Description
Delicious snickerdoodle cheesecake cookies that combine the flavors of classic snickerdoodles and creamy cheesecake.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons cinnamon sugar (cinnamon and sugar mix)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, mix the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Take a scoop of cookie dough, flatten it, and place a small amount of cream cheese mixture in the center. Fold the dough around the filling and roll into a ball.
- Roll each ball in cinnamon sugar before placing on a baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- These cookies are best served fresh.
- Adjust cinnamon sugar to your taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle, cheesecake, cookies, dessert