If you love a soft cookie with a dusting of cinnamon and sugar, it’s pretty hard to compete with the classic Snickerdoodle. The traditional cookie is slightly crunchy on the outside and soft in the center. As if Snickerdoodles aren’t addicting enough, this variation makes them even more irresistible! The center in this recipe has a cheesecake filling that really puts them over the top. It’s not a large amount of filling, only a small dollop of a combination of cream cheese, powdered sugar and vanilla. It’s just enough for you taste buds to say, “Well, well, well, what do we have here?” If you are a purist and just want a great traditional Snickerdoodle, this recipe is for you, minus the filling. On the other hand, I’m certain cheesecake lovers will appreciate the delicious surprise inside!
Watch my How To Video for Cheesecake Snickerdoodles here!
| Servings |
- 6 oz. cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon vanilla
Ingredients For the Filling:
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- In a mixing bowl, combine the butter, shortening, cream cheese and sugar, blending well until light and fluffy. Add egg and vanilla and blend. In a bowl, combine the flour, cream of tarter, baking soda and salt. Mix to combine, and then slowly add it, a little at a time to the wet mixture. Mix until well blended. Scoop into a bowl, cover and refrigerate for several hours or overnight. For the filling, mix together the remainder of the cream cheese (6 oz), powdered sugar and vanilla. In another bowl, combine 1 tablespoon of cinnamon and 3 tablespoons of sugar. To assemble, pour some cinnamon sugar into a baking sheet or plate. With the remainder of the cinnamon and sugar, add sparkly decorative sugar if available. (The sparkly sanding sugar is optional) then place in a shallow dish. Scoop a well-rounded tablespoon of dough and roll into a ball. Plate the dough ball on the baking sheet with the cinnamon sugar combination. Flatten the dough to a 2-inch in diameter disc. Spoon a small amount (about a half a teaspoon) of filling onto the disc, seal it and roll it back into a ball. Roll it into the cinnamon sugar mixture (with the sparkly sugar). Place the dough balls on a parchment or silpat lined baking sheet about 2 inches apart. Bake at 350 degrees for about 12-14 minutes or until edges just begin to turn brown. Remove the cookies from the oven and place on a cooling rack. When cooled, store the cookies in an airtight container. Yields approximately 16 cookies.
