If you’re searching for a festive treat that combines the warmth of holiday spices with a luscious creamy surprise, this Christmas Cheesecake Snickerdoodles Recipe is an absolute game-changer. These soft, cinnamon-coated cookies cradle a smooth cheesecake filling that melts in your mouth, making them a standout addition to any holiday baking lineup. Whether you’re bringing joy to a family gathering or indulging in a cozy winter snack, this recipe promises to fill your kitchen with irresistible aromas and your heart with delicious delight.
Ingredients You’ll Need
These ingredients are simple and familiar but come together in magical ways to create the perfect balance of flavors and textures. Each component plays an important role, from the rich cream cheese filling to the cinnamon-spiced cookie dough that keeps everything light and tender.
- 1/2 cup unsalted butter, softened: Adds buttery richness and helps create a tender texture in the cookie dough.
- 3/4 cup granulated sugar: Sweetens the dough and helps with browning for a beautiful golden edge.
- 1 large egg: Provides structure and moisture to bind the ingredients together perfectly.
- 1 tsp vanilla extract: Enhances sweetness and brings warmth to both the dough and filling.
- 1 1/2 cups all-purpose flour: The base of the cookie that creates a soft but sturdy structure.
- 1/2 tsp baking soda: Helps the cookies rise slightly and keeps them light and airy.
- 1/4 tsp cream of tartar: Adds a subtle tang and is essential for that classic snickerdoodle chew.
- 1/4 tsp salt: Balances sweetness and enhances all other flavors.
- 4 oz cream cheese, softened: The star of the cheesecake filling, offering creamy richness.
- 2 tbsp powdered sugar: Sweetens the cheesecake filling without adding graininess.
- 1/4 tsp vanilla extract (for filling): Lifts the flavor of the cheesecake with a delicate vanilla note.
- 1/4 cup granulated sugar (for coating): Works with cinnamon to give the cookies their signature snickerdoodle crust.
- 1 tsp ground cinnamon: Adds warm, festive spice that makes these cookies unmistakably holiday-worthy.
How to Make Christmas Cheesecake Snickerdoodles Recipe
Step 1: Make the Cheesecake Filling
Start by blending the softened cream cheese, powdered sugar, and 1/4 teaspoon of vanilla extract together in a small bowl. Whip until smooth and creamy, creating a luscious filling that will surprise you with its silky texture. Pop this mixture in the freezer for about 20 minutes to firm up — this helps the filling hold its shape inside the cookies while baking.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar until they’re light and fluffy—this step is key for a soft, tender cookie. Beat in the egg and vanilla extract until fully incorporated. In another bowl, whisk together the flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and seasoning. Gradually add the dry ingredients to your wet mixture, stirring until you’ve got a soft but manageable dough ready for assembly.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Take about 1 tablespoon of dough and flatten it into a small disc. Spoon a tiny ball of the chilled cheesecake filling into the center, then carefully wrap the dough around it—seal the edges and roll it into a smooth ball. This step is where those magical hidden cheesecake centers are born!
Step 4: Coat the Cookies
Mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Roll each filled dough ball thoroughly in this cinnamon sugar mixture until well coated. This gives the cookies their signature sweet-spicy crust that melts into crisp, chewy perfection when baked. Place the coated balls on your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading.
Step 5: Bake to Perfection
Bake the Christmas Cheesecake Snickerdoodles Recipe cookies for 10 to 12 minutes. You’re aiming for edges that look set with a center that remains soft and tender—this is the perfect balance for that melt-in-your-mouth experience. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This resting period firms up the cookies just enough without losing their chewy charm.
How to Serve Christmas Cheesecake Snickerdoodles Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of white chocolate adds an elegant touch to these festive cookies. A sprinkle of crushed peppermint candy on top can also turn these snickerdoodles into a playful holiday treat that catches eyes and taste buds alike.
