trouble getting the dough to stick to gather and found them impossible to roll into a ball with the filling in them. The best I could do was gently pat the 2 parts back together. But so delicious!
Lulu says
I was hoping these wouldn’t be good because they took a little extra effort. But OH MY! These are so good. A keeper. Worth the effort.
It would be great to add some info about storing. I want to give some to a friend in 5 days and I don’t know if I should refrigerate, freeze, or leave out well covered. I am thinking I’ll refrigerate.