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
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
- 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
