Christmas Cheesecake Snickerdoodles Recipe
If you’re looking for a cookie that’s guaranteed to dazzle at every holiday gathering, look no further than Christmas Cheesecake Snickerdoodles. These magical treats combine the pillowy softness and cinnamon-kissed flavor of classic snickerdoodles with a creamy surprise inside: a luscious cheesecake filling! Each bite is a little gift, bursting with festive color and cozy flavor. Whether you’re baking for a cookie swap, Santa’s plate, or simply treating loved ones, these cookies embody everything joyful about holiday baking.
Ingredients You’ll Need
The best part about Christmas Cheesecake Snickerdoodles is how simple the ingredient list is, but don’t be fooled: each element plays a crucial role. From the rich butter to the tangy cream cheese, every item brings something special to the table, creating irresistible texture and flavor that sets these cookies apart.
- Unsalted butter (1 cup, softened): Provides richness and helps create that tender, melt-in-your-mouth crumb.
- Granulated sugar (1 1/2 cups + 1/4 cup for rolling): Sweetens the dough and adds classic snickerdoodle crunch when rolled before baking.
- Eggs (2 large): Bind the dough together and add structure for fluffy cookies.
- Vanilla extract (1 teaspoon): Enhances the warm, comforting flavors.
- All-purpose flour (2 3/4 cups): Forms the sturdy base for the cookies, ensuring just the right chew.
- Cream of tartar (2 teaspoons): The secret to snickerdoodles’ signature tang and soft texture.
- Baking soda (1 teaspoon): Gives the cookies lift without making them cakey.
- Salt (1/2 teaspoon): Balances all the sweet and spicy notes.
- Cream cheese (8 oz, softened): The dreamy, creamy filling that turns these cookies into cheesecake delights.
- Powdered sugar (1/4 cup): Sweetens and smooths out the cheesecake center.
- Ground cinnamon (1 tablespoon): Infuses the outer layer with warm, holiday spice.
- Red and green sanding sugar (optional): Adds a festive sparkle and a gentle crunch to every bite.
How to Make Christmas Cheesecake Snickerdoodles
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C), creating the perfect environment for these beauties to bake up soft and golden. Line two baking sheets with parchment paper to ensure your cookies come off easily and cleanup is a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy. This step helps dissolve the sugar and whips air into the dough, giving your Christmas Cheesecake Snickerdoodles their signature pillowy texture.
Step 3: Add Eggs and Vanilla
Crack in the two large eggs and pour in the vanilla extract. Mix until everything is beautifully combined and the color is pale and creamy. This lays the foundation for the dough, ensuring all the flavors meld together perfectly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step ensures the leaveners are evenly distributed, so every cookie puffs up just right. Gradually add the dry ingredients to the wet, mixing until you have a soft, cohesive dough.
Step 5: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and lump-free. This creamy concoction is what makes Christmas Cheesecake Snickerdoodles so special—don’t be afraid to taste a tiny sample!
Step 6: Mix Cinnamon Sugar
Stir together the remaining 1/4 cup granulated sugar and the ground cinnamon in a shallow dish. This classic mixture gives the cookies their sparkling, spicy coat.
Step 7: Shape and Fill the Cookies
Scoop about 1 1/2 tablespoons of dough, flatten it slightly in your hand, and place a small spoonful of cream cheese filling in the center. Carefully fold the dough around the filling, pinching to seal, and roll the cookie into a ball. This step is a little messy but totally worth it—the surprise inside is what makes these cookies unforgettable!
Step 8: Roll and Decorate
Roll each filled dough ball in the cinnamon sugar, ensuring every surface is coated. For an extra dash of holiday cheer, sprinkle the tops with red and green sanding sugar before baking.
Step 9: Bake and Cool
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each for spreading. Bake for 10–12 minutes, until the edges are set and just golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—if you can resist eating them warm!
