Snickerdoodle Cheesecake Cookies
If you love the cozy warmth of cinnamon sugar and the creamy indulgence of cheesecake, then these Snickerdoodle Cheesecake Cookies are made just for you. Imagine the perfect marriage of a classic snickerdoodle cookie with a luscious cheesecake center, all wrapped up in a chewy, soft bite. These cookies are irresistible, combining the best of both worlds in one delightful treat. Whether you’re baking for a special occasion or simply craving something sweet, these cookies will quickly become your new favorite.
Why It’s My Go-To
What makes these Snickerdoodle Cheesecake Cookies stand out is their unique texture and flavor harmony. The outer cookie is soft and pillowy with that signature cinnamon-sugar coating, while the cheesecake filling inside adds a creamy surprise that melts in your mouth. They’re perfect for when you want a cookie that feels a little more special without a ton of fuss. Plus, they’re great for sharing — or keeping all to yourself if you’re feeling indulgent! I find myself reaching for this recipe anytime I want a comforting, nostalgic dessert with a fresh twist.
Ingredient Rundown
- 2 cups all-purpose flour: The base for our cookie dough, providing structure and softness.
- 1 teaspoon baking soda: Helps the cookies rise just right, creating a tender crumb.
- 1 teaspoon cream of tartar: Gives the snickerdoodle their classic tang and chew.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture.
- 1/2 cup brown sugar, packed: Contributes a deep, caramel-like sweetness.
- 1/2 cup granulated sugar: For sweetness and texture in the dough.
- 1 large egg: Binds the ingredients together.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the cookie flavor.
- 1/4 cup cream cheese, softened: The star of the filling, giving that creamy cheesecake effect.
- 1/4 cup granulated sugar (for filling): Sweetens the cheesecake center.
- 1 teaspoon cinnamon (for filling): Adds a subtle spice to complement the cookie.
- 2 tablespoons granulated sugar (for rolling): For coating the cookie dough balls.
- 2 teaspoons cinnamon (for rolling): The key flavor for that iconic snickerdoodle exterior.
Equipment & Tools
- Mixing bowls: For combining your dry and wet ingredients separately.
- Electric mixer or hand mixer: To cream the butter, sugars, and cream cheese smoothly.
- Measuring cups and spoons: Accuracy is key for baking success.
- Baking sheets: To bake your cookies evenly.
- Parchment paper or silicone baking mats: Prevent sticking and ensure easy cleanup.
- Cooling rack: Helps cookies cool evenly and maintain their texture.
- Spoon or cookie scoop: For portioning cookie dough evenly.
Build Snickerdoodle Cheesecake Cookies Step by Step
Step 1: Prep the Dry Ingredients
In a medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon salt. This ensures your leavening agents and spices are evenly distributed for perfect cookies.
Step 2: Cream Butter, Sugars, and Cream Cheese
Using an electric mixer, beat 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/2 cup granulated sugar until fluffy and smooth. Add in 1/4 cup softened cream cheese and continue beating until fully incorporated and creamy.
Step 3: Add Egg and Vanilla
Mix in 1 large egg and 1 teaspoon vanilla extract until well combined. This adds moisture and flavor to the dough.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Prepare the Cheesecake Filling
In a small bowl, stir together 1/4 cup softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon cinnamon until smooth. Set aside.
Step 6: Make the Cinnamon-Sugar Coating
In another bowl, mix 2 tablespoons granulated sugar with 2 teaspoons cinnamon. This will coat the cookie dough for that classic snickerdoodle finish.
Step 7: Assemble the Cookies
Using a spoon or cookie scoop, take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then cover with another tablespoon of dough. Seal the edges gently, forming a ball.
Step 8: Roll and Bake
Roll each cookie ball in the cinnamon-sugar coating until fully covered. Arrange them on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This step helps them firm up just enough while keeping that chewy, gooey center intact.
