Irresistible Cheesecake Stuffed Snickerdoodles Recipe

Baking cookies always brings back the best memories, doesn’t it? I remember being a kid, crammed into the kitchen with my cousins, flour *everywhere*, trying to make my granny’s famous snickerdoodles. We’d sneak bites of the dough when she wasn’t looking (oops!). Now, I’ve taken those classic snickerdoodles and given them a super fun twist: I’ve stuffed ’em with cheesecake!

These Cheesecake Stuffed Snickerdoodles are seriously dreamy. You get that warm, cinnamon-sugar goodness of a snickerdoodle, then BAM! Creamy, tangy cheesecake filling in the middle. It’s like two desserts in one, and trust me, it works. I’m Riley Thompson, by the way, and I’m all about making baking easy and delicious, so let’s get started on these little beauties!

Why You’ll Love These Cheesecake Stuffed Snickerdoodles

Okay, get ready to fall in love! These cookies are seriously addictive, and here’s why:

The Perfect Combination

Seriously, it’s the best of both worlds! You’ve got that chewy, cinnamon-y snickerdoodle on the outside and a creamy, tangy cheesecake surprise inside. What’s not to love?

Easy to Make

Don’t let the “stuffed” part scare you! I promise, this recipe is super straightforward. If I can do it (and I’ve had my share of kitchen disasters!), you totally can too.

Impress Your Friends and Family

These Cheesecake Stuffed Snickerdoodles are guaranteed to wow! Bring them to a party, a holiday gathering, or just make them for a cozy night in. Everyone will think you’re a baking genius!

Ingredients for Cheesecake Stuffed Snickerdoodles

Alright, let’s gather everything we need to make these amazing cookies! Here’s the lineup:

For the Snickerdoodle Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cream of tartar

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Make sure your butter and cream cheese are nice and soft – it makes a huge difference! And don’t skimp on the vanilla; it adds so much flavor!

How to Prepare Cheesecake Stuffed Snickerdoodles: Step-by-Step Instructions

Okay, here comes the fun part! Let’s get down to actually making these Cheesecake Stuffed Snickerdoodles. Don’t worry, I’ll walk you through every single step. We’ll start with the dough, then the filling, and then the magic happens!

Making the Snickerdoodle Dough

First, in a large bowl, cream together the softened butter and sugar until it’s light and fluffy. I like to use an electric mixer for this – it just makes things easier! Next, beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Now, this is important: cover the dough and chill it in the refrigerator for at least 30 minutes. Trust me, chilling is key – it prevents the cookies from spreading too much while baking.

Preparing the Cheesecake Filling

While the dough is chilling, let’s make that dreamy cheesecake filling! In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the egg yolk and vanilla extract until everything is perfectly combined. Make sure there are no lumps! If your cream cheese isn’t soft enough, you might end up with a lumpy filling, and nobody wants that.

Assembling the Cheesecake Stuffed Snickerdoodles

Alright, time to get stuffing! Preheat your oven to 375°F (190°C). Roll the snickerdoodle dough into 1-inch balls. Flatten each ball slightly and place a teaspoon of the cheesecake filling in the center. Gently fold the dough around the filling, sealing the edges to form a ball again. Make sure the filling is completely enclosed, or it might leak out during baking (oops!).

Baking Your Cheesecake Stuffed Snickerdoodles

Place the stuffed cookies onto a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup a breeze! Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them – you don’t want to overbake them! They should still be slightly soft in the center. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The Cinnamon Sugar Coating

While the cookies are cooling slightly, let’s get that cinnamon-sugar coating ready. In a small bowl, combine the sugar and cinnamon. Roll each warm cookie in the cinnamon-sugar mixture, making sure they’re evenly coated. This is my favorite part – that cinnamon-sugar smell is just heavenly!

Tips for Perfect Cheesecake Stuffed Snickerdoodles

Want your Cheesecake Stuffed Snickerdoodles to be total perfection? I’ve got a few tricks up my sleeve to guarantee success!

Chilling the Dough is Key

Seriously, don’t skip this step! Chilling the dough firms up the butter, which helps prevent the cookies from spreading too thin in the oven. Plus, it makes the dough easier to handle. Trust me, it’s worth the wait!

Don’t Overfill the Cookies

It’s tempting to stuff ’em full of that delicious cheesecake filling, but resist! Too much filling, and it’ll ooze out while baking, making a mess. A teaspoon per cookie is just right.

