This month we had our 3rd Annual Cookie Exchange at work. While I know it’s not a competition, I feel like I always want to make something impressive and (obviously) delicious. I also want my cookie to be something a bit different or original, as there are a ton of chocolate chip cookies and gingerbread cookies in the mix. Nothing wrong with those of course, but I like to take it up a notch:

Since I had such rave reviews from my work friends after I made these Cheesecake Stuffed Funfetti Cookies for our Pride Bake Sale, I decided to remix that recipe for the holidays and give the same treatment to Snickerdoodles.

There was just one major problem. The recipe I found online for Cheesecake Stuffed Snickerdoodles was a big-time bust in every way. The cheesecake filling was too runny. The cookie dough was WAY too dry. And when you’re trying to wrap a crumbly dough around a soft filling, it’s just a messy disaster. I was able to salvage things by adding an extra egg to the dough and re-mixing, but I would not recommend that recipe.

Instead, I remade these at Christmastime with the Funfetti Cookie recipe as my foundation. I swapped the sprinkles in the dough for some cinnamon, rolled the dough balls in cinnamon sugar and I was in business. Haters say they’re not true Snickerdoodles without cream of tartar, but I’m long past the days of caring about recipe authenticity.

These are delicious, and we now have Cheesecake Stuffed Cookies for all seasons!

Cheesecake Stuffed Snickerdoodles

Source: Identical Recipes

Cheesecake Filling

  • 1 block cream cheese, room temperature
  • 1/2 cup icing sugar
  • 1 tsp vanilla

Cookies

  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

+ 1/3 cup sugar mixed with 1 tbsp cinnamon for rolling

Directions

  1. For the cheesecake filling, mix the cream cheese, icing sugar and vanilla together until smooth and combined. Line a plate or baking sheet (that will fit in your freezer) with parchment paper.
  2. Use a spoon to scoop dollops (about 1/2 tbsp in size) of the filling onto the plate/sheet – aim for 24. Freeze for at least 45 minutes, or until you’re ready to form and bake the cookies.
  3. For the cookies, cream together the butter and sugar until mixture lightens in colour. Add the egg and vanilla until fully combined.
  4. Add the flour, baking powder, baking soda and salt and mix again until just combined.
  5. Line another plate or baking sheet with parchment paper. Divide the dough into 24 balls, and place on the plate. Chill in the fridge for 20-30 minutes.
  6. To form/bake the cookies, preheat the oven to 350 and line cookie sheets with parchment paper.
  7. Flatten the cookie dough balls in the palm of your hand, and place a dollop of cheesecake filling in the centre. Wrap the cookie dough around the filling, completely covering it.
  8. Roll each cookie in cinnamon sugar, and place on the cookie sheets, at least 3″ apart.
  9. Bake for 13-15 minutes.