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Snickerdoodle Cheesecake Cookies Recipe

★★★★★

4.5 from 127 reviews
  • Author: Olivia
  • Total Time: 32 minutes
  • Yield: 24 cookies 1x

Description

Snickerdoodle Cheesecake Cookies combine the soft, cinnamon-spiced flavors of classic snickerdoodles with a creamy cheesecake filling. These delightful cookies have a tender, fluffy texture with a luscious cheesecake center, finished with a cinnamon-sugar coating. Perfectly baked to a golden edge, they offer a delicious twist on traditional cookies that’s sure to impress.

Ingredients

Scale

Cheesecake Filling

  • 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

Snickerdoodle Dough

  • 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

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prepare for baking.
  2. Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar together with an electric mixer for 3-5 minutes until the mixture is smooth and creamy.
  3. Add Vanilla: Beat in 1 teaspoon vanilla extract until fully incorporated.
  4. Add Eggs to Filling: Add 2 large eggs one at a time, beating well after each addition but taking care not to overmix.
  5. Combine Dry Ingredients for Filling: In a separate bowl, whisk together 1/4 cup all-purpose flour and 1/4 teaspoon salt.
  6. Mix Dry into Filling: Gradually add the dry mixture to the cream cheese mixture, mixing on low speed just until combined. Avoid overmixing to maintain texture. Set this filling aside.
  7. Make Snickerdoodle Dough: In another large bowl, cream together 1 cup softened butter, 1 1/2 cups granulated sugar, and 1/2 cup packed light brown sugar with an electric mixer for 5-7 minutes until light and fluffy.
  8. Add Eggs to Dough: Beat in 2 large eggs one at a time, mixing well after each addition and scraping down the sides as needed.
  9. Combine Dry Ingredients for Dough: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
  10. Mix Dry into Dough: Gradually incorporate the dry ingredients into the wet ingredients using a mixer set on low speed, mixing just until combined. Do not overmix to keep the dough tender.
  11. Chill Dough If Needed: Note that the dough will be soft; if it feels too sticky to handle, chill it for 30 minutes to make rolling easier.
  12. Prepare Cinnamon Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling the cookies.
  13. Shape Cookies: Roll the snickerdoodle dough into 1-inch balls using a cookie scoop for uniform size.
  14. Create Indentations: Make a small indentation in the center of each dough ball using your thumb or the back of a spoon.
  15. Fill with Cheesecake: Spoon about 1 teaspoon of the cheesecake filling into the indentation of each cookie ball.
  16. Coat with Cinnamon Sugar: Roll each filled cookie ball in the cinnamon-sugar mixture until fully coated.
  17. Arrange for Baking: Place the cookies on the prepared baking sheets spaced at least 2 inches apart to allow spreading.
  18. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but centers remain soft.
  19. Cool: Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the cream cheese and butter are softened to room temperature for easier mixing and better texture.
  • Do not overmix either batter to maintain a tender cookie and creamy filling.
  • If the snickerdoodle dough is too sticky to handle, chilling it helps with easier shaping and filling.
  • Spacing cookies properly prevents them from spreading into each other during baking.
  • These cookies are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Snickerdoodle Cheesecake Cookies, Snickerdoodles, Cheesecake Cookies, Cinnamon Sugar Cookies, Dessert Cookies, Soft Cookies

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Find it online: https://bitesbyolivia.com/snickerdoodle-cheesecake-cookies-recipe/