If you’re on the hunt for a festive treat that perfectly blends the cozy spice of snickerdoodles with the creamy luxury of cheesecake, the Christmas Cheesecake Snickerdoodles Recipe is absolutely going to become your new holiday favorite. These cookies are a delightful marriage of soft, cinnamon-sugary dough wrapped around a luscious cheesecake center, delivering a bite that’s tender, sweet, and utterly irresistible. Whether you’re baking for a holiday party or just want a special seasonal indulgence, this recipe hits all the right notes for warmth, flavor, and that joyful Christmas spirit.
Ingredients You’ll Need
This Christmas Cheesecake Snickerdoodles Recipe calls for simple, everyday ingredients that come together to create a cookie that’s rich in flavor and texture. Each component serves a purpose, from the creamy smoothness of cream cheese to the fragrant cinnamon sugar coating that gives these cookies their signature sparkle.
- 1/2 cup unsalted butter, softened: Provides a tender crumb and buttery richness for the cookie dough.
- 3/4 cup granulated sugar: Sweetens and helps create a light, fluffy dough.
- 1 large egg: Binds ingredients together and adds moisture for soft cookies.
- 1 tsp vanilla extract: Adds warm, inviting flavor that complements both dough and filling.
- 1 1/2 cups all-purpose flour: Forms the sturdy base that holds everything together.
- 1/2 tsp baking soda: Helps the cookies rise slightly and spread just right.
- 1/4 tsp cream of tartar: Adds the classic snickerdoodle tang and tenderness.
- 1/4 tsp salt: Balances sweetness and enhances overall flavor.
- 4 oz cream cheese, softened: The luscious heart of these cookies that brings a creamy surprise inside.
- 2 tbsp powdered sugar: Sweetens the cheesecake filling with a smooth texture.
- 1/4 tsp vanilla extract: Infuses the cheesecake with extra depth and warmth.
- 1/4 cup granulated sugar (for coating): Combines with cinnamon for that classic snickerdoodle coating.
- 1 tsp ground cinnamon: Essential for that holiday-spiced aroma and flavor in the sugar coating.
How to Make Christmas Cheesecake Snickerdoodles Recipe
Step 1: Prepare the Cream Cheese Filling
Start by mixing the softened cream cheese with powdered sugar and a splash of vanilla extract until silky and smooth—this creamy filling is the star that makes these cookies stand out. Pop it into the freezer for about 20 minutes; chilling makes it easier to portion and wrap inside the dough later.
Step 2: Make the Cookie Dough
In a large bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy—this ensures your cookies will be soft and tender. Then, beat in the egg and vanilla extract for rich flavor and moisture. In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and salt before gradually mixing these dry ingredients into the wet mixture. This careful step prevents overworking the dough and keeps it soft.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Take about a tablespoon of cookie dough and flatten it slightly, then place a small ball of the chilled cheesecake filling in the center. Carefully wrap the dough around that cheesecake ball, sealing it inside completely, and roll it into a smooth ball—this step creates the delightful creamy surprise inside every cookie.
Step 4: Coat in Cinnamon Sugar
Roll each filled cookie dough ball generously in the cinnamon sugar mixture, ensuring every curve is coated with that warming, sugary spice blend. Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart so they bake evenly without sticking together.
Step 5: Bake to Perfection
Bake your Christmas Cheesecake Snickerdoodles Recipe for 10 to 12 minutes, just until the edges are set but the centers remain soft and tender. Remove from the oven and let them cool on the baking sheet for a few minutes—this helps them set before you transfer them to a wire rack to cool completely. The result is a cookie with that perfect soft exterior hugging the creamy cheesecake center.
How to Serve Christmas Cheesecake Snickerdoodles Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of extra cinnamon on top enhances the festive look and complements the flavors already in the cookies. For a holiday party, a drizzle of white chocolate can add a pretty, sweet touch that pairs beautifully with the cinnamon and cream cheese.
Side Dishes
These cookies shine on their own but are equally delightful with a glass of cold milk or a warm mug of spiced hot chocolate. If serving for a holiday brunch, consider pairing them alongside fresh berries or a creamy latte for a cozy combination.
Creative Ways to Present
Serve your Christmas Cheesecake Snickerdoodles Recipe on a festive platter lined with pine sprigs or holly leaves for instant Christmas vibe. You can also stack them tied with twine as edible gifts or place them in a jar with a holiday ribbon to share the joy with friends and family.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and fresh cheesecake goodness. Keeping them sealed well prevents the dough from drying out while locking in the sweet cinnamon aroma.
Freezing
If you want to bake ahead for the holidays, freeze the baked cookies in airtight containers or freezer bags. They can last up to 3 months in the freezer and thaw quickly at room temperature without losing flavor or texture—a great way to spread out your holiday baking schedule.
Reheating
Warm your Christmas Cheesecake Snickerdoodles slightly in the microwave for 10-15 seconds or in a low oven to bring back the fresh-baked softness and warm up the cheesecake center for that melt-in-your-mouth moment all over again.
FAQs
Can I use low-fat cream cheese for this recipe?
While low-fat cream cheese can be used, full-fat cream cheese gives the best creamy texture and flavor, making these cookies truly decadent. Low-fat versions may alter the richness and mouthfeel of the filling.
Why do we use cream of tartar in snickerdoodles?
Cream of tartar provides the subtle tang and chewiness classic to snickerdoodles. It works alongside baking soda to help the dough rise while giving those iconic snickerdoodle qualities.
Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend, but be mindful that texture may vary slightly. Choose a blend that includes xanthan gum for better structure and prevent the cookies from being crumbly.
How do I know when the cookies are done?
The edges should look set and lightly golden, while the centers remain slightly soft. Overbaking will dry out the cookies, so aim for that just-baked softness for the perfect bite.
Can I prepare the dough ahead of time?
Absolutely! You can prepare the dough and cheesecake filling separately, then store them in the refrigerator for up to 24 hours before assembling and baking. This makes holiday prep easier and more manageable.
Final Thoughts
This Christmas Cheesecake Snickerdoodles Recipe is a showstopper that combines the best of two beloved treats into one joyful bite. Warm, soft, and creamy with just the right amount of cinnamon spice, these cookies bring a cozy festive feeling to any gathering. I hope you give them a try and watch them disappear quickly from your holiday cookie tray!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Cheesecake Snickerdoodles combine the classic cinnamon-sugar snickerdoodle cookie with a creamy cheesecake filling for a festive and indulgently soft treat that’s perfect for holiday celebrations. Soft, chewy cookies enclose a sweet cheesecake center, rolled in cinnamon sugar for a delightful flavor and texture contrast.
Ingredients
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the cheesecake filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill the mixture in the freezer for about 20 minutes to firm up.
- Make the cookie dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms.
- Preheat oven and prepare baking sheet: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Assemble the cookies: Take about 1 tablespoon of cookie dough, flatten it slightly, and place a small ball of the chilled cheesecake filling in the center. Wrap the dough around the filling completely and roll it into a smooth ball, ensuring the filling is sealed inside.
- Coat the cookies: Roll each filled cookie dough ball in the cinnamon sugar mixture to evenly cover the exterior. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges are set and lightly golden while the centers remain soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened at room temperature before mixing for a smooth filling.
- Freezing the cheesecake filling briefly helps to prevent it from leaking during baking.
- Chilling the dough before baking is optional but can help manage spreading.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra holiday flair, sprinkle a little sanding sugar or colored sugar on the cookies before baking.
