Cheesecake Stuffed Snickerdoodle Cookies for Fall Baking Bliss

These Cheesecake Stuffed Snickerdoodle Cookies are a delightful twist on a classic favorite. I remember baking snickerdoodles with my son, Jake, every fall. We’d fill the kitchen with laughter and the sweet aroma of cinnamon, and now we’re adding a creamy cheesecake surprise to the mix!

Why You’ll Love It

• They combine two beloved treats into one delicious cookie.
• The creamy cheesecake filling adds a rich texture that pairs perfectly with the cinnamon-sugar coating.
• They’re a fun and festive dessert for Thanksgiving gatherings.

Pure Comfort

Biting into these cookies is like wrapping yourself in a warm blanket on a chilly day. The soft, chewy snickerdoodle exterior and the creamy center create a cozy treat that brings everyone together.

What You Need

• 1 cup 1 cup all-purpose flour (120 g) – Sifted for a lighter texture.
• 1/2 tsp 1/2 tsp baking soda
• 1/4 tsp 1/4 tsp salt – Enhances flavor.
• 1/2 cup 1/2 cup unsalted butter, softened (113 g) – Can substitute with coconut oil for dairy-free.
• 1/2 cup 1/2 cup granulated sugar (100 g)
• 1/4 cup 1/4 cup brown sugar (50 g)
• 1 1 large egg – Room temperature for better mixing.
• 1 tsp 1 tsp vanilla extract
• 1 tsp 1 tsp ground cinnamon – Plus more for rolling.
• 1 package 1 package (8 oz) cream cheese, softened (226 g) – Can use Neufchâtel for a lighter option.
• 1/4 cup 1/4 cup powdered sugar (30 g)
• 1/2 tsp 1/2 tsp vanilla extract

Time to Cook

Prep: 20 minutes | Cook: 12 minutes | Total: 32 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C). This temperature will help your cookies bake evenly and get that lovely golden color.
2. In a mixing bowl, whisk together the flour, baking soda, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour.
3. In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes, and you’ll notice a nice creamy texture forming.
4. Add the egg and vanilla extract to the butter mixture, mixing well until everything is combined. The batter should be smooth and slightly glossy.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; you want your cookies to stay tender.
6. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. This creamy filling is what makes these cookies special.
7. Scoop a tablespoon of cookie dough, flatten it, and place a teaspoon of the cheesecake filling in the center. Fold the dough around the filling and roll it into a ball.
8. Roll each ball in a mixture of cinnamon and sugar before placing them on a baking sheet lined with parchment paper. This adds that classic snickerdoodle flavor.
9. Bake for 10-12 minutes until the edges are lightly golden. The centers may look a little soft, but they will firm up as they cool.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set perfectly.

Make It Perfect

• For a fun twist, try adding a pinch of nutmeg to the cinnamon-sugar mix.
• If you want to make these cookies ahead of time, you can freeze the dough balls and bake them fresh when needed.
• Make sure your cream cheese is softened to avoid lumps in the filling.

Mix It Up

• Add chocolate chips to the cookie dough for a chocolatey surprise.
• Swap out the cinnamon for pumpkin spice for a seasonal twist.

Perfect Partners

• Serve these cookies with a warm cup of apple cider.
• Pair with vanilla ice cream for an extra indulgent treat.

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FAQs

Conclusion

These Cheesecake Stuffed Snickerdoodle Cookies are sure to become a favorite in your fall baking lineup. With their creamy filling and warm spices, they’re perfect for sharing with family and friends during the holidays. So, gather your loved ones and enjoy the bliss of these delightful treats!

Cheesecake Stuffed Snickerdoodle Cookies for Fall Baking Bliss

Cheesecake Stuffed Snickerdoodle Cookies combine a soft, chewy cinnamon-sugar exterior with a creamy cheesecake filling. These easy-to-make cookies are a delightful fall treat perfect for holiday gatherings and cozy moments.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert

Cuisine American

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Parchment Paper

Ingredients

  

Main

• 1 cup all-purpose flour Sifted for a lighter texture
• 1/2 tsp baking soda
• 1/4 tsp salt Enhances flavor
• 1/2 cup unsalted butter Softened; can substitute with coconut oil for dairy-free
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg Room temperature for better mixing
• 1 tsp vanilla extract
• 1 tsp ground cinnamon Plus more for rolling
• 1 package (8 oz) cream cheese Softened; can use Neufchâtel for lighter option
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C).
• Whisk together flour, baking soda, and salt in a bowl.
• Cream softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add egg and vanilla extract to butter mixture and mix until combined.
• Gradually add dry ingredients to wet ingredients and mix until just combined.
• Beat cream cheese, powdered sugar, and vanilla extract together until smooth.
• Scoop a tablespoon of cookie dough, flatten it, and place a teaspoon of cheesecake filling in the center.
• Fold the dough around the filling and roll into a ball.
• Roll each ball in a mixture of cinnamon and sugar and place on a parchment-lined baking sheet.
• Bake for 10 to 12 minutes until edges are lightly golden.
• Allow cookies to cool on the baking sheet before transferring to a wire rack.

Keyword cheesecake, cinnamon, Cookies, cream cheese, Fall, snickerdoodle