Nothing captures the cozy spirit of the holidays like a batch of Christmas Cheesecake Snickerdoodle Cookies Recipe. These delightful treats combine the classic warmth of snickerdoodles with a luscious cheesecake filling, creating the perfect balance of soft, chewy, and creamy textures. Each bite bursts with cinnamon-sugar goodness, wrapped around a smooth, tangy center that feels like a festive hug. Whether you’re baking for family gatherings or gifting to neighbors, this recipe is bound to become your new seasonal favorite.
Ingredients You’ll Need
This Christmas Cheesecake Snickerdoodle Cookies Recipe uses simple yet carefully chosen ingredients that work beautifully together. Every element serves its purpose—whether it’s building that tender, chewy dough or creating the tangy cheesecake swirl that makes these cookies truly special.
- Unsalted butter: Softened to perfection for a creamy texture and rich flavor.
- Granulated sugar: Adds sweetness and helps achieve that classic snickerdoodle chew.
- Large egg: Binds the dough while keeping it tender.
- Vanilla extract: Enhances flavor with warm, fragrant notes.
- All-purpose flour: Provides structure while allowing a soft crumb.
- Baking soda: Helps the cookies rise gently for a light texture.
- Cream of tartar: The secret behind that signature snickerdoodle tang and chewiness.
- Salt: Balances sweetness and deepens flavor complexity.
- Cream cheese: Softened for a luscious cheesecake filling that melts in your mouth.
- Powdered sugar: Smooth sweetness that blends perfectly into the cheesecake creaminess.
- Ground cinnamon: Adds that iconic spicy warmth to the sugar coating.
How to Make Christmas Cheesecake Snickerdoodle Cookies Recipe
Step 1: Make the Cheesecake Filling
Start by combining softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Mix until smooth and creamy. This filling adds a tangy and velvety surprise inside your cookie. Chill it in the freezer for about 20 minutes — this will make it easier to handle when shaping your cookies later.
Step 2: Prepare the Cookie Dough
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This aeration step is crucial for soft, tender cookies. Beat in the egg and vanilla extract to bind. In a separate bowl, whisk your flour, baking soda, cream of tartar, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to keep the dough tender and not overworked.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy release. Take about one tablespoon of cookie dough and flatten it slightly in your palm. Place a small ball of the chilled cheesecake filling in the center, then carefully wrap the dough around it. Roll gently into a smooth ball, making sure the filling is completely enclosed to avoid leakage during baking.
Step 4: Coat with Cinnamon Sugar
Mix the granulated sugar with ground cinnamon in a small bowl to create the classic cinnamon-sugar coating. Roll each stuffed dough ball in this mixture until fully coated. This adds that mouthwatering sweet-spicy crust that snickerdoodles are known for. Arrange your coated cookies on the baking sheet about 2 inches apart to give them room to spread.
Step 5: Bake to Perfection
Bake your Christmas Cheesecake Snickerdoodle Cookies Recipe for 10 to 12 minutes or until the edges are set but the centers stay soft and slightly puffy. The key is not to overbake – you want that tender center to contrast beautifully with the slightly crisp edges. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
How to Serve Christmas Cheesecake Snickerdoodle Cookies Recipe
Garnishes
Add a festive touch by dusting the cooled cookies lightly with powdered sugar or drizzling with melted white chocolate. A sprinkle of crushed peppermint can also elevate the look and add a seasonal twist that brightens every bite.
Side Dishes
These cookies are fantastic alongside a warm cup of spiced tea, rich hot chocolate, or a glass of cold milk. They pair wonderfully with Christmas-themed drinks, making them an irresistible addition to any holiday snack spread.
Creative Ways to Present
Arrange your Christmas Cheesecake Snickerdoodle Cookies Recipe on a rustic wooden board adorned with evergreen sprigs and cinnamon sticks for a charming centerpiece. Gift them in clear treat bags tied with cheerful ribbons, or stack them in a festive tin as a thoughtful homemade present.
Make Ahead and Storage
Storing Leftovers
Store the cookies in an airtight container at room temperature for up to 4 days. This keeps the snickerdoodles soft while preserving the creamy cheesecake filling. If your kitchen is warm, delivering a quick chill before serving can refresh their texture.
Freezing
Freeze leftover cookies in a single layer on a parchment-lined tray until solid, then transfer to a resealable freezer bag or container. They keep well for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge to maintain that signature soft and creamy experience.
Reheating
Warm your cookies gently in the oven at 300°F (150°C) for 5 to 7 minutes to bring back the soft centers without melting the cheesecake filling too much. You can also microwave a cookie for 10 to 15 seconds, but watch closely to avoid overheating.
FAQs
Can I use low-fat cream cheese for this Christmas Cheesecake Snickerdoodle Cookies Recipe?
While you can use low-fat cream cheese, the texture and richness of the filling may be affected. Full-fat cream cheese gives that perfectly creamy and smooth filling that balances the cookie’s sweetness and chewiness.
What is the purpose of cream of tartar in the recipe?
Cream of tartar adds a subtle tang and helps activate the baking soda. This combo is what creates the traditional snickerdoodle chewiness and keeps the cookies soft and tender.
Can I prepare the dough ahead of time?
Absolutely! You can make the dough and cheesecake filling a day ahead and keep them refrigerated separately. Assemble and bake the cookies when ready, which makes this recipe even more convenient for holiday prep.
How do I prevent the cheesecake filling from leaking during baking?
Chilling the filling before assembling helps keep it firm. Also, make sure to fully enclose the filling in the dough and seal it tightly. Handle the dough gently but firmly to avoid any cracks.
Are these cookies suitable for gifting?
Yes, they make fantastic gifts! Pack them in decorative tins or clear bags with festive ribbons. They’ll impress any recipient with their unique flavor and beautiful presentation.
Final Thoughts
There’s something truly magical about the Christmas Cheesecake Snickerdoodle Cookies Recipe that brings holiday cheer with every bite. The blend of classic snickerdoodle spice and smooth cheesecake filling is a game changer for your cookie lineup. I can’t wait for you to make these cookies and share them with the people you love — trust me, they’re bound to become a new holiday tradition!
Print
Christmas Cheesecake Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Cheesecake Snickerdoodles combine the classic snickerdoodle cookie with a creamy cheesecake filling, creating a festive and indulgent treat perfect for holiday celebrations. Soft, cinnamon-sugar coated cookies wrapped around a smooth, tangy cheesecake center make these cookies irresistibly delicious.
Ingredients
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
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make the Cheesecake Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill this mixture in the freezer for about 20 minutes to firm up while you prepare the dough.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully combined. 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 ingredients, mixing until just combined to form the dough.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 tablespoon of cookie dough, flatten it slightly in your palm, and place a small ball of the chilled cheesecake filling in the center. Wrap the dough around the filling completely and roll it gently into a smooth ball.
- Coat the Cookies: Mix the granulated sugar and ground cinnamon in a small bowl. Roll the filled cookie dough balls in the cinnamon sugar mixture until well coated. Place them on the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges appear set while the centers still look soft. Remove from the oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Be sure to chill the cheesecake filling to make it easier to wrap inside the dough.
- Do not overbake; cookies will firm up more as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If the dough becomes too soft to handle, chill it in the refrigerator for 15-20 minutes before assembling.
