Snickerdoodle Cheesecake Cookies
Featured Pinch Tips Video
- 1 1/2 c
- 1 c
- butter, softened
- 2 3/4 c
- all purpose flour
- 2 tsp
- cream of tartar
- 1 tsp
- baking soda
- 1/4 tsp
- 1/4 c
- 2 tsp
- cinnamon, ground
- 8 oz
- cream cheese
- 4 Tbsp
- 2 tsp
- vanilla extract
CREAM CHEESE FILLING
1Watch this video:
2Mix the cream cheese filling and set to the side.
3Heat oven to 400 degrees.
4Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
5Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
6Shape 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.
7Take 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.)
8Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
9Continue with #'s 6-8 until your plate is full.
10Place the plate in the freezer for about 5 minutes.
11Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.
12Bake 8 to 10 minutes or until set. Remove from cookie sheet. cool on wire rack.