“In the 80s there used to be a bakery in Price Country that’d make these jumbo cookies”

These delightful Wisconsin Cream Cookies feature a soft, spiced cookie base with a creamy, sweet cream cheese filling baked right in.

Ingredients:

For the Cream Cheese Filling

Directions for the Cream Cheese Filling

1. In a medium bowl, beat the room temperature cream cheese for 2 minutes until smooth and fluffy. Make sure to scrape the sides and bottom of the bowl frequently to ensure even mixing.
2. Gradually add the granulated sugar to the cream cheese and continue beating until well combined.
3. Add the room temperature egg yolk and beat until fully incorporated and the mixture is smooth.
4. Transfer the cream cheese filling into a pastry bag fitted with a round tip or a large gallon zip-top bag (you can snip off a corner to create a piping bag). Refrigerate the filling until ready to use.

For the Cookie Dough

Directions for the Cookies

1. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, cornstarch, ground cinnamon, and fine salt. Set the dry ingredients aside.
2. In another large bowl, beat the room temperature unsalted butter until light and fluffy, about 2 to 3 minutes. Scrape the sides and bottom of the bowl periodically to ensure even beating.
3. Gradually add both the packed light brown sugar and the granulated sugar to the butter. Continue beating until the mixture is completely combined, light, and fluffy, about an additional 2 minutes.
4. Beat in the room temperature whole egg and egg yolk, followed by the vanilla extract. Scrape the sides and bottom of the bowl again to ensure all ingredients are well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and there are no visible streaks of flour. Give the batter a few final mixes by hand with a rubber spatula to ensure everything is evenly incorporated.
6. Divide the cookie dough into 14 equal-sized balls (about 2 tablespoons each).
7. Using the back of a spoon or your thumb, gently press an indentation into the center of each cookie dough ball, creating a shallow well for the filling.
8. Pipe the chilled cream cheese filling into the center of each indented cookie dough portion.
9. Transfer the filled cookies onto a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and refrigerate for a minimum of 1 to 2 hours, or preferably overnight, to help the cookies hold their shape during baking.
10. Once the cookies are chilled, preheat your oven to 375°F (190°C) and line two large baking sheets with fresh parchment paper.
11. Arrange the chilled cookies on the prepared baking sheets, allowing for about 3 to 4 inches of space around each cookie to allow for spreading.
12. Bake for 13 to 15 minutes, or until the edges of the cookies are slightly golden brown. The centers will still look relatively soft.
13. Let the cookies cool on the baking sheets for about 10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your Wisconsin Cream Cookies!