Cream Cheese Filled Snickerdoodles
Soft and chewy snickerdoodles with a sweet cream cheese filling in the middle.
Happy Monday everyone! It’s finally starting to (maybe?) cool down around here and feel just a little bit like Fall. Which means we should all head inside, don our fuzzy sweaters, and turn on the oven!
Because the arrival Fall necessitates cookies. Obvs.
And it just so happens that I have a fabulous Fall cookie to share with you today. Cream Cheese (think cheesecake) Filled Snickerdoodles ????.
The ingredients for these Snickerdoodles are fairly standard. I’m using my favorite snickerdoodle cookie dough as the base of course. These snickerdoodles turn out famously soft and dreamy every single time.
The sweet cream cheese filling in the center of these cookies is incredibly simple with only two ingredients: cream cheese and sugar. To get the cream cheese filling inside, all you’ll need to do is scoop about a teaspoon onto a flattened bit of dough. Place another flattened piece of dough on top and pinch the sides together to seal it up nice and tight. After that, roll it into a ball, and you’re ready to continue. Easy!
Enjoy, and Happy Fall, ya’ll!
- 1 cup butter, softened
- 1 1/4 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 1 tsp ground cinnamon
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 2 tsp cream of tartar
- 1/4 cup granulated sugar + 1 tablespoon cinnamon for rolling
For the Filling:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
Preheat oven to 350ºF.
Beat together the butter and sugar until smooth and creamy. Add the egg yolks one at a time, mixing in between additions.
Mix in the vanilla and ground cinnamon.
In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add mixture to the mixing bowl with butter and sugar.
Mix until dough forms (it may be crumbly at first, but be patient, the dough will form!).
Make the cream cheese filling: whisk together the cream cheese and the sugar.
Scoop out two tablespoons of dough and flatten each piece of dough. Scoop 1 tsp of the cream cheese filling onto one piece of dough. Cover with the other piece and pinch the edges together to seal. Roll the dough into a ball, and then roll the ball in the cinnamon sugar to coat.
Repeat with remaining dough and filling.
Place dough on ungreased cookie sheet 2 inches apart. Bake for 9 minutes. Let cool on cookie sheet.