. Cheesecake Stuffed Snickerdoodles🍪 – esrecipes

Cheesecake Stuffed Snickerdoodles🍪

by

I still remember my grandma Elsie’s kitchen. It always smelled of cinnamon and warm sugar. She made the best snickerdoodles, perfectly chewy with that distinctive crackly top. As a kid, I’d sneak dough balls when she wasn’t looking (don’t tell her!). Now, I’ve taken that beloved memory and given it a decadent upgrade. Introducing Cheesecake Stuffed Snickerdoodles – a truly irresistible combination of classic comfort and creamy indulgence. Get ready for some serious cookie love!

Why You’ll Fall in Love With This Recipe

These aren’t your average snickerdoodles. We’re elevating them to a whole new level of deliciousness. Imagine biting into a warm, cinnamon-spiced cookie… and then encountering a luscious, creamy cheesecake center. It’s a textural and flavor explosion! Here’s why you’ll absolutely adore this recipe:

  • The Perfect Balance: The tangy cheesecake filling cuts through the sweetness of the snickerdoodle dough. It’s not overly sweet, just perfectly balanced.
  • Easy to Make: Despite looking impressive, this recipe is surprisingly straightforward. No fancy equipment needed!
  • Crowd-Pleaser: Seriously, everyone loves these. They’re perfect for parties, gifts, or simply treating yourself (and your family).
  • That Snickerdoodle Magic: We’re keeping the essence of Elsie’s recipe – that signature crackly top and chewy interior – alive and well.
  • Ultimate Comfort Food: These cookies are pure, unadulterated comfort in every bite.

Ingredient List: Gather Your Supplies

Let’s get ready to bake! Here’s what you’ll need for both the snickerdoodle dough and the cheesecake filling.

For the Snickerdoodle Dough:

  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

For Coating:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Step-by-Step Cooking Instructions: Let’s Bake!

Now for the fun part! Follow these steps closely for amazing Cheesecake Stuffed Snickerdoodles.

Step 1: Make the Snickerdoodle Dough

  1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl (or using a stand mixer), cream together the softened butter and sugar until light and fluffy. This takes about 2-3 minutes – don’t rush it!
  4. Add Egg & Vanilla: Beat in the egg, then stir in the vanilla extract.
  5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing leads to tough cookies.

Step 2: Prepare the Cheesecake Filling

  1. Cream Cheese Base: In a small bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add Egg Yolk & Vanilla: Beat in the egg yolk and vanilla extract until well combined. Set aside.

Step 3: Assemble and Bake

  1. Chill the Dough: Wrap the snickerdoodle dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes it easier to handle.
  2. Roll & Fill: Remove the dough from the refrigerator. Roll the dough into tablespoon-sized balls.
  3. Create the Pocket: Gently flatten each dough ball into a circle. Place about ½ tablespoon of the cheesecake filling in the center of each circle.
  4. Seal & Roll: Pinch the edges of the dough together tightly to completely enclose the filling, forming a ball.
  5. Cinnamon Sugar Coating: In a small bowl, combine the sugar and cinnamon. Roll each cookie ball in the mixture, coating it evenly.
  6. Bake: Place the coated cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
  7. Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips, Variations, and Serving Suggestions: Level Up Your Cookies!

  • Cream Cheese Temperature is Key: Make sure your cream cheese is really softened for the cheesecake filling. This will ensure a smooth, lump-free filling.
  • Don’t Overbake: These cookies are best when they’re slightly soft in the center. Overbaking will dry them out.
  • Add a Sprinkling of Sea Salt: A light sprinkle of flaky sea salt on top adds a wonderful contrast to the sweetness.
  • Flavor Variations:
    • Lemon Cheesecake: Add a teaspoon of lemon zest to the cheesecake filling.
    • Chocolate Chunk: Stir in a few mini chocolate chips into the dough.
    • Brown Butter: Brown the butter before creaming it with the sugar for a nutty, deeper flavor.
  • Serving Suggestions:
    • Warm with Milk: Enjoy them warm with a glass of cold milk.
    • Ice Cream Topping: Crumble them over vanilla ice cream for a decadent dessert.
    • Gift in a Jar: Layer them with other baked goodies in a jar for a thoughtful homemade gift.

(Optional) Nutritional Information (per cookie, approximate):

  • Calories: 220-250
  • Fat: 12-15g
  • Carbohydrates: 28-32g
  • Protein: 2-3g
  • Please note: These values are estimates and can vary based on ingredient brands and portion sizes.

Time to Bake Some Magic!

These Cheesecake Stuffed Snickerdoodles are guaranteed to become a new family favorite. They’re a delightful twist on a classic, perfect for any occasion. Don’t be intimidated by the filling – it’s easier than it looks! So, gather your ingredients, preheat your oven, and get ready to experience a truly unforgettable cookie. Happy baking, and I hope these bring a little bit of Elsie’s kitchen warmth into your home!

Leave a Comment