What could be better than Snickerdoodle cookies stuffed with a yummy cheesecake filling?
Background: Every time we make these Cheesecake Snickerdoodle Cookies they disappear so fast! This is a recipe you’ll want to save and make right away. We have no doubt they’ll win everyone over and make their way into your permanent cookie rotation.
Cheesecake Filling:
- 8 ounce block cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Cookie Dough:
- 1 cup butter
- 1 & 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 & 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Coating:
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
- Beat cream cheese, powdered sugar, and vanilla extract in large mixing bowl. Scoop 1 tablespoon balls onto a parchment lined plate/tray and chill in the freezer for a minimum of 30 minutes.
- Preheat oven to 350 degrees. Line cooking sheet with parchment paper.
- While cream cheese scoops are chilling, beat room temperature butter and granulated sugar together. Mix in egg and vanilla extract and beat well.
- Add the flour, baking powder, and baking soda into the mixture. Fold in the dry ingredients to the wet mixture.
- Scoop 1/3 cup cookie dough balls. Flatten out the cookie dough ball into the palm of your hand and add the chilled cream cheese ball. Fold cookie dough around the cream cheese ball, then roll/coat in sugar/cinnamon mixture. Repeat for each cookie and place on parchment paper lined cooking sheet.
- Bake for 11-12 minutes. Let cookies sit on tray for about 10 minutes before removing/placing on cooling rack.
Check out our Birthday Surprise Cookies and Texas Sheet Cake Cookies for more delicious dessert recipes that are sure to wow!
