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Cinnamon Sugar Pillow Cookies

4.98 from 34 votes

Cinnamon sugar pillow cookies are soft and delightful holiday cookies, with a surprise filling hidden inside!

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.

One pillowy bite, and you will fall in love.

Also try these Vegan Chocolate Chip Cookies 

sugar cookie stuffed with cream cheese

It’s time for the holiday-cookie-season contest to commence.

The winner is the person who crams the most cookie-baking into this one short month.

Or really… the real winner is the one who eats the most cookies.

Chocolate Covered Katie Vegan Cookies Recipe

Today’s recipe is an updated version of a popular cookie recipe I first posted back in 2012.

This new 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!

cream cheese cookies
Cream Cheese Stuffed Cinnamon Sugar Pillow Cookies
cheesecake cookies

If you haven’t started baking cookies this holiday season, why not begin today?

These light and fluffy homemade sugar cookies are always a big hit with both vegans and non-vegans, and they’re the perfect holiday cookie to give as a gift.

But if you do want to send them to others, I’d definitely recommend making extra so you can keep some for yourself!

Above – watch me make the cookies!

Easy Cinnamon Sugar Pillow Cookie Recipe
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Cinnamon Sugar Pillow Cookies

Soft and delightful cinnamon sugar pillow cookies, with a surprise filling!
Total Time 11 minutes
Yield 15 – 20 cookies
5 from 34 votes


  • 1 1/2 cup spelt, white, or oat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar, unrefined if desired, or xylitol
  • 6 tbsp oil or melted buttery spread
  • 1 1/2 tbsp milk of choice
  • 1 tsp pure vanilla extract
  • equal parts cinnamon + sugar or xylitol, if desired for coating
  • filling ingredients below


  • For the filling (which you can omit if you want non-stuffed cookies), combine 4 tsp powdered sugar or sugar-free powdered sugar with 1/4 cup cream cheese (such as TJ's vegan), gently warmed or brought to room temperature so it's soft enough to stir or beat with the powdered sugar until smooth.
    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. 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 about 10 minutes on the baking tray and they will firm up as they cool.
    View Nutrition Facts


Still craving cookies? Be sure to try these Peanut Butter No Bake Cookies!

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Holiday Cookie Recipes:

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

6 Ingredient Lemon Snowball Cookies

Lemon Meltaway Cookies

Keto Chocolate Chip Cookies

Keto Cookies

Oatmeal Peanut Butter Chocolate No Bake Cookies

Chocolate No Bake Cookies

Snowball cookies that literally MELT in your mouth.

Snowball Cookies  –  60 calories each

breakfast cookies

Breakfast Cookies – Super Healthy Recipe

fudge bars

Oatmeal Chocolate Fudge Bars

healthy cookbook

More About The Cookbook

Published on November 30, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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?

    • 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.)

  2. 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:
      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.

  3. 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)

  4. 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!!

  5. 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! 😀

  6. 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

    • 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!

  7. 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.

  8. 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!

  9. 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!

  10. 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 (;

  11. 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!

  12. 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!

      • 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!

  13. 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!

  14. 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!

    • 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!! 🙂

  15. 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!

  16. 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!(:

  17. 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 :).

  18. 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… 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!

  19. 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.

  20. 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

  21. Anonymous says

    chocolate rasberry, salted carmel or salted mocha/choxolate carmle, chocolate peppermint, eggnog, lemon, chocolate coconut or smores 🙂

  22. 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!

  23. 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!

  24. 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:

  25. 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!!

  26. 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.

  27. 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!

  28. 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!!

  29. 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!

  30. 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! 🙂

    • 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

      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.

  31. 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.

  32. Nives says

    it’s not new combination but i would also love to see a healthier version of gingerbread cookies and speculaas biscuits please!!:)

  33. 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 😉

  34. 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)!

  35. 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.

  36. 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…

  37. 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 🙂

  38. 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
    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.
      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!
      I’d better stop now. 😉

  39. 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.

  40. 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.

  41. 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


  42. 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.

  43. 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 the other day where she tried about 50 different flavours and some of them sounded incredible. Avocado, burnt toast and butter, truffle.

  44. 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. 😀

  45. 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.

  46. 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.

  47. Katy says

    I LOVE your blog! Especially the oatmeal recipes 🙂 Recently I have been craving cinnamon buns…how about a healthy cinnamon bun recipe? 🙂

  48. 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 🙂


  49. 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! 😀

  50. 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! 🙂

  51. 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.

  52. 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!

  53. 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!

  54. 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

  55. 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!

  56. 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,

  57. 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 🙁

  58. 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.

  59. 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?

  60. 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 🙂

  61. 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!

  62. 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! 🙂

  63. 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!

  64. 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!

  65. 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.

  66. 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. 😛

  67. 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.

  68. 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.

  69. 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.

  70. 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 😀

  71. 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!

  72. 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 ♥

  73. 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?

  74. 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.

  75. Parnika Berlia says


    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?

  76. 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.

    • 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.

  77. 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…

  78. 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.

  79. 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.

  80. 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 🙂

    • 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

  81. 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.

  82. 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!

  83. Katie says

    5 stars
    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!

  84. Lulu says

    5 stars
    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.

4.98 from 34 votes (32 ratings without comment)

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