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Creamy Cheesecake Stuffed Snickerdoodles

cheesecake stuffed snickerdoodles - featured image
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Soft, cinnamon-coated snickerdoodles with a luscious, creamy cheesecake filling hidden inside—perfect for holiday gatherings or a sweet pick-me-up.

Ingredients

Scale
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon

Instructions

  1. Start by making the cheesecake filling. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Cover and refrigerate for at least 30 minutes to firm up.
  2. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream together the butter and sugar until light and fluffy—about 2 minutes. Add the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies soft and tender.
  6. In a small bowl, mix together the granulated sugar and cinnamon to create the coating.
  7. Roll the cookie dough into 1-inch balls. Flatten each ball slightly, place a small dollop of the chilled cheesecake filling in the center, and carefully wrap the dough around it to seal. Roll the filled dough balls in the cinnamon-sugar mixture until evenly coated.
  8. Place the cookies onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffy. Don’t overbake—they should stay soft!
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or, enjoy one while it’s still warm and gooey!

Notes

Chill the cheesecake filling for easier handling. Avoid overmixing the dough to keep cookies soft. Use room temperature ingredients for better texture.

Nutrition

Keywords: cheesecake stuffed cookies, snickerdoodles, cinnamon cookies, holiday dessert, easy baking recipe

Find it online: https://blixfood.com/creamy-cheesecake-stuffed-snickerdoodles-recipe-youll-love/