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Cheesecake Stuffed Snickerdoodle Cookies

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Classic snickerdoodle with a yummy twist. Cheesecake stuffed snickerdoodle cookie: creamy, rich cheesecake stuffed into a sugar cookie rolled in cinnamon sugar. So delicious.

cheesecake stuffed snickerdoodle cookie

Snickerdoodles are a classic cookie that has gained popularity over the years. It’s a simple sugar cookie dough that’s rolled in cinnamon sugar. Everyone has their favorite snickerdoodle recipe and this is mine. . .but with a twist.

Day 6 of the 12 days of cookies: Cheesecake stuffed snickerdoodle cookies.

If you missed days 1-5, check them out below

stack of snickerdoodle cookies

I mean cream cheese makes so many things better. Why not stuff it into a yummy cookie? Hand held pieces of deliciousness perfect for a sweet snack and a great addition to holiday cookie boxes.

What do I need to make cheesecake stuffed snickerdoodles?

  • Cream cheese
  • Sugar
  • Vanilla (try my homemade vanilla recipe)
  • Butter
  • Eggs
  • Flour
  • Cream of tartar
  • Baking soda
  • Salt
  • Cinnamon
snickerdoodle cookies on a cooling rack

Do you need to chill snickerdoodle dough before baking?

Depends how you like your cookies. I’m more of a thick and chewy fan. That being said you get better results from chilling the dough before baking. I recommend chilling it on the sheet pan that you will bake it on. This will slow the cooking process slightly and create less of a spread out cookie. On the contrary, if you like cookies thin and crispy no need to chill the dough prior.

Tips for great cheesecake stuffed snickerdoodle cookies

  • Do skip out on the cream of tartar. This gives snickerdoodles its classic tangy taste.
  • Measure the flour accurately. I suggest the spoon scoop and level technique. Use a spoon to scoop the flour into a measuring cup, then level with a flat surface.
  • Use softened, but not melted butter. This will allow the ingredients to blend together well, but not get greasy.
  • Using room temperature eggs will also allow the ingredients to blend together better.
pan of cheesecake stuffed snickerdoodle cookies

How to make cheesecake stuffed snickerdoodle cookies?

In a medium mixing bowl add cream cheese, sugar, and vanilla. With an electric/stand mixer, beat until well combined. Place in the refrigerator to chill.

In a large mixing bowl add butter and sugar. With an electric/stand mixer, beat until light and fluffy. Then add eggs and vanilla. Continue beating until well combined. Next add about 1/3 of the flour, cream of tartar, baking soda, and salt. Mix until just incorporated. Slowly continue to add flour and mix until just incorporated. Place in freezer to chill for 3-5minutes.

cookie dough

Line two sheet pans with parchment paper and set aside.

Remove cream cheese mixture and dough from the refrigerator. Using a small cookie scooper, scoop about 1 tablespoon of dough, roll into a ball, and slightly flatten to create a round disc. You will need two for each cookie.

scoop of cookie dough

Scoop about 1 teaspoon of cream cheese filling and sandwich between two cookies. PInch edges to seal and roll back into a ball shape.

Filling cookie dough
cream cheese cookie dough

In a small bowl, mix sugar and cinnamon until well combined. Roll the stuffed dough balls in the cinnamon sugar mixture until well coated. Place coated dough balls on the sheet pans and chill for about 3-5 minutes in the freezer.

cookie dough balls
cookie dough balls in cinnamon sugar
snickerdoodle cookie dough balls

While the dough is chilling, preheat oven to 400 degrees. Once cookies have chilled place sheet pan in oven and bake for 8-10 minutes or until the edges of the cookies begin turn golden brown. Remove from pan and cool on a cooling rack.

Cheesecake Stuffed Snickerdoodles

Cheesecake Stuffed Snickerdoodles

Yield: 24 large cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Classic snickerdoodle with a yummy twist. Cheesecake stuffed snickerdoodle cookie: creamy, rich cheesecake stuffed into a sugar cookie rolled in cinnamon sugar. So delicious.

Ingredients

For the Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla

For the Cookie

  • 1 1/4 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 3/4 cup all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Topping

  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. In a medium mixing bowl add cream cheese, sugar, and vanilla. With an electric/stand mixer, beat until well combined. Place in the refrigerator to chill.
  2. In a large mixing bowl add butter and sugar. With an electric/stand mixer, beat until light and fluffy. Then add eggs and vanilla. Continue beating until well combined. Next add about 1/3 of the flour, cream of tartar, baking soda, and salt. Mix until just incorporated. Slowly continue to add flour and mix until just incorporated. Place in freezer to chill for 3-5minutes.
  3. Line two sheet pans with parchment paper and set aside.
  4. Remove cream cheese mixture and dough from the refrigerator. Using a small cookie scooper, scoop about 1 tablespoon of dough, roll into a ball, and slightly flatten to create a round disc. You will need two for each cookie.
  5. Scoop about 1 teaspoon of cream cheese filling and sandwich between two cookies. PInch edges to seal and roll back into a ball shape.
  6. In a small bowl, mix sugar and cinnamon until well combined. Roll the stuffed dough balls in the cinnamon sugar mixture until well coated. Place coated dough balls on the sheet pans and chill for about 3-5 minutes in the freezer.
  7. While the dough is chilling, pre heat oven to 400 degrees. Once cookies have chilled place sheet pan in oven and bake for 8-10 minutes or until the edges of the cookies begin turn golden brown. Remove from pan and cool on a cooling rack.

Notes

*This is one recipe you do not want to skip chilling the dough. This dough is very soft and will over spread if not chilled. Trust me it's worth the extra time.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 112mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g

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cheesecake stuffed snickerdoodle cookies

By on December 7th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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