Cheesecake Stuffed Snickerdoodles – Soft, Chewy & Decadent
Take your cookies to the next level with these Cheesecake Stuffed Snickerdoodles! Soft, chewy cinnamon sugar cookies are filled with creamy cheesecake for a sweet, indulgent surprise in every bite. Perfect for holidays, parties, or anytime you want a decadent treat. Easy to make and irresistibly delicious—your family and friends will be asking for more!
Equipment
- Mixing bowls and electric mixer
- Measuring cups & spoons
- Baking sheet lined with parchment paper or silicone mat
- Cooling rack
- Optional: cookie scoop for uniform size
Ingredients
Snickerdoodle Dough:
- 2 ¾ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon lemon zest
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Optional Finishing:
- Powdered sugar, chocolate drizzle, caramel drizzle, or berries
Instructions
- Prepare Dough: In a bowl, whisk flour, baking soda, cream of tartar, salt, and cinnamon. In a separate bowl, cream butter and sugar until light. Add eggs and vanilla. Gradually mix in dry ingredients. Chill dough 30 minutes.
- Make Filling: Beat cream cheese, sugar, vanilla, and lemon zest until smooth.
- Assemble Cookies: Scoop dough, flatten slightly, and place a spoonful of cheesecake filling in the center. Wrap dough around filling, sealing edges.
- Coat & Bake: Roll each cookie in cinnamon-sugar. Place on parchment-lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes until edges are lightly golden.
- Cool & Finish: Cool on a rack. Optionally drizzle with chocolate or dust with powdered sugar.
Notes
- Chill dough and stuffed cookies slightly before baking to prevent spreading.
- Avoid overfilling cookies to prevent cheesecake leakage.
- Use cookie scoop for uniform sizes.
- Cookies can be stored in airtight container in fridge for up to 5 days, or frozen before or after baking.
- Freeze unbaked cookies individually, then bake directly from frozen, adding a few extra minutes.