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
Scale
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.