Nutrition-Minded Tweaks
- Use whole wheat flour instead of all-purpose for added fiber and nutrients.
- Swap brown sugar for coconut sugar to reduce refined sugar content.
- Choose a light cream cheese option to lower fat content without sacrificing creaminess.
- Reduce the sugar in the filling by half if you prefer a less sweet center.
Recipe Notes & Chef’s Commentary
- This recipe balances the tartness of cream cheese with the sweet, cinnamon-spiced cookie perfectly — don’t skip the cream of tartar! It’s essential for that authentic snickerdoodle tang.
- Make sure both your butter and cream cheese are softened but not melting; this helps the dough come together smoothly and bake evenly.
- If you want to experiment, try adding finely chopped nuts or white chocolate chips to the dough for extra texture and flavor.
- For a festive twist, try pairing these with Pumpkin Spice Snickerdoodles for a cozy seasonal assortment.
- If you love cheesecake desserts, you might enjoy exploring the classic New York Cheesecake recipe for a rich and creamy experience.
Prep Ahead & Store
You can prepare the cookie dough and cheesecake filling a day in advance. Store them separately in airtight containers in the refrigerator. When ready to bake, assemble and roll the cookies just before baking to maintain freshness.
After baking, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat gently before serving to enjoy that soft, creamy center.
Top Questions & Answers
Can I make these cookies dairy-free?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free cream cheese alternative for the filling. The texture may vary slightly, but they’ll still be delicious.
How do I prevent the cheesecake filling from leaking?
Make sure the filling is well chilled and your dough is properly sealed around it. Gently pinch the dough edges together to fully encase the filling before rolling in cinnamon sugar.
Can I freeze the cookie dough before baking?
Absolutely! Freeze the assembled cookie dough balls on a baking sheet until firm, then transfer to a freezer-safe bag. Bake them directly from frozen, adding a couple of extra minutes to the baking time.
Why do snickerdoodles use cream of tartar?
Cream of tartar provides the signature tangy flavor and helps create the chewy texture characteristic of snickerdoodles. It reacts with baking soda to give the cookies their lift and slight chewiness.
Try These Next
- Pumpkin Spice Snickerdoodles – A seasonal twist on the classic cinnamon cookie.
- Maple Tahini Chocolate Chip Cookies – Nutty, sweet, and chewy with a unique flavor profile.
- New York Cheesecake – For those who want the cheesecake experience in a classic dessert form.
That’s a Wrap
Baking Snickerdoodle Cheesecake Cookies is a delightful way to bring two beloved treats together into one unforgettable bite. The combination of soft, cinnamon-sugar coated cookies with a creamy cheesecake center elevates your cookie game to another level. Whether you bake them for a party, a gift, or just because, these cookies are sure to impress and satisfy. So gather your ingredients, warm up your oven, and enjoy every scrumptious moment of these special cookies.
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Snickerdoodle Cheesecake Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon salt.
- Using an electric mixer, beat 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/2 cup granulated sugar until fluffy and smooth. Add in 1/4 cup softened cream cheese and continue beating until fully incorporated and creamy.
- Mix in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
- In a small bowl, stir together 1/4 cup softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon cinnamon until smooth. Set aside.
- In another bowl, mix 2 tablespoons granulated sugar with 2 teaspoons cinnamon to make the cinnamon-sugar coating.
- Using a spoon or cookie scoop, take about 1 tablespoon of cookie dough and flatten it slightly. Place about 1 teaspoon of cheesecake filling in the center, then cover with another tablespoon of dough. Seal edges gently, forming a ball.
- Roll each cookie ball in the cinnamon-sugar coating until fully covered. Arrange on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until edges are set but centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to firm up while keeping a chewy center.
Notes
- Make sure butter and cream cheese are softened but not melting for best dough texture.
- Seal the dough edges well around the filling to prevent leaking during baking.
- You can freeze assembled cookie dough balls and bake from frozen, adding a few extra minutes to baking time.
