Ingredients
For the Cheesecake Filling:
- 8 oz (225g) cream cheese (softened)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Snickerdoodle Dough:
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
Step 1: Prepare the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized portions onto a parchment-lined baking sheet.
- Freeze for at least 30 minutes (this makes stuffing the cookies easier).
Step 2: Make the Snickerdoodle Dough
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
- Chill the dough for 30 minutes (this makes it easier to handle).
Step 3: Assemble the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix granulated sugar and cinnamon for the coating.
- Take a tablespoon of cookie dough and flatten it in your hand.
- Place a frozen cheesecake filling in the center and wrap the dough around it, sealing the edges.
- Roll each stuffed cookie in the cinnamon sugar mixture.
- Place cookies on the baking sheet, spacing them 2 inches apart.
Step 4: Bake & Cool
- Bake for 10–12 minutes, or until the edges are set and slightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for the Best Cookies
✔ Freeze the cheesecake filling for easy stuffing.
✔ Don’t overbake—the cookies should stay soft.
✔ Chill the dough before baking for better texture.
Enjoy your Cheesecake-Stuffed Snickerdoodle Cookies! 🍪🎉