Wisconsin Cream Cookies

Butter, cream cheese, cake flour, brown sugar, cinnamon, and vanilla—these cookies are soft, chewy, and filled with creamy goodness.

this Recipe

So, this all started during a blizzard. One of those Wisconsin-level snow dumps that makes you question why you don’t live somewhere warm, like Arizona. I was stuck inside with about four sticks of butter, a half-eaten block of cream cheese, and the urge to bake something that felt like a hug. You know what I mean?

I remembered these cookies I had at a family reunion up in Sheboygan when I was a kid. My Aunt Barb made them—and like everything she made, there was zero written recipe. She was one of those cooks who measured flour by feel and never used a timer. “When it smells right, it’s done,” she’d say.

Anyway, these cookies were soft and chewy on the outside, with this rich, creamy middle that was just… unexpected. They were never too sweet, never too fussy. Just cozy. Like Aunt Barb’s couch and mismatched coffee mugs.

I tried to recreate them that night. It took a couple of tries (okay, five), but when I finally nailed it—I swear the smell alone took me back. And that’s the thing about baking, right? It’s not just food. It’s time travel with a spatula.

Why You’ll Love This Wisconsin Cream Cookies Recipe?

Honestly? They’re sneaky. You think you’re biting into a regular cinnamon cookie and then bam—you hit that creamy, tangy center. It’s a total plot twist in cookie form.

Plus, the texture is ridiculous. A mix of cake flour and all-purpose gives you that soft bite, while the cornstarch keeps things from getting dense. And don’t even get me started on the cream cheese filling—smooth, lightly sweet, and slightly nostalgic. Like cream cheese frosting’s chill cousin.

They’re not overly complicated either. No fancy equipment. No exotic ingredients. Just solid, Midwest baking vibes with a little flair. You could whip them up on a Tuesday afternoon or stack them on a holiday dessert tray and either way—people will ask for the recipe. (That’s how you know it’s a keeper.)

Ingredient Notes:

Okay, let’s break it down. Here’s why each ingredient deserves its spot at the table:

• Cream cheese (full-fat please): It’s the whole point. That creamy middle? Yeah. Don’t mess around with low-fat. It’s just not the same.

• Granulated sugar: Goes in both the filling and the dough for that balanced sweetness.

• Egg yolks: One for the filling, one for the dough—these little guys add richness and help with that velvety texture.

• Cake flour + All-purpose flour: The dream team. Cake flour gives you tender, bakery-style cookies, and AP flour gives ‘em a little structure so they don’t fall apart in your hand (unless that’s your goal, in which case… no judgment).

• Baking powder + cornstarch: Baking powder helps them rise, cornstarch keeps them soft. It’s like adding a soft pillow inside your cookie.

• Cinnamon: Just a whisper, not a full-on spice party. Adds that warm bakery feel.

• Butter (unsalted, room temp): Let it soften on the counter—not in the microwave, unless you want cookie pancakes. Been there.

• Brown sugar + white sugar: Brown for that caramel-y depth, white for crisp edges.

• Vanilla extract: Don’t skip this. Ever. If you’ve got the good stuff? Even better.

How To Make Wisconsin Cream Cookies?

1. First, the cream cheese filling.
   Grab a medium bowl and beat the cream cheese for a solid 2 minutes. You want it fluffy like whipped frosting. Scrape the bowl—don’t skip this, or you’ll end up with weird lumps. Add in the sugar and egg yolk and mix until it’s silky. Now spoon it into a piping or zip-top bag and pop it in the fridge to chill out while you work on the dough.
2. Next up: dry ingredients.
   In a big bowl, whisk together both flours, baking powder, cornstarch, cinnamon, and salt. Basically, everyone dry goes in here. Give it a good mix so no clumps sneak in later.
3. Now, cream the butter.
   Beat the room-temp butter until it’s light and fluffy—think “I could eat this with a spoon” fluffy. Add in the sugars and beat again until it almost looks like frosting. (This is also when you’ll want to sneak a taste. I mean, you shouldn’t, but… c’mon.)
4. Add eggs and vanilla.
   In goes the whole egg, then the extra yolk, then the vanilla. Scrape down the sides again. You want it smooth and creamy before you bring in the dry ingredients.
5. Time to combine.
   Add the dry mix a little at a time. Once it’s just mixed (no dry streaks), use a spatula to give it one last fold. It should feel like soft playdough—not too sticky.
6. Form your cookie dough balls.
   Scoop out 14 balls. I go a little big here—more room for filling. Use your thumb or the back of a spoon to make a shallow well in each.
7. Fill ‘em up.
   Pipe the chilled cream cheese into the center of each cookie. Don’t overdo it or things get messy fast (trust me).
8. Chill time.
   Refrigerate them on a tray for 1–2 hours, or even overnight if you’ve got the patience. It helps everything firm up and bake evenly.
9. Bake time!
   Preheat your oven to 375°F. Line a couple of baking sheets with parchment and space the cookies out—at least 3–4 inches apart. Bake for 13–15 minutes until the edges are just golden.
10. Cool and enjoy.
    Let them sit for 10 minutes on the tray, then move to a rack. Or eat one warm. No judgment. Actually, I recommend it.

