Experience the delightful fusion of classic snickerdoodle cookies with a creamy cheesecake filling in these Cheesecake Stuffed Snickerdoodle Cookies. Each bite combines the comforting warmth of cinnamon-sugar with a luscious cheesecake surprise, making them a perfect treat for any occasion, from casual gatherings to special celebrations.
Why You’ll Love This Recipe:
- Decadent Combination: The soft, chewy texture of snickerdoodle cookies complements the rich, creamy cheesecake filling, offering a delightful contrast of flavors and textures.
- Impressive Presentation: These cookies are not only delicious but also visually appealing, with their distinctive donut-like shape and cinnamon-sugar coating.
- Versatile Treat: Ideal for dessert tables, holiday parties, or as a homemade gift, these cookies are sure to impress friends and family alike.
Ingredients:
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Optional:
- 1 cup caramel sauce for drizzling (after baking)
Instructions:
Prepare the Dough:
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Prepare the Cheesecake Filling:
- Mix Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the filling to a piping bag fitted with a small round tip.
Shape the Cookies:
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form Dough Balls: Roll the cookie dough into 1-inch balls and flatten each ball into a circle about 2 inches in diameter.
- Add Filling: Pipe a small amount of cheesecake filling around the edges of each cookie circle. Fold the edges over to enclose the filling, pressing down gently to seal the dough.
- Cut Out Centers: Use a small cookie cutter (such as a round piping tip or a small knife) to cut out the center of each cookie, shaping them into a ring or donut-like form.
Coat the Cookies:
- Prepare Cinnamon Sugar: In a shallow dish, combine the granulated sugar and ground cinnamon.
- Coat Each Cookie: Roll each filled cookie in the cinnamon sugar mixture, ensuring an even coating all around.
Bake the Cookies:
- Arrange and Bake: Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the cookies are lightly golden and set. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional Caramel Drizzle:
- Drizzle Caramel (Optional): Once cooled, drizzle the tops of the cookies with caramel sauce for an extra indulgent touch.
Storage Options:
Store these Cheesecake Stuffed Snickerdoodle Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Enjoy them fresh or slightly warmed for a delightful treat!
These cookies are sure to be a hit with their irresistible combination of flavors and textures. Enjoy baking and savoring each delicious bite!