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
Scale
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