How to Serve Christmas Cheesecake Snickerdoodles
Garnishes
For a truly festive touch, don’t hesitate to add a final dusting of powdered sugar or extra sanding sugar just before serving. A sprinkle of edible glitter or tiny holiday sprinkles can also take your Christmas Cheesecake Snickerdoodles from special to spectacular.
Side Dishes
These cookies pair beautifully with mugs of hot cocoa, spiced chai, or a creamy eggnog. If you’re setting out a dessert spread, serve them alongside peppermint bark, gingerbread men, or even a bowl of fresh berries for a colorful and balanced treat.
Creative Ways to Present
Try stacking the cookies in clear cellophane bags tied with festive ribbons for an instant gift. Arrange them on a holiday platter or tiered cake stand for an eye-catching centerpiece. For extra magic, serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
To keep your Christmas Cheesecake Snickerdoodles fresh, store them in an airtight container in the refrigerator for up to 5 days. The cream cheese filling stays soft and delicious, and the cinnamon sugar coating keeps its delightful crunch.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months—perfect for prepping ahead for parties or unexpected guests.
Reheating
If you love a warm cookie, simply pop a refrigerated or frozen Christmas Cheesecake Snickerdoodle in the microwave for 10-15 seconds. The filling softens and the cookie becomes irresistibly gooey, just like fresh from the oven.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and the cheesecake filling up to a day in advance. Just cover and refrigerate separately, then assemble and bake when you’re ready for fresh cookies.
What if I don’t have red and green sanding sugar?
No worries! The cookies are delicious and festive even without the colored sugar. You can use regular sprinkles, edible glitter, or leave them as classic cinnamon-sugar snickerdoodles.
Can I substitute low-fat cream cheese?
You can use low-fat cream cheese, but the filling might be a bit softer and less rich. Full-fat cream cheese gives the best texture and flavor for that classic cheesecake center.
Do I have to chill the dough?
Chilling isn’t required, but if your dough feels too soft or sticky to handle, a 30-minute chill in the fridge makes shaping much easier and prevents spreading while baking.
Are Christmas Cheesecake Snickerdoodles safe at room temperature?
Because of the cream cheese filling, it’s best to store these cookies in the fridge if you’re not serving them within a few hours. For parties, a couple of hours at room temp is fine, but refrigerate promptly afterward.
Final Thoughts
If you want to create new holiday memories and wow your friends and family, you simply have to try Christmas Cheesecake Snickerdoodles. They’re as delightful to make as they are to eat, and every bite is a little celebration of the season. Happy baking!
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Christmas Cheesecake Snickerdoodles Recipe
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Celebrate the holiday season with these delightful Christmas Cheesecake Snickerdoodles, featuring a soft cinnamon-sugar cookie dough stuffed with a creamy cheesecake center. These festive cookies combine classic snickerdoodle flavors with a rich, tangy twist, perfect for holiday gatherings and gift-giving.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Coating
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon
- Red and green sanding sugar (optional, for decorating)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, which creates a smooth base for the cookie dough.
- Add Eggs and Vanilla: Mix in the eggs and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy, making the center filling.
- Make Cinnamon Sugar Coating: In a shallow dish, combine the remaining 1/4 cup granulated sugar with ground cinnamon to coat the cookies.
- Form and Fill Cookies: Scoop about 1 1/2 tablespoons of dough, flatten slightly, and place a small spoonful of the cream cheese mixture in the center. Fold the dough around the filling and roll into a ball, fully enclosing the cheesecake.
- Coat Cookies and Arrange on Baking Sheet: Roll each dough ball in the cinnamon sugar mixture, then place them on the prepared baking sheet about 2 inches apart. Optionally, sprinkle red and green sanding sugar on top for a festive touch.
- Bake and Cool: Bake the cookies for 10–12 minutes until the edges are set and just golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before shaping.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Ensure cream cheese is fully softened for a smooth filling consistency.
- Adjust cinnamon quantity in the coating to taste for less or more spice.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
