If you are craving a cookie that combines the cozy warmth of cinnamon with the rich creaminess of cheesecake, you simply must try this Christmas Cheesecake Snickerdoodles Recipe. These little beauties take the classic snickerdoodle cookie to a whole new level by wrapping a luscious cheesecake filling inside a spiced cinnamon-sugar dough. Every bite melts in your mouth with a perfect balance of soft, tangy, and sweet—ideal for sharing with loved ones during the festive season or anytime you want a delicious treat that feels like a warm, comforting hug.
Ingredients You’ll Need
The magic of the Christmas Cheesecake Snickerdoodles Recipe comes from a handful of simple pantry staples, each playing a crucial role in creating tender, flavorful cookies with that irresistible cinnamon tang and creamy surprise. These ingredients work together beautifully to bring color, texture, and that perfect holiday vibe to the cookie tray.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness to the dough.
- 3/4 cup granulated sugar: Sweetens the cookies and helps create a light texture.
- 1 large egg: Binds ingredients and adds moisture for softness.
- 1 tsp vanilla extract: Lifts the flavor with warm, aromatic notes.
- 1 1/2 cups all-purpose flour: The structural base that holds everything together.
- 1/2 tsp baking soda: Helps cookies rise and maintain a tender crumb.
- 1/4 tsp cream of tartar: Gives snickerdoodles their classic tangy flavor and chewiness.
- 1/4 tsp salt: Balances sweetness and enhances all the flavors.
- 4 oz cream cheese, softened: Provides the signature creamy cheesecake filling.
- 2 tbsp powdered sugar: Sweetens and smooths the cheesecake center.
- 1/4 tsp vanilla extract (for filling): Adds a hint of cozy warmth to the cheesecake.
- 1/4 cup granulated sugar (for rolling): Creates a crunchy, sweet coating for the dough balls.
- 1 tsp ground cinnamon: Infuses every bite with festive spice.
How to Make Christmas Cheesecake Snickerdoodles Recipe
Step 1: Prepare the Cheesecake Filling
Start by creating the cheesecake center that makes these snickerdoodles so special. In a small bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is perfectly smooth and creamy. Pop this filling into the freezer for about 20 minutes to slightly firm it up, making it easier to handle when wrapping it in dough.
Step 2: Make the Snickerdoodle Dough
While the filling chills, it’s time to make the cookie dough. In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this is key to a tender cookie. Then, mix in the egg and vanilla extract for warmth and moisture. In a separate bowl, whisk the dry ingredients—the flour, baking soda, cream of tartar, and salt—before gradually folding them into the wet ingredients. This keeps the dough tender and ensures even mixing without overworking it.
Step 3: Assemble the Cheesecake Snickerdoodles
Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper to prevent sticking. Grab about a tablespoon of dough, gently flatten it in your palm, and place a small chilled ball of the cheesecake filling right in the center. Then, carefully wrap the dough around the filling and roll it into a smooth ball, making sure the cheesecake is completely sealed inside.
Step 4: Roll in Cinnamon Sugar and Bake
Mix the cinnamon and granulated sugar in a small bowl and roll each filled dough ball in the cinnamon-sugar coating. This adds that signature snickerdoodle crunch and spice to each bite. Place the balls about two inches apart on the prepared baking sheet so they have space to spread. Bake for 10 to 12 minutes until the edges are set and the centers are still soft, giving each cookie that perfect chewy texture.
Step 5: Cool and Enjoy
Allow the cookies to rest on the baking sheet for a few minutes after coming out of the oven—this helps them firm up just enough so they don’t break apart. Then transfer them to a wire rack to cool completely if you can wait that long, or enjoy warm for an extra gooey cheesecake center. These Christmas Cheesecake Snickerdoodles Recipe cookies shine at any temperature!
How to Serve Christmas Cheesecake Snickerdoodles Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top right after baking for that irresistible glisten and sweet crunch. For a festive holiday touch, dust the cookies lightly with powdered sugar or drizzle melted white chocolate on top. A tiny mint leaf or crushed candy cane on each cookie can also add a beautiful pop of color and fresh flavor.