Side Dishes
Serve these cookies alongside a warm mug of spiced hot chocolate, creamy eggnog, or even your favorite coffee blend. The rich cheesecake center pairs beautifully with warm beverages, turning your snack time into a cozy holiday ritual.
Creative Ways to Present
Arrange your Christmas Cheesecake Snickerdoodles Recipe on a holiday-themed platter with fresh cranberries and sprigs of rosemary for a rustic yet festive vibe. You can also package them in decorative tins or cellophane bags tied with a bright ribbon for delightful homemade gifts that friends and family will cherish.
Make Ahead and Storage
Storing Leftovers
Store your leftover Christmas Cheesecake Snickerdoodles in an airtight container at room temperature for up to three days. This keeps them soft and fresh, preserving that divine cheesecake center and cinnamon sugar coating.
Freezing
These cookies freeze beautifully, either baked or unbaked. For baked cookies, place them in a freezer-safe container with parchment paper between layers for up to two months. To freeze unbaked filled cookie dough, arrange the wrapped dough balls on a tray, freeze until solid, then transfer to a container to bake fresh whenever cravings strike.
Reheating
Warm frozen or refrigerated cookies gently in a 300°F oven for about 5 minutes. This helps revive that soft texture and creamy center just like fresh from the oven, making every bite taste freshly baked.
FAQs
Can I use low-fat cream cheese for the filling?
You can, but full-fat cream cheese is recommended for the creamiest texture and richest flavor. Low-fat options may result in a less smooth filling and could affect baking performance.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This helps activate the baking soda and ensures the snickerdoodles get their characteristic tang and texture.
How do I prevent the cheesecake filling from leaking out?
Chilling the cheesecake filling before assembling and making sure to seal the dough completely around the filling ball helps prevent leaking. Also, avoid overfilling—small dollops work best.
Can I add other spices to the cinnamon sugar coating?
Absolutely! Feel free to experiment by adding a pinch of nutmeg, ginger, or even cloves to the coating mix for unique holiday twists on the classic flavor.
Are these cookies suitable for making ahead for a party?
Yes! You can prepare the dough and filling up to a day in advance, refrigerate them separately, and assemble right before baking. This can save time and keep the filling fresh for your Christmas celebrations.
Final Thoughts
There’s something incredibly special about the Christmas Cheesecake Snickerdoodles Recipe that makes it a standout on holiday dessert tables. With its dreamy cheesecake center nestled inside a soft, warmly spiced cookie, it’s a treat that’s sure to impress and delight everyone lucky enough to try it. Give this recipe a whirl during the holiday season, and watch how it quickly becomes one of your favorite festive traditions.
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Christmas Cheesecake Snickerdoodles Recipe
- Total Time: 52 minutes
- Yield: 20 servings 1x
Description
Delight in these festive Christmas Cheesecake Snickerdoodles, featuring a soft cinnamon sugar-coated cookie exterior with a creamy cheesecake filling at the center. Perfect for holiday gatherings, these cookies offer a unique twist on traditional snickerdoodles with a luscious creamy surprise inside.
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
- Make the Cheesecake Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill in the freezer for about 20 minutes to firm up the filling for easier handling.
- 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 add the dry ingredients to the wet ingredients and mix until a smooth dough forms.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of cookie dough, flatten it slightly in your palm, place a small chilled ball of cheesecake filling in the center, then wrap the dough around the filling and roll it into a smooth ball, sealing the filling inside.
- Coat the Cookies: Mix granulated sugar and ground cinnamon in a small bowl. Roll each filled cookie dough ball in the cinnamon sugar mixture until fully coated. Place cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft, ensuring a chewy interior with a creamy cheesecake center. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the cheesecake filling helps maintain the shape when wrapping the dough around it.
- Do not overbake; cookies should have soft centers for the perfect texture contrast.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For extra flavor, you can sprinkle additional cinnamon sugar on top after baking while cookies are still warm.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
