Best Snickerdoodle Cheesecake Cookies Recipes

SNICKERDOODLE CHEESECAKE COOKIES

Steps:

• Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
• Heat oven to 400.
• Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Set to the side.
• Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl. Set to the side.
• Shape dough into two (2") balls. Flatten each one.
• Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
• Take the other flattened ball and "sandwich" the two with the filling in the middle.
• Pinch the edges together (like a ravioli) then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.).
• Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
• Continue making the cookies until your plate is full.
• Place the plate in the freezer for about 5 minutes.
• Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
• Bake 8-10 minutes, or until set.
• Remove from cookie sheet, and cool on wire rack.

SNICKERDOODLE CHEESECAKE COOKIES

Steps:

• 1. Watch this video: http://www.youtube.com/watch?v=doijR5S3GBA&feature=player_embedded
• 2. Mix the cream cheese filling and set to the side.
• 3. Heat oven to 400 degrees.
• 4. Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• 5. Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
• 6. Shape dough into two 2-inch balls. Flatten each one like in the video. Apply your filling to one flattened ball with your method of choice. Greg @ The Oatmeal Cookie Blog spoons his filling into the cookie. I took the advice from one of his readers and piped the filling in using a zip lock bag.
• 7. Take the other flattened ball and "sandwich" the two with the filling in the middle. Pinch the edges together (like a ravioli) then gently & slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (you will need to wash off your hands between each cookie or the dough will start to stick to your hands.)
• 8. Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
• 9. Continue with #'s 6-8 until your plate is full.
• 10. Place the plate in the freezer for about 5 minutes.
• 11. Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.
• 12. Bake 8 to 10 minutes or until set. Remove from cookie sheet. cool on wire rack.

SNICKERDOODLE CHEESECAKE COOKIES

Steps:

• Combine first 4 ingredients. Beat butter, 2 oz. cream cheese and 3/4 cup granulated sugar in large bowl with mixer until blended. Add egg and 1 tsp. vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 350°F. Combine cinnamon and remaining granulated sugar. Reserve 2 Tbsp. cinnamon mixture for later use; sprinkle remaining cinnamon mixture into 3-inch round on work surface.
• Beat remaining cream cheese and vanilla with powdered sugar in medium bowl with mixer until blended. Roll dough into 30 balls, using 1 rounded Tbsp. dough for each ball. (Note: Dough will be very soft.)
• Place 1 dough ball in center of cinnamon mixture on work surface; flatten to 2-inch round. Spoon 1 tsp. cream cheese mixture onto center of dough round. Wrap edge of dough around cream cheese mixture, then re-roll into ball. Repeat with remaining dough and cream cheese mixture.
• Roll balls in reserved cinnamon mixture; place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 12 to 13 min. or just until edges of cookies are set. Cool 2 min. Remove cookies to wire racks; cool completely.