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
Scale
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.
