Snickerdoodle Cheesecake Cookies
Indulge in the ultimate fusion of flavors with these Snickerdoodle Cheesecake Cookies—a soft and chewy cinnamon-sugar cookie shell with a luscious, tangy cheesecake filling hidden inside. Perfectly spiced with the warm sweetness of cinnamon and a hint of vanilla, these cookies are a delightful twist on traditional snickerdoodles. The cream cheese core adds a rich, creamy surprise, making every bite irresistibly indulgent. With their golden, lightly crisp edges and gooey centers, these cookies are perfect for holiday cookie platters, bake sales, or satisfying your sweet tooth any time of year. Easy to make in under an hour, these crowd-pleasers are an unforgettable treat that combines comfort and sophistication in every bite!
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Recipe Information
Ingredients
- 0.5 cup (softened) unsalted butter
- 1 cup granulated sugar
- 0.5 cup (packed) light brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 8 ounces (softened) cream cheese
- 0.5 cup powdered sugar
- 2 teaspoons cinnamon
- 3 tablespoons granulated sugar (for coating)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, then add the vanilla extract and mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Set aside.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. This will be the cheesecake filling.
In a small bowl, mix the cinnamon and 3 tablespoons of granulated sugar to make the cinnamon-sugar coating.
Using a small cookie scoop or spoon, scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.
Place about 1 teaspoon of cheesecake filling in the center and carefully fold the cookie dough around it, rolling it into a ball to fully enclose the filling.
Roll the cookie dough ball in the cinnamon-sugar coating and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart on the baking sheets.
Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden but the centers remain soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Serve and enjoy these delightful Snickerdoodle Cheesecake Cookies!
Nutrition Facts
Calories |
4111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 672.7 g | 245% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 406.6 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
