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