If you love the cozy, nostalgic flavors of holiday baking with a twist, you are going to be absolutely smitten with this Christmas Cheesecake Snickerdoodles Recipe. These cookies bring together the classic warmth of snickerdoodles with a silky, luscious cheesecake center that will absolutely wow your family and friends. Perfect for sharing at Christmas parties or enjoying with a cup of hot cocoa by the fire, this festive treat offers the best of both worlds—the cinnamon-sugar crunch outside and the creamy surprise inside. Once you dive into making and munching on these cookies, they’ll become your new holiday tradition!
Ingredients You’ll Need
Ready to gather your ingredients? The beauty of this Christmas Cheesecake Snickerdoodles Recipe lies in its simplicity. Each ingredient plays a starring role—from the tender cream cheese filling to the cinnamon sugar coating that gives these cookies their signature holiday sparkle. Here’s what you’ll need:
- 1/2 cup unsalted butter, softened: Provides a rich, tender base for the cookie dough.
- 3/4 cup granulated sugar: Sweetens the dough and helps achieve that light, fluffy texture.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 tsp vanilla extract: Adds warmth and depth of flavor to the dough.
- 1 1/2 cups all-purpose flour: The structural foundation of your cookies.
- 1/2 tsp baking soda: Works with cream of tartar to give the snickerdoodles their gentle rise.
- 1/4 tsp cream of tartar: Adds that classic tang and chewiness to the cookies.
- 1/4 tsp salt: Balances the sweetness and enhances the flavors.
- 4 oz cream cheese, softened: The star of the cheesecake filling, lending creamy smoothness.
- 2 tbsp powdered sugar: Sweetens the cheesecake filling without grit.
- 1/4 tsp vanilla extract: Boosts the flavor in the filling for richness.
- 1/4 cup granulated sugar: For rolling, adding the signature sugary crunch.
- 1 tsp ground cinnamon: Sprinkles in that unmistakable warm, fragrant holiday spice.
How to Make Christmas Cheesecake Snickerdoodles Recipe
Step 1: Make the Cheesecake Filling
Begin by making the luscious cheesecake filling that makes these snickerdoodles truly special. In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until silky smooth. Chill this mixture in the freezer for about 20 minutes so it firms up slightly—this will make it easier to scoop and wrap inside the cookie dough later.
Step 2: Prepare the Cookie Dough
Next, move on to the cookie dough, which is the cozy, cinnamon-spiced shell for the cheesecake surprise. In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy—this step is crucial for achieving soft, tender cookies. Add in the egg and vanilla extract, mixing well. In a separate bowl, whisk the all-purpose flour, baking soda, cream of tartar, and salt together. Gradually stir the dry ingredients into the wet mixture just until combined, being careful not to overmix.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Now comes the fun part: take about one tablespoon of cookie dough and flatten it slightly in your palm. Place a small ball of the chilled cheesecake filling right in the center. Gently wrap the dough around the filling, sealing it completely, and roll it into a smooth ball. This creates the signature cheesecake center inside the snickerdoodle.
Step 4: Coat the Cookies in Cinnamon Sugar
In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Roll each filled cookie dough ball generously in this cinnamon sugar mixture until fully coated. Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Step 5: Bake and Cool
Bake the cookies for 10 to 12 minutes, just until the edges look set but the centers still appear soft—the cheesecake inside will keep them delightfully tender. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting time helps the cookie firm up, making them easier to handle.
How to Serve Christmas Cheesecake Snickerdoodles Recipe
Garnishes
For an extra special touch, sprinkle a little powdered sugar dust over the cooled snickerdoodles for a soft, snowy effect perfect for the holiday season. Or, for a festive flair, drizzle some melted white chocolate or red and green candy melts over the tops. These simple garnishes amplify the visual appeal and add delightful flavor contrasts.
