If you’re searching for a treat that’s dazzlingly festive, utterly irresistible, and packed with holiday flavor, let me introduce you to Christmas Cheesecake Snickerdoodles! Imagine the signature crackled top and cinnamon-sugar crunch of a snickerdoodle, but with a luscious pocket of tangy cream cheese tucked inside every bite. With their magical combination of textures and cozy spices, these cookies are destined to become a new holiday favorite for cookie lovers of all ages.
Ingredients You’ll Need
This recipe comes together with everyday baking staples that work together in perfect harmony to create cookies that feel truly special. Every ingredient has its part to play, contributing to the flavor, texture, and festive spirit of your Christmas Cheesecake Snickerdoodles.
- Unsalted butter, softened: The base of any great cookie, butter adds richness and keeps the texture soft and melt-in-your-mouth.
- Granulated sugar: Adds sweetness and, when used for rolling, contributes to the classic snickerdoodle crunch.
- Eggs: Bind the ingredients together while adding structure and subtle richness.
- Vanilla extract: Enhances the flavor and brings warmth to both the dough and filling.
- All-purpose flour: Gives the cookies their structure, ensuring they hold all that creamy filling beautifully.
- Baking soda: Helps the cookies rise just enough for a tender, chewy bite.
- Cream of tartar: Essential for traditional snickerdoodle tang and helps create that classic texture.
- Salt: Balances the sweetness and amplifies every other flavor in the cookie.
- Ground cinnamon: Brings the cozy, signature spice both in the dough and the sugary coating.
- Cream cheese, softened: The secret to that luscious cheesecake-inspired surprise inside each cookie.
- Powdered sugar: Blends into the cream cheese for a creamy, perfectly sweet filling.
- Granulated sugar (for rolling): Creates that sweet, sparkly finish on every cookie.
- Ground cinnamon (for rolling): Makes each bite extra aromatic and festive.
How to Make Christmas Cheesecake Snickerdoodles
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), ensuring every batch bakes evenly. Line a baking sheet with parchment paper to make cleanup a breeze and prevent any sticky mishaps later when the cookies puff up around that luscious cream cheese center.
Step 2: Mix the Buttery Cookie Dough
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is pale, light, and fluffy. Add the eggs, one at a time, beating well after each, then stir in the vanilla extract. This step is essential for a cookie dough that’s pillowy and packed with flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, cream of tartar, salt, and that all-important teaspoon of ground cinnamon. This blend infuses the dough with warmth and provides the signature texture of Christmas Cheesecake Snickerdoodles.
Step 4: Bring Everything Together
Gradually add the dry ingredients into the butter and sugar mixture, stirring until just combined. Overmixing can make the cookies tough, so mix until you have a soft, slightly tacky dough that holds together when pinched.
Step 5: Make That Creamy Cheesecake Center
In a small bowl, combine the softened cream cheese and powdered sugar. Beat until the mixture is smooth, creamy, and easy to scoop. This filling is what takes your cookies from everyday to extraordinary.
Step 6: Create the Cinnamon Sugar for Rolling
In another small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. This mixture will coat your cookies, giving them that beautiful, crackly finish and a boost of flavor in every bite.
Step 7: Assemble and Fill the Cookies
Scoop about 2 tablespoons of cookie dough and gently flatten it in your hand. Place roughly 1 teaspoon of the cream cheese filling in the center, then fold the dough up and around to completely seal it. Roll the stuffed dough into a smooth ball, ensuring the filling won’t peek out during baking.
Step 8: Roll in Cinnamon Sugar and Bake
Roll each stuffed dough ball in the cinnamon sugar mixture, then set on the prepared baking sheet, leaving 2 inches space between each. Bake for 10-12 minutes until the edges are set and the tops have that classic crackly appearance. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely—this helps the centers stay fluffy and the outsides just crisp enough.
How to Serve Christmas Cheesecake Snickerdoodles
Garnishes
For a simple yet showstopping finish, dust your Christmas Cheesecake Snickerdoodles with a little extra powdered sugar or festive colored sanding sugar. A tiny cinnamon stick beside each cookie on a platter adds instant holiday flair and aroma.
Side Dishes
Serve your cookies alongside mugs of hot cocoa, spiced cider, or even peppermint tea for a cozy winter treat. They also pair beautifully with a scoop of vanilla ice cream or a spoonful of berry jam for a holiday dessert board.
Creative Ways to Present
Arrange your Christmas Cheesecake Snickerdoodles in a gift tin lined with parchment paper, layer them on a pretty holiday plate for your guests, or individually wrap each cookie in cellophane and tie with a ribbon for thoughtful homemade gifts that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container and pop them in the fridge—they’ll stay deliciously moist and perfect for up to 5 days. This gives you plenty of time to enjoy a little Christmas cheer whenever the craving strikes.
Freezing
If you’re prepping ahead, Christmas Cheesecake Snickerdoodles freeze beautifully! Place cooled cookies in a single layer in a freezer-safe container (use parchment between layers). They’ll keep their flavor and texture for up to 2 months—just defrost at room temperature before enjoying.
Reheating
For that fresh-from-the-oven warmth, microwave a cookie for just 10-15 seconds, or pop a few on a baking sheet in a 300°F oven for about 5 minutes. This wakes up their flavors and revives that dreamy cream cheese center.
FAQs
Can I prepare the dough in advance?
Absolutely! You can make the cookie dough and the cheesecake filling up to 24 hours ahead. Just store each separately in the fridge, and assemble and bake whenever you’re ready for a fresh batch of Christmas Cheesecake Snickerdoodles.
What if I don’t have cream of tartar?
Cream of tartar is traditional in snickerdoodles for that classic tang and chew, but if you’re out, substitute with an additional 1/2 teaspoon baking powder. The texture and flavor will still be delicious!
Can these cookies be made gluten-free?
Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture might be slightly different, but you’ll still get the same festive, creamy results.
How do I prevent the filling from leaking out?
Make sure to thoroughly seal the dough around the cream cheese filling. Pinch and smooth any seams—if the filling is completely enclosed, your Christmas Cheesecake Snickerdoodles will stay picture-perfect!
Can I double or halve this recipe?
Definitely! This recipe easily doubles for big parties or halves for a cozy night in. Just keep an eye on baking times (smaller batches may bake a minute or two faster).
Final Thoughts
The holiday kitchen truly shines when warm trays of Christmas Cheesecake Snickerdoodles start emerging from the oven. With their cinnamon sparkle, hidden creamy filling, and whiff of nostalgia, these cookies are impossible to resist. Gather your friends and family, bake a batch, and savor the joy of sharing sweet moments together this Christmas season!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Christmas Cheesecake Snickerdoodles are a delightful holiday twist on the classic snickerdoodle cookie. Soft and chewy cinnamon sugar cookies are stuffed with a creamy cheesecake filling, making them a festive and indulgent treat for the season.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 teaspoon ground cinnamon. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Prepare filling: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Make cinnamon sugar coating: In another small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon for rolling.
- Assemble cookies: Scoop about 2 tablespoons of dough, flatten it slightly in your hand, place about 1 teaspoon of the cream cheese filling in the center, wrap the dough around the filling, seal it completely, and roll it into a ball. Roll each stuffed cookie in the cinnamon sugar mixture and place on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and the tops are crackly. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra holiday cheer, roll the stuffed cookies in red or green colored sugar instead of plain cinnamon sugar.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
