Why You’ll Love This Recipe
- Unique Twist: Combines two beloved desserts—cheesecake and snickerdoodles—into one irresistible cookie.
- Soft and Chewy: Perfectly soft cookies with a slightly crisp exterior.
- Crowd-Pleaser: Ideal for parties, holiday gatherings, or a sweet indulgence at home.
- Customizable: Easily adjustable to include your favorite flavors or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Place in the fridge to firm up.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add this to the wet ingredients, mixing until a soft dough forms.
- Scoop about 1 tablespoon of dough, flatten it, and place 1 teaspoon of the cheesecake filling in the center. Cover with another piece of dough, seal the edges, and roll into a ball.
- In a small bowl, combine granulated sugar and cinnamon. Roll each cookie dough ball in the mixture.
- Arrange the cookies on the prepared baking sheet and bake for 10-12 minutes, or until edges are set and tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 18 cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
Variations
- Add Chocolate Chips: Sprinkle mini chocolate chips into the cheesecake filling for added texture and flavor.
- Use Different Spices: Swap out cinnamon with pumpkin spice or nutmeg for a seasonal twist.
- Gluten-Free Version: Use gluten-free all-purpose flour for a gluten-free adaptation.
- Dairy-Free Option: Replace cream cheese and butter with dairy-free alternatives like vegan cream cheese and plant-based butter.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze unbaked cookie dough balls (without the cinnamon-sugar coating) for up to 2 months. Thaw, coat with cinnamon sugar, and bake as directed.
- Reheating: For a warm treat, microwave cookies for 10-15 seconds.
FAQs
What makes snickerdoodles different from sugar cookies?
Snickerdoodles contain cream of tartar, giving them a tangy flavor and a chewy texture.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and cheesecake filling in advance. Store them separately in the fridge, then assemble and bake when ready.
How do I prevent the cookies from spreading too much?
Chilling the dough for 15-20 minutes before baking helps the cookies maintain their shape.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to avoid over-salting.
What if I don’t have cream of tartar?
Substitute it with an equal amount of lemon juice or white vinegar.
Can I use low-fat cream cheese for the filling?
Yes, but the filling may be less creamy. Full-fat cream cheese provides the best texture.
How do I know when the cookies are done?
The edges should be set, and the tops slightly cracked. They will continue to firm up as they cool.
Can I freeze the baked cookies?
Yes, store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Can I double the recipe?
Absolutely! This recipe doubles easily for larger batches.
Why do my cookies look underbaked?
Snickerdoodles often look slightly underdone when you take them out of the oven, but they firm up as they cool.
Conclusion
Cheesecake Stuffed Snickerdoodle Cookies are the perfect marriage of soft, cinnamon-infused cookies and creamy cheesecake filling. They’re an indulgent treat that will impress at any gathering or satisfy your sweet tooth at home. Whether you’re a fan of classic snickerdoodles or looking for a fun dessert to share, these cookies are sure to become a favorite.
Cheesecake Stuffed Snickerdoodle Cookies
- Total Time: 30-35 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Cheesecake Stuffed Snickerdoodle Cookies are a decadent dessert that combines soft, chewy snickerdoodles with a creamy cheesecake center. Perfect for holidays, gatherings, or everyday indulgence, these cookies deliver a delightful surprise in every bite.
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make Cheesecake Filling: In a bowl, combine cream cheese, powdered sugar, and vanilla until smooth. Refrigerate to firm up.
- Prepare Cookie Dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, cream of tartar, and salt. Gradually mix into the wet ingredients to form a dough.
- Assemble Cookies: Scoop 1 tablespoon of dough, flatten it, and place 1 teaspoon of cheesecake filling in the center. Cover with another piece of dough, seal edges, and roll into a ball.
- Cinnamon-Sugar Coating: Mix granulated sugar and cinnamon in a small bowl. Roll each cookie ball in the mixture to coat.
- Bake: Place cookies on the prepared baking sheet and bake for 10-12 minutes or until edges are set and tops are slightly cracked.
- Cool: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
- Chill Time: If your dough is too soft, chill it for 15-20 minutes before assembling.
- Freezing Tip: Freeze unbaked dough balls (before coating) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
