Ingredients

For the Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Caramel Sauce (optional):

• 1 cup caramel sauce, for drizzling or dipping

Instructions

Step 1: Prepare the Dough

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2–3 minutes. This helps incorporate air, which will give your cookies a soft texture.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and blend until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing to keep the cookies tender.
4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps prevent spreading when baking.

Step 2: Make the Cheesecake Filling

1. Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese, 1/4 cup of granulated sugar, and vanilla extract until smooth and creamy.
2. Chill the Filling: Refrigerate the cheesecake filling for about 15 minutes to help it firm up, making it easier to scoop and work with when filling the cookies.

Step 3: Assemble the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop the Dough: Take about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Scoop a small amount (around 1/2 teaspoon) of the cheesecake filling and place it in the center of the dough. Gently fold the dough around the filling, rolling it into a ball to seal the cheesecake inside.
3. Roll in Cinnamon Sugar: In a small bowl, combine 1 cup of sugar with 1 tablespoon of cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring an even coating.
4. Place on Baking Sheet: Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.

Step 4: Bake the Cookies

1. Bake: Bake the cookies for 12–15 minutes, or until the edges are set and the tops start to crack slightly. The cookies may appear soft in the center, but they will firm up as they cool.
2. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 5: Serve with Caramel Sauce (Optional)

1. Drizzle or Dip: If desired, drizzle the caramel sauce over the cooled cookies or serve it as a dipping sauce for an extra layer of indulgent sweetness.

Nutrition Facts (approximate per cookie, based on 24 cookies)

• Calories: 210
• Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 65mg
• Carbohydrates: 26g
• Sugar: 17g
• Protein: 2g

Frequently Asked Questions (FAQs)

Q: Can I make the dough and filling ahead of time?
A: Absolutely! You can make both the dough and cheesecake filling a day in advance. Store the dough and filling separately in the refrigerator, and assemble the cookies when ready to bake.

Q: Can I freeze these cookies?
A: Yes, you can freeze unbaked or baked cookies. To freeze unbaked cookies, assemble and coat them in cinnamon sugar, then freeze on a baking sheet before transferring them to a freezer bag. Bake directly from frozen, adding a couple of extra minutes. To freeze baked cookies, wrap them individually and store in an airtight container for up to 2 months.

Q: What’s the best way to prevent the cheesecake filling from leaking?
A: Be sure to fully encase the cheesecake filling with cookie dough. A well-chilled filling also makes it easier to shape and seal the cookies.

Tips for Success

• Room Temperature Ingredients: Use room temperature butter and cream cheese for a smoother mixture. Cold ingredients can cause lumps and make it harder to blend.
• Don’t Overfill: Use a small amount of cheesecake filling to avoid leaks. Too much filling can cause the cookies to spread unevenly or split open.
• Even Coating: Roll the cookies well in the cinnamon-sugar mixture for that classic snickerdoodle look and flavor.
• Chill for Control: Chilling the dough is key for easier handling and reduces spreading during baking.

Storage Tips

• Room Temperature: Store these cookies in an airtight container at room temperature for up to 3 days.
• Refrigerator: If you want to keep them a bit longer, store them in the refrigerator for up to a week. Just be sure to let them come to room temperature before serving to enjoy their best texture.
• Freezer: Freeze assembled, unbaked cookies for up to 3 months, or freeze baked cookies for up to 2 months. Be sure to wrap them individually to prevent freezer burn and to keep the flavors fresh.

Conclusion

These Cheesecake-Stuffed Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. Filled with a smooth and tangy cheesecake center and rolled in warm cinnamon sugar, they’re perfect for anyone who loves a soft, chewy cookie with a surprise inside. Serve them with caramel sauce for a truly irresistible treat! Whether you’re making them for a holiday spread, a cozy family gathering, or a dessert indulgence, these cookies are sure to become a favorite. Enjoy baking and sharing this delicious creation!