Cream Cheese Stuffed Snickerdoodle Cookies are everything you love about a classic snickerdoodle recipe, but with a sweet, vanilla-infused cream cheese filling! These soft, chewy stuffed cookies are any cinnamon lover’s dream baked into reality.
Also, if you’re a snickerdoodle super fan like me, you’ll love these Perfect Snickerdoodle Cookies!
Table of Contents
- Soft Cream Cheese Stuffed Snickerdoodle Cookies
- Why You’ll Love This Stuffed Cookies Recipe
- Why Do Snickerdoodles Use Cream of Tartar?
- What You’ll Need
- How to Make Cream Cheese Stuffed Snickerdoodle Cookies
- Tips for Success
- How to Store Stuffed Cookies
- Can I Freeze These?
- More Stuffed Cookie Recipes
- Get the Recipe
You might be thinking to yourself, snickerdoodles are already a fantastic cookie. They’ve got that comforting, homey cinnamon flavor… why mess with a classic recipe? The answer, of course, is cream cheese. These cream cheese stuffed cookies with cinnamon sugar are perfection.
Actually, pillowy soft Cream Cheese Stuffed Snickerdoodles might even be life changing. The sugary cream cheese filling combined with the chewy cinnamon cookie exterior is a combination that you will not be able to get enough of. (I know this household can’t, anyway!)
At any rate, if you’re looking to up your cookie-baking game and try something new, these cinnamon cream cheese cookies are an easy opportunity! So go ahead and grab that sugar from the pantry already, and let’s get started – you know you want to!
Stuffed cookies sound more complicated than regular cookies. They are a little bit more complex, it’s true, but these cinnamon cookies with cream cheese filling are 100% worth the effort. Here’s why:
- Perfectly Sweet: Normally you just have that comforting cinnamon flavor with snickerdoodles, which is amazing, don’t get me wrong. But, with these stuffed cookies, the cinnamon mixes with the sweet vanilla cream cheese, and the sugary taste is out of this world.
- Quick Cook Time: Waiting is a concept of the past with these cinnamon-sugar cookies. You only need to wait 8 minutes (plus maybe a few more so they can cool) before they’re baked and ready!
- Terrific Texture: These stuffed cookies are perfectly chewy, but they still have somewhat of a golden-brown crisp to them, especially on the bottom. You really have to give them a try to experience just how flawless of a texture combination that is!
Why Do Snickerdoodles Use Cream of Tartar?
There are two main reasons that cream of tartar is used in a snickerdoodle recipe. The first is that the baking soda needs an acidic ingredient to react with, as there is no baking powder included. The second is that it infuses the cookies with a tangy flavor that’s quite different from that of a classic sugar cookie. In addition to the cinnamon, cream of tartar is one of the most key ingredients to making a snickerdoodle!
What You’ll Need
There are a couple more ingredient details to cover before we get to baking these cream cheese cookies. Note that you can find the exact amounts for each ingredient at the bottom of the post, in the recipe card!
For the Cookies:
- Sugar: I generally just use granulated sugar, but you could use a mix of granulated sugar and brown sugar if you like.
- Butter: You could choose either salted or unsalted butter – both work. Make sure it’s at room temperature before starting so that the cookies do not turn out too dense.
- Eggs: To bind the cookie dough together.
- Vanilla and Cinnamon: Pure vanilla extract and cinnamon blend together to create the classic, sweet snickerdoodle flavor you know and love.
- Flour: I just use all purpose flour when I make these cookies.
- Cream of Tartar and Baking Soda: If you don’t have any cream of tartar, you can use baking powder instead as long as you omit the baking soda as well.
- Salt: To balance and enhance the sweetness from the vanilla and cinnamon.
For the Filling:
- Cream Cheese: I recommend using brick cream cheese instead of the spread.
- Sugar and Vanilla: I always stick to granulated sugar for this part.
These sweet cinnamon cookies take a fair amount of time to prepare, but they’re worth every bit of the effort. There are two main parts to the cookie-making process today: the filling and the cookie dough. Here’s what you need to know:
For the Filling:
- Combine the Filling Ingredients: Mix the cream cheese, sugar, and vanilla. I used my hand mixer for this.
