If you’re looking to add a fresh, festive twist to your holiday cookie lineup, then the Christmas Cheesecake Snickerdoodles Recipe is your new best friend in the kitchen. These delightful treats combine the warm, comforting flavors of classic snickerdoodles with a luscious, creamy cheesecake center that melts in your mouth. Each bite bursts with cinnamon sweetness and a surprise creamy center that’s sure to wow your family and friends this Christmas season. Trust me, once you try these, they’re going to become a beloved holiday tradition you’ll want to bake year after year.
Ingredients You’ll Need
Gathering the right ingredients for the Christmas Cheesecake Snickerdoodles Recipe couldn’t be simpler, but each one plays a crucial role in delivering that perfect chewy texture and creamy filling. From the soft cream cheese to the classic cinnamon sugar coating, every ingredient is an essential note in this festive flavor symphony.
- Unsalted butter (1/2 cup, softened): Provides the rich, tender base for the cookie dough, helping to create that melt-in-your-mouth texture.
- Granulated sugar (3/4 cup + 1/4 cup): Sweetens the dough and the cinnamon sugar coating for that perfect balance of flavor.
- Large egg (1): Binds the ingredients together and adds moisture to the dough.
- Vanilla extract (1 tsp + 1/4 tsp): Enhances the overall flavor with a warm, aromatic touch.
- All-purpose flour (1 1/2 cups): Gives structure to the cookies without making them too dense.
- Baking soda (1/2 tsp): Adds a slight lift to keep the cookies soft yet chewy.
- Cream of tartar (1/4 tsp): Provides that signature snickerdoodle tang and chewiness.
- Salt (1/4 tsp): Balances sweetness and enhances all the other flavors.
- Cream cheese (4 oz, softened): The star of the filling, offering that creamy, tangy surprise inside each cookie.
- Powdered sugar (2 tbsp): Sweetens the cheesecake filling without altering its silky texture.
- Ground cinnamon (1 tsp): Combined with sugar for the iconic snickerdoodle coating that adds warmth and spice.
How to Make Christmas Cheesecake Snickerdoodles Recipe
Step 1: Prepare the Cheesecake Filling
The cheesecake center is where the magic happens, so start by beating together softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Whisk until smooth and creamy, then pop it in the freezer for about 20 minutes. This chilling step firms up the filling, making it easier to wrap in the cookie dough later on.
Step 2: Make the Snickerdoodle Dough
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This aeration is key to achieving that soft texture everyone adores. Beat in the egg and vanilla extract next. In a separate bowl, mix the flour, baking soda, cream of tartar, and salt, then gradually incorporate the dry ingredients into the wet until just combined. Remember, don’t overmix or you’ll sacrifice that tender crumb.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about one tablespoon of the dough and flatten it slightly in your palm. Place a small ball of chilled cheesecake filling in the center, then wrap the dough completely around it, forming a smooth ball. This creates the delightful surprise of creamy cheesecake hidden inside each cookie.
Step 4: Coat with Cinnamon Sugar
Roll each dough ball in the cinnamon sugar mixture until fully coated. This step is essential for that signature snickerdoodle crunch and that irresistible aroma during baking. Arrange the coated dough balls on your prepared sheet, spacing them about two inches apart to allow for gentle spreading.
Step 5: Bake to Perfection
Bake the cookies for 10 to 12 minutes, just until the edges are set but the centers are still soft. You want that tender, chewy texture with a gooey cheesecake filling, which baking any longer might compromise. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Christmas Cheesecake Snickerdoodles Recipe
Garnishes
These Christmas Cheesecake Snickerdoodles Recipe treats are so luscious on their own, but if you want to add an extra festive touch, try dusting them lightly with powdered sugar or even a sprinkle of edible gold glitter for some holiday sparkle. A drizzle of melted white chocolate can also complement the creamy center beautifully without overpowering the cinnamon flavor.
Side Dishes
Pair your snickerdoodles with a warm cup of spiced eggnog or rich hot chocolate to complete your holiday snack spread. The creamy drinks echo the cheesecake’s smoothness, while their warming spices highlight the cinnamon sugar coating perfectly. For a brunch or dessert party, serve alongside fresh fruit or a light whipped cream to balance the richness.
