Description
These Cheesecake Snickerdoodles combine soft, cinnamon-sugar coated cookies with a luscious cream cheese filling for an irresistible treat. Perfectly chewy with a creamy surprise inside, they are great for cookie lovers looking to elevate a classic snickerdoodle.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Chill this mixture in the freezer for about 20 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients; mix until just combined to form the dough.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take approximately 1 tablespoon of cookie dough and flatten it slightly. Place a small ball of the chilled cheesecake filling in the center, then wrap the cookie dough around the filling and roll into a smooth ball, sealing the filling inside.
- Coat the Cookies: Mix together the granulated sugar and ground cinnamon in a shallow bowl. Roll each filled cookie ball in the cinnamon sugar mixture until fully coated. Arrange the coated cookies on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly puffy. Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the cheesecake filling helps it hold its shape inside the cookie while baking.
- Do not overbake to keep the centers soft and gooey.
- Ensure cookies are spaced properly on the baking sheet to prevent merging.
- Use room temperature ingredients for best mixing results.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
