Snickerdoodle Cookies With Cream Cheese In The Middle
Snickerdoodle

Snickerdoodle Cookies With Cream Cheese In The Middle

  • January 15, 2022

Christmas is only two weeks away and Santa will be expecting a plate full of his favorite treats.It makes for soft, thick and chewy cookies with gorgeous folds and cracks.I thought adding butterscotch chips took them over the top but this cheesecake filled version is out of this world!Pinch the edges together (like you would with a dumpling) and roll the cookie into a ball.You can also flatten one scoop of the dough into a patty, place the filling and fold the edges to close the seam.–>> Follow me on Pinterest, Facebook and Instagram for latest recipe updates!Course: Dessert Cuisine: American Keyword: filled snickerdoodles, snickerdoodles cookies Servings : 18 people Calories : 242 kcal Author : Anna Ingredients !for the cookie dough: 1/2 cup unsalted butter softened.1/2 teaspoon ground cinnamon !for the cheesecake filling: 4 oz cream cheese softened.1 cup powdered sugar !for rolling: 1/4 cup granulated sugar US Customary - Metric Instructions !to make the filling: In a medium mixing bowl, mix cream cheese, butter and vanilla.Scoop the filling with a teaspoon and place on a parchment paper lined sheet.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.Place a chilled teaspoons of the cheesecake filling in the center of the cookie patty.Because of the cheesecake filling, it's best to store the cookies in the fridge and bring to room temperature before serving.Nutrition Facts Cheesecake Filled Snickerdoodles Amount Per Serving Calories 242 Calories from Fat 72 % Daily Value* Fat 8g 12% Saturated Fat 5g 31% Cholesterol 32mg 11% Sodium 135mg 6% Potassium 52mg 1% Carbohydrates 38g 13% Sugar 26g 29% Protein 2g 4% Vitamin A 295IU 6% Calcium 19mg 2% Iron 0.8mg 4% * Percent Daily Values are based on a 2000 calorie diet. .

Cream Cheese Snickerdoodles

Cream Cheese Snickerdoodles

Cream Cheese Snickerdoodles

The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.I live for the holiday season when I get to share all of my family favorites, from classic No Bake Cookies to Snickerdoodles and everything in-between!But I also love a good spin on an old classic, and that’s exactly what these Cream Cheese Snickerdoodles that I’m sharing today are!Buttery soft, the signature tang of a classic Snickerdoodle is enhanced and transformed with the addition of half a brick of cream cheese into the batter.When you remove them from the oven the edges should be set and even lightly golden brown, but the centers may seem slightly under-done. .

Snickerdoodle Cream Cheese Cookies

Snickerdoodle Cream Cheese Cookies

Snickerdoodle Cream Cheese Cookies

Add these Snickerdoodle Cream Cheese Cookies to your holiday baking menu!I start planning the logistics of November and December at this time of the year.I usually make plates full of goodies to share with friends and neighbors.With no hormones, additives, or fillers and farm to fridge in just TWO days, Challenge dairy products have a taste you’ll love – my family does!A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY. .

Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles

This website may contain affiliate links and advertising so that we can provide recipes to you.Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie!Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a “WOW!” from your friends and family!This is why when I made these pumpkin cheesecake snickerdoodles that were stuffed with cream cheese well… let’s just say that I couldn’t stop at just one!The cinnamon and pumpkin smell filled my house when I baked these and after that, it was game over.It baked so perfectly and as soon as I bit into it, the ooey-gooey cream cheese inside took it over the top.In fact, bake these for an after-school snack, bring them to a party or drop some off for your neighbor to try!Because the base flavor is delicious cinnamon, once you add in some pumpkin and cream cheese you are making the perfect fall treat!Slowly add dry ingredients on low speed just until combined.In a small bowl, combine the sugar and spices for the coating and set aside.Pinch the edges together sealing in the cream cheese and roll into a ball.Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.Let cool on the baking sheet for 5 minutes and transfer to a wire rack.Pumpkin pie filling is mixed with spices and flavors and you don’t want that for these cookies since you are adding those on your own.Pumpkin pie filling is mixed with spices and flavors and you don’t want that for these cookies since you are adding those on your own.Refrigerator: Because these cookies have cream cheese in them, don’t store them on your counter.Place your cooled cookies into an airtight container and leave them in your fridge for up to a week!Place your cooled cookies into an airtight container and leave them in your fridge for up to a week!Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!".vanilla extract Filling Ingredients: ▢ 8 ounces cream cheese softened.▢ 2 teaspoons vanilla extract Cinnamon-sugar coating: ▢ ½ cup granulated sugar.▢ Dash of allspice Instructions In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.Blend in pumpkin puree, beat in egg and then add vanilla.Slowly add dry ingredients on low speed just until combined.Preheat oven to 350 and line your baking sheets with parchment paper.In a small bowl, combine the sugar and spices for the coating and set aside.Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese.Pinch the edges together sealing in the cream cheese and roll into a ball.Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.Let cool on the baking sheet for 5 minutes and transfer to a wire rack.Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. .