Storage Options:

Once they’re cool, tuck them into an airtight container. They’ll stay soft at room temp for about 3 days—but the cream cheese filling means the fridge is a safer bet if you’re stretching it out. Bonus? They taste amazing cold. Like cheesecake-meets-cookie vibes.

You can freeze them too—either baked or unbaked. I like freezing them after they’ve been piped and shaped, so I can bake a couple whenever the mood strikes. Midnight cookies? You get it.

Variations and Substitutions:

• Add lemon zest to the filling. Makes it taste like lemon cheesecake.

• Sprinkle chopped nuts on top before baking—pecans or walnuts both work.

• Use jam instead of cream cheese. Raspberry? Yes please.

• Toss in some mini chocolate chips to the dough if you’re feeling wild.

• Make them gluten-free by swapping in a 1:1 GF flour blend. Texture’s slightly different, but still dreamy.

What to Serve with Wisconsin Cream Cookies?

• Coffee (hot or iced): They love each other.

• Chai or Earl Grey: Fancy tea party? Done.

• Vanilla ice cream: Make cookie sandwiches. You know you want to.

• A cozy blanket and Netflix: Technically not a “pairing,” but it works.

• Holiday trays: These stand out in a crowd. Promise.

Frequently Asked Questions:

Can I freeze the dough?
Yep. Freeze the filled dough balls on a tray, then transfer to a zip bag. Bake straight from frozen—just add a minute or two.

What if my filling leaks out?
Happens to the best of us. Make sure the dough is chilled and the wells aren’t too shallow. But hey, even messy cookies taste amazing.

Can I skip the chill time?
Technically? Maybe. Should you? No. Trust me on this one—the chill is what keeps them from turning into puddles.

That’s it! These Wisconsin Cream Cookies are cozy, creamy, and a little unexpected. Kinda like your favorite sweater… if your sweater tasted like cinnamon and dreams.

Give them a try and tell me how it goes. Did you add your own twist? Keep it classic? Either way, I’d love to hear about it. Because cookies are better when shared—even if it’s just the story.

Keep the Flavor Coming – Try These:

Delicious Brown Sugar-Glazed Italian Pork Chops

Chicken Mozzarella Pasta

Chocolate Chip Cookie Bars

Wisconsin Cream Cookies

Prep Time 25 minutes mins

Cook Time 15 minutes mins

inactive 1 hour hr

These Wisconsin Cream Cookies feature a tender cinnamon-scented dough and a rich cream cheese center. Soft, chewy, and sweet with a bakery-style finish—perfect for any occasion.

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14 Servings

Ingredients

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For the Cream Cheese Filling

• 6 oz cream cheese softened to room temperature
• ½ cup granulated sugar
• 1 large egg yolk room temperature

For the Cookie Dough

• 1¼ cups all-purpose flour
• 1¼ cups cake flour
• 1½ teaspoons baking powder
• 1 teaspoon cornstarch
• 1 teaspoon ground cinnamon
• ¾ teaspoon fine salt
• 1 cup unsalted butter softened
• ¾ cup packed light brown sugar
• ⅓ cup granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 teaspoons vanilla extract

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Instructions

 

To Prepare the Cream Cheese Filling

1. In a medium mixing bowl, beat the softened cream cheese for approximately 2 minutes, or until it becomes smooth and fluffy. Scrape down the sides of the bowl as needed to ensure even consistency.
2. Gradually incorporate the granulated sugar, followed by the egg yolk. Mix until fully combined and smooth.
3. Transfer the mixture into a piping bag or a large resealable plastic bag. Store in the refrigerator until ready to use.

To Prepare the Cookie Dough

1. In a separate large bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, ground cinnamon, and salt. Set aside.
2. Using a stand mixer or handheld electric mixer, beat the softened butter for 2–3 minutes or until light and fluffy.
3. Add the brown sugar and granulated sugar gradually, beating for an additional 2 minutes until the mixture becomes pale and creamy.
4. Incorporate the egg, egg yolk, and vanilla extract. Beat until the mixture is smooth and homogenous, pausing to scrape down the bowl as needed.
5. Slowly add the dry ingredients to the wet mixture in increments, mixing until no visible streaks of flour remain. Use a spatula to fold the dough a few final times by hand.
6. Divide the dough into 14 equal portions and form into balls. Using your thumb or the back of a spoon, create a shallow indentation in the center of each dough ball.
7. Pipe the chilled cream cheese filling into each indentation.
8. Arrange the filled dough balls on a parchment-lined baking sheet. Refrigerate for a minimum of 1–2 hours, or overnight for optimal texture.
9. Preheat the oven to 375°F (190°C). Prepare two baking sheets with parchment paper.
10. Transfer the chilled cookie dough balls to the prepared sheets, spacing them 3 to 4 inches apart.
11. Bake for 13–15 minutes or until the edges are lightly golden and the centers are set.
12. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To make these cookies gluten-free, substitute both the all-purpose and cake flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. While the texture may be slightly more delicate, the cookies will still bake beautifully with the same creamy center and aromatic cinnamon flavor. Be sure to check that your cornstarch and baking powder are certified gluten-free, as these ingredients can sometimes be processed in facilities that handle wheat.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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