You may think you’ve seen it all when it comes to cookies, but let me introduce you to a delightful twist that combines the classic flavors of snickerdoodles with the creamy decadence of cheesecake! Cheesecake Filled Snickerdoodles are not only visually stunning but also incredibly indulgent. Imagine biting into a soft, cinnamon-sugar-dusted cookie only to find a luscious cheesecake center waiting for you. This recipe is a treat that will impress your family and friends and leave them coming back for more!
Why This Recipe is a Keeper
Cheesecake Filled Snickerdoodles are a perfect blend of flavors and textures that make them a must-try. The comforting taste of snickerdoodles paired with the rich creaminess of cheesecake creates a cookie experience unlike any other. Plus, they are simple to make and can be prepped ahead of time, making them ideal for gatherings, holidays, or just a cozy night in. Whether you’re a fan of classic cookies or looking to impress with something unique, this recipe is sure to be a hit!
Ingredients at a Glance
To create these delightful cookies, you will need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 cups all-purpose flour
- 1 (3.5 oz.) package vanilla pudding mix (butterscotch pudding for a stronger flavor!)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 oz. cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup granulated sugar (for rolling)
Must-Have Equipment
To make your baking experience smoother, gather the following tools:
- Baking sheets: Essential for placing your cookies while they bake.
- Mixing bowls: You’ll need a couple of sizes for mixing the cookie dough and the cheesecake filling.
- Electric mixer: Helps achieve the perfect creamy texture for both the cookie dough and filling.
- Spoon or cookie scoop: For portioning out your cookie dough.
- Parchment paper: Optional, but it helps to prevent sticking and makes clean-up easier.
Make Cheesecake Filled Snickerdoodles: A Simple Method
Follow these steps to create your Cheesecake Filled Snickerdoodles:
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Make sure the butter and cream cheese are softened to room temperature for easy mixing.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is creamy and well-combined. Add in the vanilla extract and the room-temperature egg, beating until fully incorporated.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, vanilla pudding mix, cream of tartar, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Step 4: Prepare the Cheesecake Filling
In another bowl, combine the softened cream cheese, softened butter, vanilla extract, and powdered sugar. Beat until smooth and creamy. Set this aside as you prepare the cookies.
Step 5: Assemble the Cookies
Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and flatten it in your palm. Add about a teaspoon of the cheesecake filling in the center, then wrap the dough around the filling to form a ball. Repeat until all the dough is used.
Step 6: Roll in Cinnamon Sugar
In a small bowl, combine the remaining granulated sugar and ground cinnamon. Roll each cookie ball in this mixture until fully coated.
Step 7: Bake
Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Substitutions by Category
If you don’t have certain ingredients on hand, consider these substitutions:
- Butter: You can use coconut oil or a dairy-free butter substitute.
- Granulated sugar: Coconut sugar or a sugar substitute can work for a healthier option.
- Egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can replace the egg for a vegan option.
- Cream cheese: Use a dairy-free cream cheese alternative for a vegan filling.
Method to the Madness
Creating these Cheesecake Filled Snickerdoodles is not just about following a recipe; it’s about embracing the joy of baking. The process of mixing, assembling, and finally enjoying these cookies is therapeutic and rewarding. The combination of the warm, spiced cookie with the cool and creamy cheesecake filling is a delightful contrast that will have you dreaming of your next batch.
Whether you whip these up for a cozy family night or to impress guests, they are bound to be a crowd-pleaser. If you’re a fan of cheesecake desserts, you might also enjoy making Cream Cheese Carrot Cake Bars or Cinnamon Toast Crunch Cheesecake Bites, both of which boast that creamy, dreamy flavor profile that we all love.
Keep-It-Fresh Plan
To keep your Cheesecake Filled Snickerdoodles fresh and delicious, follow these tips:
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the baked cookies for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking.
- Reheating: For the best texture, reheat cookies in the oven at 300°F (150°C) for about 5 minutes.
FAQ
Can I use a different flavor of pudding mix?
Absolutely! While vanilla is classic, butterscotch pudding gives a stronger flavor that pairs wonderfully with the cinnamon in snickerdoodles.
Do I have to chill the cookie dough before baking?
No need to chill the dough! This recipe is designed for immediate baking, but if you prefer a firmer texture, you can chill it for about 30 minutes.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend, and you’re good to go.
How do I know when my cookies are done baking?
Look for a slight golden color at the edges, and remember that they will continue to cook on the baking sheet after you take them out of the oven. The centers may appear soft, but they will firm up as they cool.
If you’re looking for more delightful baking projects for the weekend, consider trying:
Serve & Enjoy
Now that you’ve mastered the art of making Cheesecake Filled Snickerdoodles, it’s time to share your delicious creations! These cookies are perfect for gatherings, parties, or simply as a sweet treat to enjoy with your favorite beverage. The blend of flavors and textures will undoubtedly make them a favorite among your friends and family. Happy baking!
Cheesecake Filled Snickerdoodles
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Make sure the butter and cream cheese are softened to room temperature for easy mixing.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture is creamy and well-combined. Add in the vanilla extract and the room-temperature egg, beating until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, vanilla pudding mix, cream of tartar, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- In another bowl, combine the softened cream cheese, softened butter, vanilla extract, and powdered sugar. Beat until smooth and creamy. Set this aside as you prepare the cookies.
- Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and flatten it in your palm. Add about a teaspoon of the cheesecake filling in the center, then wrap the dough around the filling to form a ball. Repeat until all the dough is used.
- In a small bowl, combine the remaining granulated sugar and ground cinnamon. Roll each cookie ball in this mixture until fully coated.
- Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the baked cookies for up to 3 months, layered with parchment paper.
- For the best texture, reheat cookies in the oven at 300°F (150°C) for about 5 minutes.
