Description
Snickerdoodle Cheesecake Cookies combine the soft, cinnamon-scented classic snickerdoodle cookie with a creamy cheesecake center, creating a delightful and indulgent treat perfect for dessert lovers.
Ingredients
Scale
Cheesecake Filling
- 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
Snickerdoodle Cookie Dough
- 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
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and 1 cup granulated sugar together with an electric mixer for 3-5 minutes until smooth and creamy.
- Add Vanilla: Beat in 1 teaspoon vanilla extract until fully incorporated.
- Incorporate Eggs: Add 2 large eggs one at a time, beating well after each addition without overmixing to keep the filling light.
- Mix in Dry Ingredients: In a separate bowl, whisk together 1/4 cup flour and 1/4 teaspoon salt, then gradually add this to the cream cheese mixture on low speed until just combined. Set the cheesecake filling aside.
- Prepare Snickerdoodle Dough: In another large bowl, cream together 1 cup softened butter, 1 1/2 cups granulated sugar, and 1/2 cup light brown sugar for 5-7 minutes until light and fluffy.
- Add Eggs to Dough: Beat in 2 eggs one at a time, mixing well and scraping the bowl sides as needed.
- Combine Dry Ingredients for Dough: In a separate bowl, whisk 2 1/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
- Mix Dry and Wet Dough Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to avoid tough cookies.
- Chill Dough if Needed: The dough will be soft; if it feels too sticky for rolling, chill it in the refrigerator for 30 minutes.
- Prepare Baking Sheets: Line baking sheets with parchment paper to prevent sticking.
- Make Cinnamon Sugar Coating: Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl for rolling the cookies.
- Form Cookies: Roll the snickerdoodle dough into 1-inch balls using a cookie scoop for even sizing.
- Create Indentations: Make a small thumb indentation in the center of each dough ball to hold the filling.
- Fill Cookies: Spoon about 1 teaspoon of cheesecake filling into each indentation carefully.
- Roll in Cinnamon Sugar: Gently roll each filled cookie ball in the cinnamon sugar mixture to coat.
- Arrange on Baking Sheet: Place the cookies on the prepared sheets about 2 inches apart to allow spreading.
- Bake: Bake at 350°F (175°C) for 10-12 minutes until the edges are lightly golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure cream cheese and butter are fully softened for smooth mixing and consistent texture.
- Do not overmix the cheesecake filling or dough to prevent dense textures.
- If dough is too sticky to handle, chilling it will make rolling easier and help maintain cookie shape.
- Leave enough space between cookies on the baking sheet to prevent them from merging during baking.
- Allow cookies to cool completely for best texture and to help the cheesecake filling set properly.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: snickerdoodle cheesecake cookies, snickerdoodle cookies, cheesecake filled cookies, cinnamon sugar cookies, dessert cookies
