Description
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.
Ingredients
Scale
Cookies
- 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
Filling
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons vanilla
Instructions
- 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.
Notes
- 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.
Nutrition
- 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
