Name: Snickerdoodle Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 16 ounces cream cheese, softened to room temperature; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 2 1/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon

Ingredients

16 ounces cream cheese, softened to room temperature

1 cup granulated sugar (for cheesecake filling)

1 teaspoon vanilla extract

2 large eggs (for cheesecake filling)

1/4 cup all-purpose flour (for cheesecake filling)

1/4 teaspoon salt (for cheesecake filling)

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar (for cookie dough)

1/2 cup packed light brown sugar

2 large eggs (for cookie dough)

2 1/4 cups all-purpose flour (for cookie dough)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon (for cookie dough)

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy, about 3-5 minutes with an electric mixer.

Step 3: Beat in the vanilla extract. Add the two eggs one at a time, beating well after each addition. Avoid overmixing.

Step 4: In a separate bowl, whisk together 1/4 cup flour and 1/4 teaspoon salt. Gradually add this to the cream cheese mixture and mix on low speed until just combined. Set aside the cheesecake filling.

Step 5: In another large bowl, cream together the softened butter, 1 1/2 cups granulated sugar, and brown sugar until light and fluffy, about 5-7 minutes.

Step 6: Beat in the two eggs one at a time, mixing well after each addition. Scrape down the bowl sides as needed.

Step 7: In a separate bowl, whisk together 2 1/4 cups flour, cream of tartar, baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.

Step 8: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be soft; if too sticky, chill for 30 minutes.

Step 9: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for coating.

Step 10: Roll the snickerdoodle dough into 1-inch balls using a cookie scoop for consistency.

Step 11: Make a small indentation in the center of each ball with your thumb.

Step 12: Fill each indentation with about 1 teaspoon of the cheesecake filling.

Step 13: Roll each filled cookie in the cinnamon-sugar mixture to coat.

Step 14: Place the cookies on the prepared baking sheets, leaving about 2 inches between each.

Step 15: Bake for 10-12 minutes, or until the edges are lightly golden brown.

Step 16: Remove from oven and let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cheesecake filling.

If you don’t have cream of tartar, replace it with an equal amount of baking powder.

Chill the cookie dough if it feels too sticky to handle easily; this makes rolling easier.

Use a cookie scoop to ensure cookies bake evenly and look uniform.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling a day ahead and keep it refrigerated until ready to use.

What if the cheesecake filling oozes out during baking?

To minimize oozing, avoid overfilling the cookies and make a shallow indentation to hold the filling securely. Slight spreading is normal and part of the cookie’s charm.