Snickerdoodle Cheesecake Cookies are a delightful combination of soft, cinnamon-sugar coated cookies with a rich, creamy cheesecake filling. These cookies are perfect for those who love the warm, comforting flavors of snickerdoodles paired with the tangy smoothness of cheesecake.
You’ll love these cookies because the cookie dough is infused with cinnamon and vanilla, giving it that classic snickerdoodle flavor. The added cheesecake filling provides a luscious contrast, creating a cookie that is both tender and indulgent. The cinnamon sugar coating adds a crispy, sweet exterior, making each bite a perfect balance of texture and flavor.
Ingredients
Snickerdoodle Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + one egg yolk
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
Start by preparing the cheesecake filling. In a medium bowl, beat together the softened cream cheese, sugar, and vanilla until the mixture is smooth and creamy. Cover and refrigerate the cheesecake filling for about five hours or overnight until it firms up. Making it ahead allows the flavors to develop and thickens the filling for easier use.
Next, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking. In a different bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt until fully combined. Set this dry mixture aside.
In a separate large bowl, cream the softened butter and sugar together on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Beat in the egg and egg yolk one at a time, ensuring each is well incorporated before adding the next. Then, add the vanilla extract and mix thoroughly.
Gradually add the dry ingredients to the wet mixture, mixing until just combined—the dough will be soft. Portion the dough into balls roughly 2 tablespoons each. Flatten each ball into a disc with your fingers, then place about 2 teaspoons of the chilled cheesecake filling in the center of each.
Carefully wrap the dough around the filling, pinching to seal all sides and forming into a smooth ball. Mix the cinnamon and sugar in a small bowl, then roll each cookie ball in the cinnamon sugar until fully coated.
Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
My Best Tips for Success
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Make the cheesecake filling a day ahead to allow it to set properly, which makes it easier to fill the cookies smoothly.
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Be sure to seal the cookie dough around the filling completely to prevent leakage during baking.
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Use fresh, softened butter and room temperature eggs for a smoother dough.
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Chill the filled cookie dough before baking to firm it up for easier handling and better shape.
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Space the cookies adequately on the baking sheet to allow for spreading during baking.
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Let the cookies cool completely to help the cinnamon sugar coating set and become crispy on the outside.
Delicious Variations to Try
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Swap cinnamon sugar for a mixture of sugar and cocoa powder for a chocolate twist.
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Incorporate crushed nuts or chocolate chips into the cookie dough or filling.
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Use flavored cream cheese, such as strawberry or lemon, for more variety.
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Add a drizzle of chocolate or caramel over the cooled cookies for extra decadence.
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Roll the cookies in colored sugar or sprinkles for a festive look.
Frequently Asked Questions
How far ahead can I make these cookies?
The cookies can be made a day ahead if stored in an airtight container at room temperature or in the refrigerator. The cheesecake filling can be prepared up to 24 hours in advance as well.
Can I freeze these cookies?
Yes, the baked cookies freeze well for up to 2 months. Wrap them tightly and thaw at room temperature.
Can I use pre-made cookie dough or cookie mix?
While homemade dough yields the best flavor, you can experiment with pre-made cookie dough or mixes for convenience, sealing in the cheesecake filling securely.
Are these cookies gluten-free?
No, they contain all-purpose flour, but you can substitute with gluten-free flour blends if needed.
How do I store leftovers?
Keep leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I customize the filling flavor?
Absolutely! Use different flavor extracts like lemon, almond, or peppermint in the cream cheese filling for a personalized touch.
Snickerdoodle Cheesecake Cookies
- Total Time: 5 hours 42 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Classic cinnamon-sugar snickerdoodles filled with creamy, tangy cheesecake centers. Crisp shells, soft interiors, and luscious cream cheese filling make these perfect for holidays and gatherings.
Ingredients
Snickerdoodle Cookie Dough
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1 tsp cream of tartar
½ tsp salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg plus 1 egg yolk
1 tsp vanilla extract
Cheesecake Filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
Cinnamon Sugar Coating
½ cup granulated sugar
1½ tbsp ground cinnamon
Instructions
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Prepare cheesecake filling: Beat softened cream cheese, sugar, and vanilla until smooth. Cover and chill at least 5 hours or overnight until firm.
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Preheat oven: Heat to 350°F (177°C) and line baking sheets with parchment paper.
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Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
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Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. Add egg, egg yolk, and vanilla; beat until fully incorporated.
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Combine dough: Gradually mix dry ingredients into the wet mixture until a soft dough forms.
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Shape cookies: Portion dough into 2‑tablespoon balls. Flatten slightly, then add 2 tsp of chilled cheesecake filling to the center. Wrap dough around filling and seal completely.
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Coat & bake: Mix cinnamon and sugar in a bowl. Roll each filled ball in the coating. Place on baking sheet 2 inches apart. Bake 11–13 minutes until edges are golden.
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Cool: Rest cookies on the baking sheet a few minutes, then transfer to a rack to cool completely.
Notes
Chill cheesecake filling overnight for handling.
Seal dough completely to prevent leakage. Use room temperature butter and eggs.
Chill filled dough before baking.
Cool before coating fully sets.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 190
- Sugar: 16 g
- Sodium: 125 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 23 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: snickerdoodle cheesecake cookies, stuffed snickerdoodle cookies, cinnamon cream cheese cookies, filled cookie recipe, holiday cookies
