Description
Soft, cinnamon-dusted cookies with a creamy cheesecake center — a perfect blend of classic snickerdoodles and rich cheesecake in one irresistible bite.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- Additional ¼ cup granulated sugar and 1 tsp cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare cheesecake filling: beat softened cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Chill for 30 minutes.
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add eggs and 1 tsp vanilla; mix until combined.
- Gradually add dry ingredients to wet ingredients and mix to form dough.
- For each cookie, flatten 2 tbsp of dough, add 1 tsp chilled cheesecake filling, and cover with another piece of dough. Seal edges.
- Roll each filled dough ball in cinnamon-sugar mixture.
- Bake for 12–14 minutes until edges are golden and centers just set.
- Cool on baking sheet for 5 minutes before transferring to a rack.
- For thicker cookies, chill dough balls 30 minutes before baking.
Notes
Store cookies in an airtight container at room temperature for 2 days or refrigerate for up to a week. Freeze unbaked dough balls for up to 1 month. Warm baked cookies for 10–15 seconds before serving for a fresh-from-the-oven taste.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American