These Cheesecake Stuffed Snickerdoodles combine the classic flavors of snickerdoodle cookies with a creamy cheesecake filling, making them a delightful treat for any occasion. Perfect for fall baking and Thanksgiving desserts, these cookies are sure to impress your guests.

This recipe is straightforward and combines fun baking techniques with simple ingredients. Ideal for sweet snacks recipes, these cookies are a great addition to your collection of sweet dishes recipes.

Delicious Cheesecake Stuffed Snickerdoodles

These snickerdoodles are soft and chewy, filled with a rich cheesecake mixture that adds a delightful twist. The recipe takes about 45 minutes from start to finish and yields approximately 24 cookies, making it perfect for sharing during holiday gatherings or as a sweet snack.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined. In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Prepare the Cheesecake Filling: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Assemble the Cookies: Take a tablespoon of cookie dough and flatten it in your palm. Place a teaspoon of the cheesecake filling in the center, then wrap the dough around the filling and roll it into a ball. Repeat with the remaining dough and filling.
5. Roll in Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
6. Bake: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 180kcal
• Fat: 8g
• Protein: 2g
• Carbohydrates: 24g