Snickerdoodle Cheesecake Cookies
These Snickerdoodle Cheesecake Cookies combine everything you love about soft cinnamon sugar cookies with a creamy cheesecake center. They're perfect for holidays, gifting, or anytime you want an extra special treat. Each bite is sweet, cozy, and filled with a delicious surprise.
Ingredients
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
Make the Cheesecake Filling:
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop 1 tsp-sized balls onto a tray and freeze for 30–45 minutes.
Make the Cookie Dough:
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- In another bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Gradually mix dry ingredients into the wet until combined. Chill dough for 30 minutes.
Assemble Cookies:
- Scoop 1–1.5 tbsp of dough, flatten in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it.
- Roll each ball in cinnamon sugar and place on a lined baking sheet.
Bake:
- Bake at 350°F (175°C) for 12–14 minutes until edges are golden and centers are soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Freeze the filling well before wrapping to avoid leaking during baking.
- Chill dough for easier handling and more defined shape.
- Add a pinch of nutmeg or white chocolate chips for a twist.
- Store in the fridge due to the cream cheese filling.
Nutrition
Calories: 185kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 90mgFiber: 0.5gSugar: 14g
Tried this recipe?Let us know how it was!
