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
Scale
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.
