Classic snickerdoodle with a yummy twist. Cheesecake stuffed snickerdoodle cookie: creamy, rich cheesecake stuffed into a sugar cookie rolled in cinnamon sugar. So delicious.
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
- Day 1: Easy chocolate chip cookies
- Day 2: Soft oatmeal cookies
- Day 3: Macadamia nut snowball cookies
- Day 4: Lilikoi butter thumbprint cookies
- Day 5: Brownie mix 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
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.
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.
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 about 1 teaspoon of cream cheese filling and sandwich between two cookies. PInch edges to seal and roll back into a ball shape.
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.
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
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
- 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.
- 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 about 1 teaspoon of cream cheese filling and sandwich between two cookies. PInch edges to seal and roll back into a ball shape.
- 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.
- 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
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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I have made these a couple times and they are a new favorite! Not too sweet, super soft and fluffy and the cheesecake surprise in the middle makes for an excellent balance to the cinnamon and sugar. So so good!
Aloha. So happy to hear. Mahalo for sharing!