Cream Cheese Filled Snickerdoodles

Posted by priscilla on December 15, 2011 · 1 Comment 


What’s better than a warm and chewy snickerdoodle? Answer: Snickerdoodle with gooey cream cheese frosting in inside!

These cookies look just like regular snickerdoodles, but come with a yummy surprise in the middle. I found this recipe from Cookies and Cups and I loved the way they turned out. I made these cookies for a Christmas Cookie exchange party I went to last weekend and they were so good that I am making another batch to bring to work to share! There’s just a few extra steps to make these than a regular snickerdoodle recipe, but it’s totally worth it. =) Also, during the holidays, the key is efficiency (Especially with those long lines at the store right now). To save time, I made the cookie  dough balls ahead of time and put them in the freezer it until I’m ready to bake.

Cream Cheese Filled Snickerdoodles

Makes approx 24 cookies Adapted from
Food.com

Ingredients

  • 1 1/2 cups sugar
  • 1 cup room temp butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 tsp cinnamon

Filling

  • 8 oz cream cheese, softened
  • 1/4 cup powder sugar
  • 2 tsp vanilla

Instructions

1. Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla.
2. Cover the cream cheese mixture and refrigerate for at least 30 minutes.
3. Preheat oven to 400°
4. Cream butter and 1 1/2 cup sugar until fluffy.
5. Add eggs and 1 tsp vanilla. Mix until combined.
6. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.
7. In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.
8. Remove the cream cheese mixture from the refrigerator.
9. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter)
10. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
11. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.

12. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.
13. Transfer to wire rack to cool.

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Comments
One Response to “Cream Cheese Filled Snickerdoodles”
  1. Harold says:
    December 16, 2011 at 2:08 pm

    These sound and look good!

    Reply

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