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Homemade Snickerdoodle Cheesecake Cookies photo

Snickerdoodle Cheesecake Cookies

These Snickerdoodle Cheesecake Cookies combine classic cinnamon sugar with a creamy cheesecake center for an irresistible soft, chewy treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Cheesecake Filling:
  • 1/4 cup cream cheese softened
  • 1/4 cup granulated sugar for filling
  • 1 teaspoon cinnamon for filling
For the Cinnamon-Sugar Coating:
  • 2 tablespoons granulated sugar for rolling
  • 2 teaspoons cinnamon for rolling

Equipment

  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling rack
  • Spoon or Cookie Scoop

Method
 

Build Snickerdoodle Cheesecake Cookies Step by Step
  1. 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.
  2. 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.
  3. Mix in 1 large egg and 1 teaspoon vanilla extract until well combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  5. 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.
  6. In another bowl, mix 2 tablespoons granulated sugar with 2 teaspoons cinnamon to make the cinnamon-sugar coating.
  7. 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.
  8. 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.
  9. 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.