Description
Delicious snickerdoodle cheesecake cookies with a creamy center.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup sugar for rolling
- 1 teaspoon cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter, sugar, and brown sugar.
- Add eggs and vanilla; mix well.
- In another bowl, combine flour, baking soda, cream of tartar, and salt.
- Gradually add the dry mixture to the wet mixture.
- In a separate bowl, beat cream cheese, sugar, and cinnamon until smooth.
- Form the cookie dough into balls and flatten slightly.
- Add a dollop of cream cheese mixture on top of each cookie dough ball.
- Cover the cream cheese with more cookie dough.
- Roll in cinnamon sugar mixture.
- Place on baking sheet and bake for 10-12 minutes.
- Let cool before serving.
Notes
- Ensure cream cheese is softened for easy mixing.
- Do not overbake for soft cookies.
- Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle cheesecake cookies