Ingredients For Snickerdoodles Cheesecake Cookies

• Unsalted Butter

• Granulated sugar

• Egg

• Vanilla Extract

• All Purpose Flour

• Cinnamon: The cinnamon is used to make a cinnamon sugar mixture to roll the cookie dough balls in before baking.

• Cream cheese

• Powdered sugar: It’s used for the cheesecake filling of the cookies.

• Baking soda: & Baking powder

• Salt

How To Make Snickerdoodle Cheesecake Cookies?

1. Cream Cheese Filling: Use room temperature cream cheese and mix it with powdered sugar and vanilla extract. Freeze the balls.

2. Whisk wet Ingredients together until fluffy and mixture turns an off-white colour.

3. Mix dry Ingredients together.

4. Scooping: Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and flatten out. Add the chilled cream cheese to the centre.

5. Baking: Bake for 12 to 14 minutes.

Filling Cookies

To fill the cookies without it oozing out the sides of the cookies, it’s important that your filling is thick, doesn’t stick to your fingers and is able to stay in its right shape. It’s very important to freeze the Nutella balls in the freezer while making the cookie dough until ready to be used. Another trick to prevent a sticky filling, is to use a cookie scoop to have a proper and clean filling that will sit perfectly in the centre of the cookies.

Keep in mind that your environment temperature can also have a high effect on how the filling might come out.

Can I Make The Cookies Without The Cheesecake Filling?

Of course! If you don’t want to stuff these snickerdoodle cookies with cream cheese because you don’t like it, don’t have it or whatever the reason may be, you can still make these soft and chewy snickerdoodle cookies without it, and they will still taste delicious. All you're going to do, is follow the recipe and ingredients as instructed, and just take out the step of freezing and filling the cookies with the cream cheese. Just don’t forget to roll the cookie dough balls in cinnamon and sugar before baking off!

How To Store Snickerdoodles Cheesecake Cookies?

These snickerdoodle cheesecake cookies should be stored at room temperature in an airtight container for 3 days or best to store in an airtight container in the fridge for 7 days, as they contain the cream cheese.

Serving size

• Around 10 to 12 cookies

Ingredients

• 1 cup butter, room temperature

• 1 cup granulated sugar

• 1 egg

• 2 tsp vanilla extract

• 2 cups All-purpose flour

• 1 tsp baking soda

• 1 tsp cream of tartar

• 1/4 tsp salt

Cheesecake Filling

• 1 block of cream cheese

• 4 tbsp powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

Cinnamon Sugar Mixture

• 1/4 cup granulated sugar

• 1 tbsp cinnamon

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside. To make the cinnamon sugar mixture, combine the granulated sugar and cinnamon together in a medium bowl. Mix until combined.

Step 2

• For the cream cheese filling, began by mixing the room temperature cream cheese with powdered sugar and vanilla extract until fluffy (around 3 minutes). Scoop 1 tbsp balls and place on a parchment paper lined tray/plate and place in the freezer until ready to use.

Step 3

• With a whisk, beat butter, and granulated sugar together until fluffy and mixture turns an off-white colour (about 2 minutes). Add the egg, and vanilla extract and mix until a smooth consistency.

Step 4

• Add the flour, baking soda, and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and flatten out. Place the cooled cream cheese ball in the center and fold cookie dough around it. Roll the cookie dough ball in the cinnamon sugar mixture.

Step 5

• Bake for 12 to 14 minutes, or until the cookies have puffed up and the center is still gooey. Let cool for 10 minutes before devouring. Enjoy!