Cream Cheese Filled Snickerdoodles Recipe

Cream Cheese Filled Snickerdoodles Recipe

Cream Cheese Filled Snickerdoodles Recipe

When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.Soft and chewy snickerdoodles with a sweet cream cheese filling in the middle.Which means we should all head inside, don our fuzzy sweaters, and turn on the oven!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. .

Cheesecake Stuffed Pumpkin Snickerdoodles

Cheesecake Stuffed Pumpkin Snickerdoodles

Cheesecake Stuffed Pumpkin Snickerdoodles

Perfect for any party, gathering or just for the heck of it kind of cookie that you’ll want to make!Dash of allspice Instructions In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy.Add pumpkin puree, egg and vanilla to sugar mixture.Cover with saran wrap and chill dough for one hour.In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together.In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside.Flatten it like a pancake and place a teaspoon of the cream cheese in center.Slowly fold ends up and roll into a ball trapping cream cheese in the center.Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.Bake the cookies for 10-15 minutes or until the tops begin to crack.Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. .

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese

Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese

I knew this post was going to be revealed on the day before Valentine’s Day, so I made pink vanilla cream cheese frosting, sprinkled the bars with red sanding sugar, and added red, white, and pink candy bits.The cinnamon and sugar and the vanilla undertones tickled my snickerdoodle fancy.The frosting is vanilla-infused, and has a little bit of a tang from the cream cheese, balancing the sweetness.Print Yield: about 12 bars (8x8 or 9x9 pan) Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Easy, no-mixer bars that taste like snickerdoodle cookies.Soft, chewy, moist and topped with tangy cream cheese frosting.Ingredients Snickerdoodle Cookie Bars 1/2 cup unsalted butter, softened.Bake at 375F for 19 to 22 minutes, or until toothpick inserted in the middle of the pan comes out clean.Peanut Butter and Jelly Thumbprint Cookies (No-Bake, Vegan, GF).Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting.And here’s a Valentine’s Day Roundup post with Food, Kitchen items, and shoes. .

Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies, AKA Sickerdoodles on steroids!Cream Cheese Cookies, just the name of these has me drooling.But, then add cinnamon to the mix and I’m sold!These cinnamon cream cheese cookies remind me of snickerdoodles, however, they have the texture of meltaways.With pantry staple ingredients these cookie are easy to whip up!If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Cinnamon Cream Cheese Cookies recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe!If you’ve never had a Cream Cheese Cookie before, they are tender, slightly chewy, and as you can imagine, addictive!Add flour in slowly until fully incorporated, scraping the sides as needed.Place on a parchment lined cookie sheet about 2 inches apart.Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won’t get golden brown.Transfer cookies to a wire rack and let cool completely.How about adding a yummy cream cheese or powdered sugar glaze drizzled over each cookie WOW!For even more of a spicy kick, add more cinnamon to the cookie dough.I also think these would make a great cream cheese sugar cookie.Store cream cheese cookies in an airtight container, they should keep for up to 2 days, any longer you will want to play in the refrigerator to extend the life.You can also freeze cream cheese cookies for up to three months in as well in an airtight container, you can defrost on your countertop or in the refrigerator.You can easily double or halve this recipe depending on how many people you are serving.If you’ve tried these CINNAMON CREAM CHEESE COOKIES let me know in the comments how it turned out!You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!Add flour in slowly until fully incorporated, scraping the sides as needed.Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won't get golden brown.Transfer cookies to a wire rack and let cool completely.Video Notes You can easily double or halve this recipe depending on how many people you are serving. .

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing

Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.I never know when the boys are going to request their favorite Pumpkin Chocolate Chip Cookies!Beating the butter and sugar in this first stage does this to start off the dough’s texture.After you’ve scraped down the sides of the bowl, add the egg and vanilla until combined.Preheat your oven to 350 degrees while you start to roll out the dough into medium size balls.I used a medium cookie scoop to make them all uniform…so they all cooked evenly and all together happily in the oven.Roll into the cinnamon and sugar mixture and then pat the ball of dough gently with your palm after you’ve set on the pan.While the cookies are cooling, start whipping up the Cinnamon Cream Cheese Icing.Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.Alternate the heavy whipping cream and powdered sugar until the right consistency.You can hand frost these with a knife or by using a piping bag method.I simply couldn’t resist taking a bite (or two) out of this cookie that was just staring at me during it’s photo shoot premier.These little Pumpkin Snickerdoodles with (or without) the Cinnamon Cream Cheese Icing are sinfully delicious!Print Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing Author: Simply Gloria Soft, puffy pumpkin cookies surrounded in cinnamon and sugar.Preheat oven to 350 degrees while you start to roll out the dough into medium size balls.Pat the ball of dough gently with your palm after setting onto the pan (covered with parchment paper or a baking mat).Icing: Beat the softened cream cheese and vanilla for about 1 minute on medium high speed.Alternate the heavy whipping cream and powdered sugar until the right consistency.You can hand frost these with a knife or by using a piping bag method.Simply subscribe or Follow my blog with Bloglovin and every time I post something new…you’ll conveniently get it straight into your inbox!These Pumpkin Snickerdoodles With Cinnamon Cream Cheese Icing is shared and linked up to party with {Inspired By Charm} & {Weary Chef} & {Lemons For Lulu} & {Sugar Dish Me} & {Yummy Healthy Easy}. .

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