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Description
These Cheesecake Stuffed Snickerdoodles combine the warmth of a classic snickerdoodle with a creamy cheesecake center. You’ll love this delightful twist on a classic cookie.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate 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. Do not overmix.
- Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Assemble the Cookies: Roll the snickerdoodle dough into 1-inch balls. Flatten each ball slightly and make a small indentation in the center.
- Place about 1 teaspoon of the cheesecake filling into the indentation.
- Gently roll the dough around the filling to enclose it completely.
- In a small bowl, mix together the 1/4 cup sugar and cinnamon for the coating.
- Roll each cookie dough ball in the cinnamon-sugar mixture, coating it evenly.
- Place the coated cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For the best results, make sure your butter and cream cheese are fully softened before starting.
- Don’t overbake the cookies, as they will continue to set as they cool.
- Store the cookies in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg