Snickerdoodle Cheesecake Cookies

Haley Leann Recipe

By Haley Leann HaleyLeann

Snickerdoodle Cheesecake Cookies...what a mouth full! But honestly, I didn't know what else to call them. I went to a cookie exchange and wanted to find some kind of "Christmas-y" cookies. I spent a while online and looking through my trusty Betty Crocker's New Cookbook trying to find what I wanted to make. I found a snickerdoodle recipe. Yummm. Then I got back online and found the Oatmeal Cookie Blog. If you haven't ever checked it out, you should! He has some super yummy looking recipes! Anyway, while I was searching through his site, I found recipes for stuffed cookies. That's right, they had me at, "Hello." Anyway, I started thinking...what if I combined his technique for stuffing with a snickerdoodle? So I went on a limb and tried it. The result? A soft, cinnamon, sugar, cream cheese, cookie, yummy goodness! Just try it...I triple dog dare you! ;-)

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Recipe Rating:
 3 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

SNICKERDOODLES
1 1/2 c
sugar
1 c
butter, softened
2
eggs
2 3/4 c
all purpose flour
2 tsp
cream of tartar
1 tsp
baking soda
1/4 tsp
salt
1/4 c
sugar
2 tsp
cinnamon, ground
CREAM CHEESE FILLING
8 oz
cream cheese
4 Tbsp
sugar
2 tsp
vanilla extract

Directions

1
Watch this video:
www.youtube.com/watch?v=doi...
2
Mix the cream cheese filling and set to the side.
3
Heat oven to 400 degrees.
4
Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
5
Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
6
Shape dough into two 2-inch balls. Flatten each one like in the video. Apply your filling to one flattened ball with your method of choice. Greg @ The Oatmeal Cookie Blog spoons his filling into the cookie. I took the advice from one of his readers and piped the filling in using a zip lock bag.
7
Take the other flattened ball and "sandwich" the two with the filling in the middle. Pinch the edges together (like a ravioli) then gently & slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (you will need to wash off your hands between each cookie or the dough will start to stick to your hands.)
8
Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
9
Continue with #'s 6-8 until your plate is full.
10
Place the plate in the freezer for about 5 minutes.
11
Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.
12
Bake 8 to 10 minutes or until set. Remove from cookie sheet. cool on wire rack.