Name: Snickerdoodle Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 16 ounces cream cheese, softened to room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 2 1/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon

Ingredients

16 ounces cream cheese, softened to room temperature

1 cup granulated sugar (for cheesecake filling)

1 teaspoon vanilla extract

2 large eggs (for cheesecake filling)

1/4 cup all-purpose flour (for cheesecake filling)

1/4 teaspoon salt (for cheesecake filling)

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar (for cookie dough)

1/2 cup packed light brown sugar

2 large eggs (for cookie dough)

2 1/4 cups all-purpose flour (for cookie dough)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt (for cookie dough)

2 teaspoons ground cinnamon (for cookie dough)

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy, about 3-5 minutes using an electric mixer.

Step 3: Add vanilla extract and beat to combine.

Step 4: Add the 2 eggs one at a time, beating well after each addition. Be careful not to overmix.

Step 5: In a separate bowl, whisk the 1/4 cup flour and 1/4 teaspoon salt together, then gradually add to the cream cheese mixture. Mix on low speed until just combined. Set aside the cheesecake filling.

Step 6: In another large bowl, cream the softened butter with 1 1/2 cups granulated sugar and 1/2 cup brown sugar until light and fluffy, about 5-7 minutes.

Step 7: Beat in the 2 eggs one at a time, scraping down the sides of the bowl as needed.

Step 8: In a separate bowl, whisk together 2 1/4 cups flour, cream of tartar, baking soda, 1/2 teaspoon salt, and 2 teaspoons cinnamon.

Step 9: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be soft; if it feels too sticky, chill it for 30 minutes.

Step 10: Line baking sheets with parchment paper.

Step 11: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon for rolling the cookies.

Step 12: Roll the snickerdoodle dough into 1-inch balls using a cookie scoop for even size.

Step 13: Make a small indentation in the center of each dough ball with your thumb.

Step 14: Fill each indentation with about 1 teaspoon of the cheesecake filling.

Step 15: Roll each filled cookie ball in the cinnamon-sugar mixture to coat.

Step 16: Place the cookies on prepared baking sheets, leaving about 2 inches between each.

Step 17: Bake for 10-12 minutes, or until the edges are lightly golden brown.

Step 18: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

If the dough is very soft, chilling it helps with shaping and prevents spreading during baking.

For an extra burst of flavor, add a little orange zest to the cheesecake filling.

Use a cookie scoop for uniform cookies and consistent baking.

Try swapping ground cinnamon with pumpkin pie spice for a seasonal twist.

FAQs

Can I make the dough and filling ahead of time?

Yes, both the snickerdoodle dough and cheesecake filling can be prepared a day ahead and kept refrigerated. Allow the dough to come to a cool but workable temperature before shaping.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute with 1 teaspoon of lemon juice or white vinegar combined with the baking soda to help achieve the traditional snickerdoodle texture.