- Chill: Cover the cream cheese mixture and refrigerate for at least 30 minutes.
For the Cookies:
- Preheat the Oven to 400°: Then, cream the butter and sugar until fluffy. Add the eggs and vanilla and stir until combined.
- Mix in the Dry Ingredients: On low speed, mix in your flour, cream of tartar, baking soda and salt. Set the dough to the side for the moment when you’re done.
- Prepare the Cinnamon-Sugar Mixture: In a small bowl combine the remaining sugar and the cinnamon. Set that aside as well.
- Stuff the Cookies: Remove the cream cheese mixture from the refrigerator. For each cookie you will need 2 flattened balls of dough (about one tablespoon each – the flattened disk will be approximately 2 inches in diameter). Place a teaspoon of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal. Carefully form into a ball and roll in the cinnamon sugar mixture.
- Chill the Cookies: Place the finished cookies on a plate as you go and then refrigerate them. They should chill for 15 minutes before baking.
- Bake: When the dough is chilled, bake the cookies on a parchment lined baking sheet (2 inches apart) for 8 minutes. Transfer to a wire rack to cool.
Tips for Success
Now that you’re familiar with the steps for these stuffed cookies, I’ve got a few tips to help you as you go:
- Use Room Temperature Butter: As mentioned above, if the butter is too cold, the cookies could come out dense. Conversely, if the butter is too warm, the cookies will spread too much in the oven.
- Make Sure Your Baking Soda is Fresh: Expired baking soda will result in flat cookies.
- Don’t Over-Bake the Cookies: Even if it seems like they are not quite done at the centers, take them out of the oven and allow them to finish baking as they cool on the warm pan.
- Chill the Cream Cheese Filling: This step is important because otherwise the filling might be runny when you’re trying to stuff the cookie dough.
There are a couple of different ways that you can store your cream cheese filled snickerdoodles:
- At Room Temperature: If they’re going to be gone the day you make them, they can be kept in an airtight container at room temperature.
- In the Fridge: Otherwise, store them airtight in the fridge for 4-5 days.
Can I Freeze These?
Absolutely! You can freeze these stuffed cookies in an airtight container for 2-3 months.
Can’t get enough of these stuffed cookies? You might want to check out some similar cookie recipes with fun filling ideas, then!
- Cookie Dough Stuffed Chocolate Sprinkle Cookies
- S’mores Stuffed Chocolate Chip Cookies
- Nutella Stuffed Chocolate Chip Cookies
- Double Chocolate Caramel Stuffed Cookies
Cream Cheese Stuffed Snickerdoodle Cookies are everything you love about a classic snickerdoodle recipe, but with a sweet, vanilla-infused cream cheese filling! These soft, chewy cookies are any cinnamon lover’s dream baked into reality.
- 1 1/2 cups sugar
- 1 cup room temp butter
- 2 eggs
- 1 teaspoon vanilla
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons cinnamon
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons vanilla
- Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. I used my hand mixer for this.
- Cover the cream cheese mixture and refrigerate for at least 30 minutes.
- Preheat oven to 400°.
- Cream butter and 1 1/2 cup sugar until fluffy.
- Add eggs and 1 tsp vanilla. Mix until combined.
- On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.
- In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.
- Remove the cream cheese mixture from the refrigerator.
- For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter.)
- Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
- Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
- When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.
- Transfer to wire rack to cool.
- To Store: These cookies can be kept in an airtight container at room temperature if they’re going to be gone the day you make them. Otherwise, store them airtight in the fridge for 4-5 days.
- To Freeze: You can freeze these cookies in an airtight container for 2-3 months.
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 17.3 g
- Sodium: 190.5 mg
- Fat: 5.9 g
- Carbohydrates: 27.8 g
- Protein: 3.2 g
- Cholesterol: 20.6 mg
Keywords: easy snickerdoodle cookies, stuffed snickerdoodles, cream cheese snickerdoodles, best snickerdoodles recipe
Want To Save This Recipe?
Find more recipes like this:
PIN for later: