Cheesecake Stuffed Snickerdoodles
Soft, buttery cinnamon-sugar cookies filled with a smooth, tangy cheesecake center. Perfect for festive baking or as a decadent dessert.
Ingredients
Cheesecake Filling
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1½ tsp ground cinnamon
Instructions
Make the Cheesecake Filling
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop about 20 small teaspoons onto parchment paper and freeze for 30 minutes.
Make the Cookie Dough
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Whisk together flour, baking soda, cream of tartar, and salt in another bowl. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Cinnamon Sugar Mixture
- In a small bowl, mix the cinnamon and sugar for rolling.
Assemble the Cookies
- Scoop about 1½ tablespoons of dough, flatten it slightly, and place a frozen cheesecake ball in the center. Wrap the dough around the filling, sealing the edges completely.
- Roll the stuffed dough ball in cinnamon sugar.
- Arrange cookies on a parchment-lined baking sheet about 2 inches apart. Chill for 10 minutes while preheating the oven to 350°F (175°C).
Bake
- Bake for 11–13 minutes, or until the edges are lightly golden and the centers look just set.
- Cool for 10 minutes on the pan before transferring to a wire rack — the centers will remain soft and creamy.
Notes
Freeze the filling for a firm texture while baking. Don't overbake to maintain softness in the middle. Optionally, sprinkle a pinch of sea salt for a sweet-salty balance. Can prepare dough and filling separately and freeze for later baking.