Side Dishes
These creamy-centered snickerdoodles pair beautifully with classic holiday drinks. Imagine dunking them into a steaming cup of hot cocoa topped with whipped cream, or alongside a glass of cold eggnog or mulled cider. Their soft cinnamon and cream cheese flavors also complement a rich coffee or warm chai latte wonderfully.
Creative Ways to Present
Thinking of gifting these beauties or serving them at a party? Arrange them on a holiday platter accented with fresh cranberries, pine sprigs, or even edible gold leaf for a stunning effect. You could also package them in cello bags tied with festive ribbons and gift to friends, ensuring your Christmas Cheesecake Snickerdoodles Recipe brings joy well beyond your kitchen.
Make Ahead and Storage
Storing Leftovers
If you have any Christmas Cheesecake Snickerdoodles left (and you might!), store them in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the cheesecake filling creamy without drying out.
Freezing
Want to bake ahead? You can freeze the assembled cookie dough balls before baking by placing them on a cookie sheet and freezing until solid, then transferring them to a freezer-safe bag for up to 2 months. Bake straight from frozen, adding a couple of extra minutes to the baking time. This way, you’re ready for last-minute holiday guests anytime.
Reheating
To enjoy these cookies warm and melty, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave individually for 10-15 seconds. This reheating revives their fresh-baked flavor and enhances the gooey cheesecake center.
FAQs
Can I substitute cream cheese with a dairy-free alternative?
Yes! For a dairy-free twist on this Christmas Cheesecake Snickerdoodles Recipe, use a plant-based cream cheese substitute that’s firm enough to hold its shape after chilling. Just ensure it’s softened for easier mixing.
Why do you chill the cheesecake filling?
Chilling firms it up, making it easier to handle and wrap inside the cookie dough without melting or leaking during baking, which is key to keeping that signature creamy center intact.
Can I make these cookies smaller or larger?
Absolutely! Just adjust baking time accordingly—smaller cookies may take a bit less time, while larger ones might need a few extra minutes. Just watch for the edges to set with a soft center.
Is cream of tartar necessary in this recipe?
Yes, cream of tartar is crucial for authentic snickerdoodles because it provides the tartness and chewy texture unique to these cookies. Without it, the flavor and texture won’t quite be the same.
How can I tell when the cookies are done?
Look for set edges that are no longer shiny, but centers that still appear soft—this balance means the cheesecake filling stays creamy inside while the cookie has a slight crisp around the edges.
Final Thoughts
This Christmas Cheesecake Snickerdoodles Recipe is truly a holiday treat that brings together the comfort of classic cookies and the indulgence of cheesecake in one delightful bite. Once you make these, chances are they’ll become a beloved staple at your festive celebrations. Go ahead and give this recipe a try—you’ll be sharing smiles and sweet moments all season long!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Cheesecake Snickerdoodles combine the classic cinnamon-sugar flavor of snickerdoodles with a creamy cheesecake filling in the center, offering a festive and delicious twist on traditional holiday cookies. Soft and chewy with a sweet tangy surprise inside, they are perfect for holiday gatherings or gifting.
Ingredients
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
Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Place the mixture in the freezer to chill for about 20 minutes, allowing it to firm up slightly 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, which should take about 2-3 minutes. Beat in the egg and vanilla extract until fully incorporated. 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 mixture, blending until just combined to form the dough.
- 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 and flatten it slightly in your hand. Place a small ball (about 1 teaspoon) of the chilled cheesecake filling in the center. Carefully wrap the dough around the filling to encase it completely, then roll into a smooth ball.
- Coat the Cookies: In a small bowl, mix together the granulated sugar and ground cinnamon. Roll each filled dough ball in the cinnamon sugar mixture, ensuring they are well coated. Place the coated cookie dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and helps the cheesecake filling set while cooling.
Notes
- Chilling the cheesecake filling before assembly helps prevent it from melting during baking.
- Ensure cookie dough is not too warm when wrapping the filling, as it may become sticky and difficult to handle.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a festive touch, sprinkle extra cinnamon sugar on top after baking.
