Cheesecake Filled Snickerdoodles
If you’re on the hunt for a dessert that combines the comforting warmth of snickerdoodles with the creamy richness of cheesecake, then look no further! These Cheesecake Filled Snickerdoodles are an incredible treat that will leave your taste buds dancing. Imagine biting into a soft, cinnamon-sugar-coated cookie only to discover a luscious cheesecake center. It’s the best of both worlds wrapped in one delightful package. Perfect for sharing with friends and family or savored alone with a cup of coffee, this recipe is sure to impress.
Why This Recipe is a Keeper
Cheesecake Filled Snickerdoodles are not just a creative twist on a classic cookie; they offer an irresistible flavor profile that combines softness, sweetness, and a hint of spice. Each bite delivers a delightful contrast between the chewy texture of the cookie and the creamy filling. Plus, they are incredibly versatile—you can easily adjust the flavors to suit your preferences. Whether it’s for a holiday gathering, birthday party, or simply a cozy night in, these cookies are bound to become a favorite!
Ingredient Breakdown
To create these delicious Cheesecake Filled Snickerdoodles, you’ll need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 (3.5 oz.) package vanilla pudding mix (butterscotch pudding for a stronger flavor)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 oz. cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/4 cup granulated sugar (for rolling)
Must-Have Equipment
Before you start baking, make sure you have the following equipment handy:
- Baking sheets – for placing your cookies as they bake.
- Mixing bowls – for combining your ingredients.
- Electric mixer – to achieve a smooth and creamy cheesecake filling.
- Cookie scoop – for evenly sized cookies.
- Spatula – for transferring cookies to and from the baking sheet.
- Measuring cups and spoons – for accurate ingredient measurements.
How to Prepare Cheesecake Filled Snickerdoodles
Follow these simple steps to create your own batch of Cheesecake Filled Snickerdoodles:
Step 1: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Stir in the vanilla extract and the room temperature egg until well combined.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, vanilla pudding mix, cream of tartar, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 3: Prepare the Cheesecake Filling
In a separate bowl, beat the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until creamy and fully combined. Set aside.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Using a cookie scoop, take a small amount of cookie dough and flatten it in your palm. Place about a teaspoon of the cheesecake filling in the center and then wrap the cookie dough around the filling, rolling it into a ball. Repeat this process until all dough and filling have been used.
Step 5: Roll in Cinnamon Sugar
In a small bowl, mix together the 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
Step 6: Bake
Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will puff up and then settle as they cool.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Cheesecake Filled Snickerdoodles warm or at room temperature!
Substitutions by Diet
If you’re looking to adapt this recipe for specific dietary needs, consider the following substitutions:
- Dairy-free: Use dairy-free butter and cream cheese alternatives.
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Lower sugar: Use a sugar substitute or reduce the amount of sugar in the cookie dough.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan cream cheese.
Method to the Madness
Creating these Cheesecake Filled Snickerdoodles is both an art and a science. The combination of the buttery dough and the tangy cheesecake filling creates a delightful balance of flavors. The addition of the vanilla pudding mix not only enhances the taste but also adds moisture and a tender texture to the cookies. Rolling them in cinnamon sugar elevates the taste, giving you that signature snickerdoodle vibe that everyone loves.
When baking, be sure to watch the timing closely. Overbaking can lead to dry cookies, while underbaking can result in a gooey center that won’t hold up. The key is to allow them to cool properly on the baking sheet before transferring them to a wire rack, ensuring they firm up just right.
Best Ways to Store
To keep your Cheesecake Filled Snickerdoodles fresh and delicious, follow these storage tips:
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, where they can last for up to 3 months. When ready to enjoy, simply thaw them at room temperature or warm them briefly in the oven.
Helpful Q&A
Can I use flavored pudding mix instead of vanilla?
Absolutely! Using butterscotch pudding mix will give the cheesecake filling a richer flavor. Feel free to experiment with other flavors that you enjoy!
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder. Just remember to reduce the baking soda by the same amount to maintain balance in the recipe.
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. Just allow it to soften slightly at room temperature before rolling it into balls.
Are these cookies suitable for shipping?
Yes, Cheesecake Filled Snickerdoodles can be shipped! Just ensure they are well packaged in an airtight container to maintain freshness during transit.
Hungry for More?
If you love these Cheesecake Filled Snickerdoodles, be sure to check out more scrumptious dessert recipes on our blog! From classic cookies to decadent cakes, there’s something for everyone. Each recipe is crafted with love and creativity, ensuring that your baking adventures are always delicious.
Indulging in a warm Cheesecake Filled Snickerdoodle is more than just enjoying a cookie; it’s about experiencing a delightful blend of textures and flavors that create a moment of pure bliss. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, this recipe is bound to become a cherished favorite in your household. Happy baking!
Cheesecake Filled Snickerdoodles
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Stir in the vanilla extract and room temperature egg until well combined.
- In another bowl, whisk together the all-purpose flour, vanilla pudding mix, cream of tartar, baking soda, salt, and ground cinnamon. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a separate bowl, beat the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until creamy and fully combined. Set aside.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, flatten a small amount of cookie dough in your palm, place about a teaspoon of cheesecake filling in the center, and wrap the dough around the filling, rolling it into a ball.
- In a small bowl, mix together the 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
- Place cookie balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden. Cookies will puff up and then settle as they cool.
- Allow cookies to cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
- For a different flavor, try using butterscotch pudding mix in the filling.