Side Dishes
These cookies pair amazingly well with a hot cup of cinnamon-spiced tea, dark coffee, or a frothy latte. For a truly indulgent holiday treat, serve alongside creamy eggnog or warm mulled cider—both drinks heighten the cozy flavors and make every bite feel extra special. Don’t forget a glass of milk for the classic cookie experience!
Creative Ways to Present
Make your Christmas gathering memorable by arranging these snickerdoodles on a tiered cookie stand or nestled in a rustic basket lined with festive cloth. Wrap a few in clear cellophane tied with red and green ribbons for charming edible gifts. They also work beautifully stacked between parchment paper in a pretty tin ready for snacking or gifting.
Make Ahead and Storage
Storing Leftovers
You can store leftover Christmas Cheesecake Snickerdoodles Recipe cookies in an airtight container at room temperature for up to three days, keeping them soft and flavorful. If you plan to keep them a bit longer, refrigerating will slightly firm the cheesecake center but still maintain delicious taste for up to a week.
Freezing
These cookies freeze well! Place cooled cookies in a single layer on a baking sheet in the freezer until firm, then transfer to a freezer-safe container or bag. They maintain their flavor and texture for up to three months. Thaw at room temperature when ready to enjoy—perfect for holiday prep or last-minute desserts.
Reheating
Warm frozen or refrigerated Christmas Cheesecake Snickerdoodles Recipe cookies in a 300°F oven for 5 to 7 minutes. This refreshes the soft texture and gives that cheesecake filling a lovely melty quality again. Just be gentle to avoid melting the filling out entirely.
FAQs
Can I use reduced-fat cream cheese for the filling?
Yes, you can use reduced-fat cream cheese, but the filling might be slightly less creamy and rich. For the best flavor and texture, full-fat cream cheese is recommended.
Are Christmas Cheesecake Snickerdoodles Recipe cookies vegan-friendly?
This recipe contains butter, egg, and cream cheese, so it is not vegan as written. However, you can experiment with vegan butter, egg substitutes, and dairy-free cream cheese to create a vegan version.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they stay fresh for about three days. Refrigeration can extend freshness up to one week.
Can I make the filling ahead of time?
Absolutely! You can prepare the cheesecake filling in advance and keep it chilled in the refrigerator for up to two days before assembling your cookies. Just give it a quick stir before using.
What’s the best way to roll the dough around the cheesecake filling?
Use your hands to gently flatten the dough, place a small chilled ball of filling in the center, then carefully fold and pinch the dough edges to seal the filling inside. Rolling the sealed dough ball between your palms gives a smooth finish.
Final Thoughts
There is something truly special about the Christmas Cheesecake Snickerdoodles Recipe that combines classic holiday flavors with a surprise creamy center. These cookies are great for gatherings, gifting, or just treating yourself to something delightful. Once you make them, they’ll become a new festive favorite to enjoy year after year. Don’t wait—grab your ingredients and get baking today!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Cheesecake Snickerdoodles are a festive twist on the classic snickerdoodle cookie, featuring a creamy cheesecake filling wrapped in soft, cinnamon-sugar coated dough. Perfect for holiday celebrations, these cookies combine a tender texture with rich flavors and a delightful surprise center.
Ingredients
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Place in the freezer to chill for about 20 minutes, which will make it easier to handle while assembling the cookies.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the dough.
- Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Assemble the Cookies: Take about 1 tablespoon of dough and flatten it slightly in your palm. Place a small ball of chilled cheesecake filling in the center of the dough, then carefully wrap the dough around the filling, sealing it completely, and roll it into a smooth ball.
- Coat the Cookies: Roll each filled dough ball in the cinnamon sugar mixture, ensuring it is fully coated, then place on the prepared baking sheet spaces about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, indicative of a tender cookie with a creamy cheesecake interior.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature as a festive holiday treat.
Notes
- If you prefer a firmer cheesecake center, chill the filling longer before assembling.
- Ensure the cream cheese is well softened to make mixing easier and ensure a smooth filling.
- Using parchment paper helps the cookies bake evenly and makes cleanup easier.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a festive touch, sprinkle a little extra cinnamon sugar on top of the cookies before baking.
