Description
Cheesecake Stuffed Snickerdoodles are a delicious twist on the classic snickerdoodle cookie, filled with a creamy cheesecake center.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing 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.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth.
- Take a small amount of cookie dough, flatten it, and place a spoonful of the cheesecake mixture in the center. Wrap the dough around the filling and roll into a ball.
- In a small bowl, mix the cinnamon and granulated sugar for rolling.
- Roll each cookie ball in the cinnamon-sugar mixture and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use brown sugar in place of some of the granulated sugar.
- Make sure the cream cheese is softened for easy mixing.
- Store cookies in an airtight container to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg