Cheesecake Stuffed Snickerdoodles

Super soft and warm snickerdoodle cookies filled with sweet, luscious cheesecake filling – it doesn’t get any better than this! Baked to perfection and SO ADDICTING! Whether or not you’re feeling snickerdoodles, cheesecake, or BOTH, these cheesecake stuffed snickerdoodles will satisfy your upmost cravings! Add this recipe to your own cookbook and I’m sure it’ll be near, if not at the very top of your list.

There are 2 parts to this recipe: the snickerdoodle cookie and the cheesecake filling. Most snickerdoodle recipes call for cream of tartar to give the cookie that signature tangy taste. However, this ingredient isn’t usually found in regular households, so if you don’t have it, just substitute with a 1:1 ratio of baking powder instead. Additionally, if you don’t have shortening, you can substitute with an equal quantity of butter. For the filling, it’s super important to freeze the cream cheese before spooning it into the cookie dough. This makes working with the filling and wrapping up the cookie much easier in the end, so make sure to freeze the cream cheese mixture!

Overall, this recipe is a MUST-TRY! These definitely hit the spot for soft cookie lovers (like me) and cheesecake lovers alike (also like me). Bake these as a gift for friends or as a sweet treat for family and you’ll receive much love back ❤

• Taste: ★★★★★
• Difficulty: ★★
• Ingredients: ★★
• Time: ~1.5 hours

Ingredients (makes ~6-8 cookies)

• Snickerdoodles
  • 3 tbsp butter, softened
  • 3 tbsp shortening
  • 2 tbsp white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon cream of tartar or 1 tsp baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
• Cinnamon Sugar Coating
  • 2 tbsp white sugar
  • 2 tsp ground cinnamon

• Cheesecake Filling
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tbsp sugar (powdered or granulated)

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Making the Cheesecake Filling

1. In a mixing bowl, mix and mash the cream cheese, butter and vanilla.
2. Add sifted powdered sugar or normal sugar and mix well.
3. Cover with plastic wrap and chill in the freezer for at least 30 minutes. Make the cookie dough while it’s chilling.

Making the Snickerdoodle

1. In a mixing bowl, cream together butter, shortening, sugar, egg, and vanilla.
2. Blend in flour, cream of tartar, baking soda, and salt.
3. Chill in fridge for at least 10 minutes. Preheat your oven to 350 degrees F (180 C).
4. Mix sugar and cinnamon in a small bowl and set aside.

Assembly

1. Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size) or use your hands to tear off a golf-sized ball of dough.
2. Flatten the dough in your hands into a patty. Scoop and place a chilled teaspoon or so of the cheesecake filling in the center of the cookie patty. (The ratio of dough to filling is completely up to you, so long as you can still wrap the dough completely around the cheesecake filling)
3. You can place another cookie dough patty on top and pinch the seams or gather the seams of the single patty and close the seam. Make sure the filling is well enclosed inside!
4. Using both hands, roll the cookie dough into a smooth ball and roll in cinnamon sugar
5. Place on a cookie sheet and chill for at least 5 minutes before baking.
6. Bake for 9-12 minutes.
7. Remove immediately from baking sheet and place cookies on a plate or wire rack to cool for ~5 minutes. Cookies are best served warm and fresh! However, they can be stored in an air-tight container for up to 3 days (if they even last that long).
8. Enjoy!!