Creative Ways to Present
For holiday gatherings, arrange your Christmas Cheesecake Snickerdoodles Recipe on a festive platter lined with pine sprigs or holly leaves. You can also place them in decorative tins or mason jars tied with ribbons to share as thoughtful gifts. Another fun idea is to stack them in layers separated by parchment paper in a clear box, showing off those irresistible cheesecake centers to all your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Christmas Cheesecake Snickerdoodles in an airtight container at room temperature for up to three days. The cookies stay soft and fresh, but if you want to extend their life, refrigerating can help preserve the cheesecake filling for up to a week. Just bring them back to room temperature before serving.
Freezing
These cookies freeze wonderfully, making them perfect for holiday prep. Freeze the assembled but unbaked snickerdoodle dough balls wrapped around the cheesecake filling on a baking sheet, then transfer to a freezer-safe bag once solid. Bake straight from frozen, adding a couple extra minutes to the baking time. Alternatively, you can freeze fully baked cookies in an airtight container for up to 3 months.
Reheating
To reheat, warm the cookies gently in the oven at 300°F (150°C) for 5 to 7 minutes, just enough to revive their softness and gooey center without drying them out. Avoid microwaving as it can make the dough chewy and the filling overly hot but unevenly melted.
FAQs
Can I substitute low-fat cream cheese in this recipe?
While low-fat cream cheese can work, it will affect the richness and texture of the cheesecake filling, making it less creamy. For the best flavor and texture, full-fat cream cheese is recommended.
Is it necessary to chill the cheesecake filling before assembling?
Yes, chilling the filling firms it up so it’s easier to handle and wrap inside the dough without oozing out during baking. This step helps maintain the cookie’s shape and that delightful hidden cheesecake surprise.
Can I make these cookies gluten free?
You can substitute the all-purpose flour with a gluten-free baking flour blend, but be sure it contains xanthan gum or another binder to maintain texture. The results might be slightly different but still delicious!
How long do these snickerdoodle cookies last?
When stored properly at room temperature, these cookies last about three days, maintaining softness and flavor. Refrigeration can extend freshness to about a week, especially because of the cheesecake filling.
What is the best way to prevent the cheesecake filling from leaking during baking?
Make sure the cream cheese filling is chilled and the dough is wrapped tightly around it with no gaps. Using approximately one tablespoon of dough for a small filling ball helps keep everything sealed during baking.
Final Thoughts
The Christmas Cheesecake Snickerdoodles Recipe is a delightful way to bring new excitement to your holiday baking. With its soft, cinnamon-sugar-dusted cookie exterior and creamy cheesecake center, it’s the kind of treat that brings smiles and warm memories with every bite. I can’t wait for you to try making these at home and share them with your loved ones—trust me, they’ll be asking for seconds!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Cheesecake Snickerdoodles are a festive twist on the classic snickerdoodle cookie, featuring a creamy cheesecake filling wrapped in soft cinnamon-sugar coated dough. Perfect for holiday gatherings, these cookies combine the warm flavors of cinnamon with the rich smoothness of cheesecake for a delightful treat.
Ingredients
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
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
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the cheesecake filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Place the mixture in the freezer for about 20 minutes to firm up.
- Make the cookie dough: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract thoroughly. In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually incorporate the dry ingredients into the wet mixture until fully combined.
- Preheat oven and prepare dough balls: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take approximately 1 tablespoon of cookie dough and flatten it slightly. Place a small ball of the chilled cheesecake filling in the center, then carefully wrap the dough around the filling and roll into a smooth ball.
- Coat and arrange cookies: Roll each filled dough ball in a mixture of granulated sugar and ground cinnamon until evenly coated. Space the coated cookies about 2 inches apart on the prepared baking sheet.
- Bake and cool: Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the cheesecake filling helps it hold its shape during baking, preventing it from melting out.
- Be careful to wrap the dough fully around the filling to avoid leakage.
- Use room temperature butter and cream cheese for easier mixing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can add a little extra cinnamon to the cinnamon sugar if you prefer a more intense flavor.
