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
Scale
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.
