Cheesecake Filled Snickerdoodles
Soft snickerdoodle cookies with a hidden cream cheese filling in the center.
Ingredients
| 1/2 cup | 120 ml | unsalted butter, softened |
| 1/4 cup | 60 ml | granulated sugar |
| 3/4 cup | 180 ml | packed light brown sugar |
| 1 teaspoon | 5 ml | pure vanilla extract |
| 1 | large egg, room temperature | |
| 2 cups | 480 ml | all-purpose flour |
| 1 3.5 oz package | vanilla pudding mix (or butterscotch pudding for stronger flavor) | |
| 1/2 teaspoon | 2.5 ml | cream of tartar |
| 1/2 teaspoon | 2.5 ml | baking soda |
| 1/4 teaspoon | 1.3 ml | salt |
| 1/2 teaspoon | 2.5 ml | ground cinnamon |
| 4 oz | 115 g | cream cheese, softened (for filling) |
| 2 Tablespoons | 30 ml | unsalted butter, softened (for filling) |
| 1 teaspoon | 5 ml | vanilla extract (for filling) |
| 1 cup | 240 ml | powdered sugar (for filling) |
| 1/4 cup | 60 ml | granulated sugar (for rolling) |
Instructions
To make the filling:
- In a medium mixing bowl, mix cream cheese, butter and vanilla. Add sifted powdered sugar and mix in well.
- Scoop the filling with a teaspoon and place on a parchment paper lined sheet.
- Chill in the fridge for at least 1 hour.
To make the cookie dough:
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
- In a large mixing bowl, cream butter with an electric mixer for 30 seconds.
- Add both sugars and cream until light and fluffy, about 2 minutes.
- Add egg and vanilla and mix on low just until incorporated.
- In another mixing bowl, whisk together the dry ingredients (flour, pudding mix, baking soda, cream of tartar, salt and cinnamon).
- Add the dry ingredients to the wet ingredients and stir until incorporated.
Assembly:
- Mix sugar and cinnamon in a small bowl.
- Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size). Flatten in your hands into a patty. Place a chilled teaspoon of the cheesecake filling in the center of the cookie patty. You can place another cookie dough patty on top and pinch the seams or gather the seams of the single patty and close the seam. Make sure the filling is well hidden inside.
- Roll the cookie dough into a ball.
- Roll each ball in sugar. Place on a cookie sheet.
- Bake the cookies for 11 to 14 minutes.
- Cool cookies on the baking sheet for 2 minutes, then gently transfer onto a cooling rack to cool completely.
- Store in an air-tight container for up to 3 days. Because of the cheesecake filling, it's best to store the cookies in the fridge and bring to room temperature before serving.