Watch the Baking Time

Overbaked snickerdoodles are sad snickerdoodles! Keep a close eye on them and pull them out of the oven when the edges are just starting to turn golden. They’ll continue to bake a bit as they cool, so slightly underbaked is better than overbaked!

Variations on Your Cheesecake Stuffed Snickerdoodles

Okay, so you’ve mastered the basic Cheesecake Stuffed Snickerdoodle? Awesome! Now, let’s get a little crazy and try some fun variations! These cookies are like a blank canvas, ready for your creative touch!

Chocolate Chip Cheesecake Stuffed Snickerdoodles

Chocolate chips make everything better, right? Simply add about 1/2 cup of your favorite chocolate chips (I love semi-sweet!) to the snickerdoodle dough. Or, for an extra chocolatey kick, stir a tablespoon of cocoa powder into the cheesecake filling. Yum!

Pumpkin Spice Cheesecake Stuffed Snickerdoodles

Fall vibes, anyone? Add 1/4 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the snickerdoodle dough. It’ll give these cookies a warm, cozy flavor that’s perfect for autumn. You could even add a pinch of nutmeg to the cheesecake filling for extra spice!

Storing Your Cheesecake Stuffed Snickerdoodles

Want to keep these Cheesecake Stuffed Snickerdoodles fresh and delicious? Here’s the lowdown on how to store them properly. Trust me, they won’t last long, but if you *do* have leftovers, here’s what to do!

How to Store Baked Cookies

For short-term storage (like, a few days… if they even last that long!), keep the baked cookies in an airtight container at room temperature. If you want to keep them a bit longer, pop ’em in the fridge – they’ll stay good for up to a week! Just be sure to let them come to room temperature before you dig in; they taste best that way.

Freezing Instructions

Want to keep a stash of these goodies for a rainy day? You can totally freeze them! Place the baked and cooled cookies in a single layer on a baking sheet and freeze for about 30 minutes, then transfer them to a freezer-safe bag or container. This prevents them from sticking together. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, just thaw them at room temperature. Easy peasy!

FAQ About Cheesecake Stuffed Snickerdoodles

Got questions about these Cheesecake Stuffed Snickerdoodles? I’ve got answers! Here are a few of the most common questions I get asked:

Can I make the dough ahead of time?

Absolutely! Making the snickerdoodle dough ahead of time is a great idea, especially if you’re short on time. Just prepare the dough as directed, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before rolling. Easy peasy!

Can I use a different type of cheese for the filling?

While cream cheese gives you that classic cheesecake tang, you could experiment! Mascarpone cheese would give you a super creamy, slightly sweeter filling. But honestly? I think cream cheese is the way to go for these Cheesecake Stuffed Snickerdoodles!

Why did my filling leak out of the cookies?

Ah, the dreaded filling leak! There are a couple of reasons why this might happen. First, make sure you’re sealing the edges of the dough really well after you add the filling. Second, don’t overfill the cookies! A teaspoon of filling is plenty. And finally, make sure your oven temperature is accurate. If it’s too hot, the filling might melt too quickly and burst out. Nobody wants leaky Cheesecake Stuffed Snickerdoodles!

Estimated Nutritional Information for Cheesecake Stuffed Snickerdoodles

Okay, so you’re probably wondering about the nutritional info for these little guys, right? I haven’t officially lab-tested them (haha!), but here’s a rough estimate based on the ingredients we used. Keep in mind, this is just an approximation, and it can vary based on the exact brands and measurements you use.

Per cookie (estimated):

• Calories: Around 200-250
• Fat: 10-15g
• Saturated Fat: 6-8g
• Cholesterol: 40-50mg
• Sodium: 100-150mg
• Carbohydrates: 25-30g
• Sugar: 15-20g
• Protein: 2-3g

So, yeah, these are definitely a treat! But hey, everything in moderation, right? And homemade goodies are always made with love (and a little bit of butter!), so enjoy every bite!

Enjoy Your Homemade Cheesecake Stuffed Snickerdoodles

Alright, you’ve made it! Go ahead and try one (or five!). Seriously, these Cheesecake Stuffed Snickerdoodles are the best, and I hope you love them as much as I do! Let me know what you think in the comments below, and don’t forget to rate the recipe! Happy baking!

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