Imagine a classic snickerdoodle: buttery, soft, rolled in cinnamon sugar, with those signature crinkly tops. Now imagine biting in and finding a creamy cheesecake center that’s tangy-sweet and just melts into the cookie. That’s the vibe.
These cheesecake-stuffed snickerdoodle cookies are the kind of “one more won’t hurt” treat that disappears fast at parties, holidays, or random Tuesday nights when you want bakery energy without leaving your kitchen.
Why You’ll Love This
You get the best of two desserts in one: chewy cinnamon-sugar snickerdoodles on the outside and a smooth cheesecake surprise on the inside. They look impressive, but the steps are super doable—and the freezer does most of the hard work.
Ingredients
- For the cheesecake filling: 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the snickerdoodle dough: 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- For rolling: 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How to Make It
- Make the cheesecake filling. In a small bowl, mix cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy. If it’s lumpy, keep mixing—soft cream cheese helps a lot.
- Portion and freeze. Scoop the filling into about 12 small teaspoon-sized dollops onto a parchment-lined plate or baking sheet. Freeze for 30–45 minutes, until firm. (This is the secret to clean stuffing.)
- Prep the oven and cinnamon sugar. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. In a small bowl, mix the 1/4 cup sugar and cinnamon for rolling.
- Mix the wet ingredients. In a medium bowl, cream butter and 3/4 cup sugar until light and fluffy (about 2 minutes). Beat in the egg and vanilla until smooth.
- Add the dry ingredients. Sprinkle in flour, cream of tartar, baking soda, and salt. Mix just until a soft dough forms. If it feels super sticky, let it sit for 5 minutes to hydrate, or chill for 10 minutes.
- Stuff the cookies. Scoop about 2 tablespoons of dough (roughly 40–45g) and flatten it in your palm. Place a frozen cheesecake dollop in the center, then wrap the dough around it and seal well. Roll into a smooth ball.
- Coat in cinnamon sugar. Roll each dough ball generously in the cinnamon-sugar mix. Place on baking sheets about 2–3 inches apart.
- Bake. Bake for 10–12 minutes, until the edges are set and the tops look puffed with light cracks. They should look slightly underbaked in the center—this keeps them soft.
- Cool (for real). Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack. The cheesecake center sets as they cool, so try to wait… at least a little.
Tips for the Best Results
- Freeze the filling. Don’t skip it. Soft filling = messy stuffing and leaks.
- Seal the dough completely. Pinch seams closed and roll smooth so the filling stays inside while baking.
- Use room-temp butter and egg. This helps the dough mix evenly and gives you a consistent texture.
- Measure flour correctly. Spoon into the measuring cup and level it off. Too much flour makes dry cookies.
- Don’t overbake. Pull them when the edges are set. Residual heat finishes the job.
- Batch your process. Portion all dough balls first, then stuff, then roll in cinnamon sugar for faster assembly.
Variations
- Pumpkin spice version: Swap cinnamon-sugar for a mix of cinnamon + pumpkin pie spice.
- Chocolate chip moment: Fold 1/2 cup mini chocolate chips into the cookie dough.
- Strawberry cheesecake vibe: Add 1–2 teaspoons strawberry jam to the cream cheese filling (swirl, don’t fully mix).
- Extra tangy: Add 1/2 teaspoon lemon zest to the cheesecake filling.
- Mini cookies: Use 1 tablespoon dough portions with smaller filling dollops; bake 9–10 minutes.
Storage & Reheating
Because of the cheesecake center, store these in an airtight container in the fridge for up to 5 days. For that fresh-baked feel, warm a cookie in the microwave for 8–12 seconds—just until the center turns creamy again (not hot and exploding).
FAQ
Do these need to be refrigerated?
Yes. The cheesecake filling is cream cheese-based, so once the cookies are cool, keep them in the fridge. They’re still soft and delicious chilled, and a quick microwave warm-up brings back the gooey center.
Why did my cheesecake filling leak out?
Usually it’s one of two things: the filling wasn’t frozen firm enough, or the dough wasn’t sealed completely. Make sure the filling dollops are solid, pinch the dough seams tightly, and roll the ball smooth before coating in cinnamon sugar.
Can I make the dough ahead of time?
Absolutely. Make the dough, cover it tightly, and refrigerate for up to 48 hours. Let it sit at room temp for 15–20 minutes so it’s scoopable, then stuff with frozen filling and bake.
Can I freeze cheesecake-stuffed snickerdoodle cookies?
Yes. Freeze baked cookies (fully cooled) in a sealed container for up to 2 months. Thaw overnight in the fridge, then warm for a few seconds in the microwave. You can also freeze the assembled, unbaked dough balls and bake from frozen—just add 1–2 minutes to the bake time.
How do I know when they’re done if the center is soft?
Look at the edges and tops, not the center. The edges should be set and lightly golden, and the tops should be puffed and crackly. They’ll continue to set as they cool on the baking sheet.