Cheesecake Stuffed Snickerdoodles
Cheesecake Stuffed Snickerdoodles are soft cinnamon-sugar cookies with a creamy cheesecake center. Perfect for fall baking and holiday gatherings.
Ingredients
For the cheesecake filling:
- - 8 oz cream cheese softened
- - 1/4 cup granulated sugar
- - 1 tsp vanilla extract
For the cookie dough:
- - 1/2 cup unsalted butter softened
- - 3/4 cup granulated sugar
- - 1/4 cup brown sugar
- - 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
- - Pinch of salt
For the coating:
- - 1/4 cup granulated sugar
- - 1 tbsp ground cinnamon
Instructions
- 1. Make filling: Beat cream cheese, sugar, and vanilla until smooth. Scoop teaspoon portions, freeze 30 minutes.
- 2. Make dough: Cream butter and sugars until fluffy. Add egg and vanilla. Mix in dry ingredients. Chill 20 minutes.
- 3. Assemble cookies: Flatten dough, add cheesecake dollop, seal, roll into ball.
- 4. Coat with cinnamon sugar. Place on lined baking sheet.
- 5. Bake at 350°F (175°C) for 10–12 minutes until edges set. Cool slightly before serving.
Notes
Freeze filling to avoid leaks. Add apple cider mix to dough for a cozy fall twist.