Snickerdoodle With Cream Cheese Filling
- January 14, 2022
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. .
Cheesecake Filled Snickerdoodles
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. .
Chewy Cheesecake-Stuffed Snickerdoodle Recipe Joy the Baker
Where the dough meets the cream cheese – everything is soft, cheesy, and right with the world.These cookies embody that gooey spirit, with a crisp, cinnamon spiced exterior.Whisk together softened cream cheese, powdered sugar, an egg yolk, a pinch of salt and a splash of vanilla.You can scoop teaspoon sized potions onto a parchment paper lined baking sheet and refrigerate them.While the cheesecake filling chills, make the cookie dough for this snickerdoodle recipe.Use a hand mixer to incorporate the wet and dry ingredients though I usually just reach for a rubber spatula to fold everything together.Portion another tablespoon of dough into a similar disk and place over the cheesecake filling, pinching the edges to seal.Roll each filled cookie between your palms into a ball and place on a small parchment lined baking sheet to chill.Chill the assembled cookie dough balls for at least an hour in the refrigerator, or overnight, before baking.Preheat the oven and roll dough balls in cinnamon sugar just before baking.Just out of the oven, allow the cookies to rest on the baking pan for 10 minutes before transferring to a cooling rack to come to room temperature.Store these cookies in an airtight container (or freezer bag) and keep them chilled in the fridge if you have leftovers.Category: cookies Ingredients Scale 1x 2x 3x For the Cheesecake Filling: 4 ounces cream cheese, at room temperature.(1 stick, ) unsalted butter, at room temperature 1/2 cup ( 100 grams ) granulated sugar.ground cinnamon 1 (3.5 ounce) box instant butterscotch or vanilla pudding For the Topping: 1/2 cup ( 100 grams ) granulated sugar.( ) granulated sugar 1 teaspoon ground cinnamon Instructions In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with electric hand beaters, cream together the cheesecake filling ingredients until smooth and thick.Spoon into teaspoon size balls onto a parchment lined baking sheet and refrigerate while you make the cookie dough.To make the cookie dough, use the same stand mixer and paddle attachment or a large bowl with electric hand beaters.In a small bow whisk together all of the dry ingredients: flour, cream of tarter, baking soda, salt, cinnamon, and pudding.Enjoy cookies warm and store the rest in an airtight container in the refrigerator for up to 5 days.Bring cookies to room temperature or toast in a warm oven before enjoying. .
The Best CRUMBL Snickerdoodle Cupcake Cookies
They combine a soft and chewy cinnamon sugar cookie base then top that with a luscious cream cheese frosting and an extra sprinkle of cinnamon sugar topping for the perfect finish.This week CRUMBL release their popular snickerdoodle cupcake cookie recipe and I couldn’t be happier!On Monday, I ran to grab one for us to share and I immediately got to developing this recipe.Since I already had the Chewy CRUMBL Churro Cookies Copycat Recipe, this task was actually super easy.I tweaked the recipe a little bit to make a smaller batch and then topped that with a homemade cream cheese frosting and a generous sprinkle of cinnamon sugar because cinnamon sugar makes everything better!When I moved to America, I thought snickerdoodle cookies were only supposed to be enjoyed around the holidays or Christmas time.Make sure to scroll down to the recipe card for the full detailed ingredient measurements.Make sure to scroll down to the recipe card for the full detailed instructions!Add in the egg and vanilla and mix until smooth and creamy.Using a cookie scooper, scoop out equally sized cookies dough balls, roll in the cinnamon sugar mixture and bake in the preheated oven.Make the cream cheese frosting while the cookies are cooling by mixing the cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.Instead of adding it with the dry ingredients, you can add it with the vanilla and egg and mix everything together then continue with the recipe.Because they have cream cheese frosting it’s better not to leave them out at room temperature.If you made these CRUMBL Snickerdoodle cupcake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description.They are easy to make and taste just the best snickerdoodle cookie topped with cream cheese frosting.4.99 from 156 votes Print Recipe Pin Recipe Prep Time 25 mins Cook Time 13 mins chill time 15 mins Total Time 53 mins Course Dessert Cuisine American Servings 7 cookies Calories 617 kcal Ingredients US Customary Metric 1x 2x 3x Cookies base 1 stick butter softened ( 1/2 cup or 8 tbsp).1- 1 & 1/2 cup powdered sugar Add another 1/2 cup if the frosting seems too thin Instructions Make the cookie dough Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.Gently mix in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, & salt until the flour mixture disappears.Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture and place on the baking sheet.Roll the cookie dough balls in this cinnamon sugar before baking.If the frosting is too thin to pipe, add the extra 1/2 cup powdered sugar and mix again.Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design, sprinkle with the leftover cinnamon sugar, and enjoy.If you enjoyed this CRUMBL Snickerdoodle Cupcake cookies recipe make sure to pin it for later! .
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.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.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.Video Notes You can easily double or halve this recipe depending on how many people you are serving. .
Cream Cheese Snickerdoodle Cookies – Baked by Rachel
Light and fluffy homemade cream cheese snickerdoodle cookies with a sweet cinnamon-sugar coating.I’m kind of glad the holidays are almost here and will soon be over but not for the reasons you might think.I’m running out of even half decent holiday movies and will soon be on repeats.And I don’t have access to Hallmark, but at this point, maybe that’s a good thing.Mystery celebs, singing and occasionally dancing, all while hidden under a costume.If you haven’t had a chance to watch it yet, you should definitely start from the first episode and work your way through.But I always lean towards the thick and fluffy varieties.If you’re a snickerdoodle fan, these have to be part of your holiday baking plans.Super soft and fluffy homemade cream cheese snickerdoodle cookies with a sweet cinnamon-sugar coating.Overtime they soften into happy little pillows of cookie goodness.If you add only one more cookie to your holiday baking plans, make sure these are it!Fun and flavorful cream cheese snickerdoodle cookies!If one is not available, you’ll want roughly 1.5-2 tablespoons of dough for each cookie.Slightly larger is okay too, as long as you are consistent with your own scooping and shaping.Keep in mind, this dough is on the softer side and slightly sticky.For easier storing, do a short 30-60 minute chill, wrap the dough, label with essential info and freeze.Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.Print Recipe Cream Cheese Snickerdoodle Cookies Light and fluffy homemade cream cheese snickerdoodle cookies with a sweet cinnamon-sugar coating.In a small bowl, combine remaining 1/3 cup granulated sugar with 2 tsp cinnamon.In a large bowl or stand mixer, beat cream cheese until smooth and fluffy.Cream together with both sugars, followed by one egg at a time and vanilla.Mix in salt, baking soda, cream of tartar and cinnamon.Add one cup of flour at a time, increasing speed between additions. .
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. .
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. .