Cheesecake Stuffed Snickerdoodle Cookies (Soft, Thick, Holiday Favorite)

These cheesecake stuffed snickerdoodle cookies are thick, soft, and rolled in cinnamon sugar with a creamy cheesecake center. The perfect holiday cookie everyone loves. Makes 15 large cookies.

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Recipe Type: Dessert

Christmas

Winter

Prep Time: 50

Cook Time: 10

Total Time: 1

Servings: cookies

Calories: 331kcal

Video

Ingredients

Cookie Dough

1 cup unsalted butter room temperature
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon cornstarch

Cheesecake Filling

4 ounces cream cheese room temperature
1 egg yolk
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Cinnamon Sugar

¼ cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Make the cheesecake filling

In a mixing bowl, beat the room temperature cream cheese until smooth.
Add the egg yolk, granulated sugar, flour, and vanilla extract. Beat again until creamy and fully combined.
Scoop the filling into about 1/2 tablespoon sized balls onto a parchment-lined plate or tray.
Freeze for at least 30 minutes (this makes stuffing the cookies SO much easier).

Make the snickerdoodle cookie dough

In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy (about 3 minutes).
Add the eggs and vanilla extract, then beat until combined.
Add the flour, cream of tartar, salt, baking powder, and cornstarch. Mix just until the dough comes together (don’t overmix).
Cover and refrigerate the dough for at least 30 minutes.

Assemble + roll

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix the cinnamon and sugar together in a small bowl for rolling.
Scoop the chilled cookie dough into large balls (you should get 15).
Flatten each dough ball into a thick disk, place a frozen cheesecake filling ball in the center, then wrap the dough up and around it. Pinch and roll until fully sealed (no cheesecake peeking out!).
Roll each stuffed dough ball in the cinnamon sugar mixture until fully coated.
Place on the baking sheet with space between each cookie (they’re big).

Bake

Bake for 10–12 minutes, until the edges look set and the tops look slightly underdone (that’s how we keep them soft).
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Freezing the cheesecake filling is key. If it’s too soft, it will be difficult to stuff and may leak during baking.
Be sure to fully seal the cookie dough around the cheesecake filling. Any cracks can cause the filling to escape in the oven.
Do not overbake. The cookies should look slightly underdone in the center when removed from the oven. They will continue to set as they cool and stay soft.
For the best texture, allow cookies to cool completely before serving so the cheesecake center can set properly.
Because of the cream cheese filling, store cookies in the refrigerator once cooled. Let sit at room temperature for 10–15 minutes before eating for the best flavor and texture.

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