Christmas Cheesecake Snickerdoodles Recipe
Meet your new holiday obsession: Christmas Cheesecake Snickerdoodles. These dreamy cookies feature a fluffy, cinnamon-kissed dough hugging a sweet, creamy cheesecake center, all finished with a sparkly cinnamon-sugar (and optionally festive) coating. Every bite is the perfect marriage of soft, tangy filling and classic snickerdoodle flavor—impossibly tempting on any cookie tray. This is the treat that friends and family will remember, then beg you to bake again next year!
Ingredients You’ll Need
What’s fabulous about this recipe is that it calls for simple staples you probably already have in your kitchen. Each ingredient plays its own delicious part, creating the magic that sets Christmas Cheesecake Snickerdoodles apart from your average holiday cookie.
- Unsalted butter (softened): Gives richness, a tender crumb, and helps the cookie dough fluff up beautifully.
- Granulated sugar: Sweetens the dough and gives the snickerdoodles those irresistible crisped edges.
- Egg: Adds moisture and binds everything together for the perfect chewy texture.
- Vanilla extract: A little splash brings warmth and rounds out the overall flavor.
- All-purpose flour: Forms the structure of the cookie while keeping them soft and pillowy.
- Baking soda: Lifts and lightens each cookie, giving them their signature puff.
- Cream of tartar: The ingredient that sets snickerdoodles apart, giving them their unique tang and chewy bite.
- Salt: Just a pinch brings all the flavors together and keeps the sweetness in check.
- Cream cheese (softened): The star of the filling—creamy, tangy, and oh so decadent.
- Powdered sugar: Sweetens the cheesecake filling to perfection without any graininess.
- Ground cinnamon: Essential for that classic snickerdoodle spice in the outer sugar coating.
- Red and green sanding sugar (optional): Adds a glittery, festive touch that makes these cookies truly stand out.
How to Make Christmas Cheesecake Snickerdoodles
Step 1: Prepare the Dough
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this not only ensures perfectly even cookies, but also makes cleanup a breeze. In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes pale and fluffy. This step is key for getting that light, tender cookie texture. Next, beat in the egg and vanilla extract until they’re fully combined, infusing the dough with a touch of warmth and richness.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. This blend guarantees a tender crumb and that signature snickerdoodle tang and rise. Gradually add the dry ingredients to the wet mixture, mixing gently until you have a soft, pliable dough. If the dough feels a bit sticky—don’t worry—you can chill it briefly to make handling even easier.
Step 3: Make the Cheesecake Filling
In a small bowl, use a fork or small whisk to mix the softened cream cheese and powdered sugar together until completely smooth and creamy. This simple filling is what transforms these into true Christmas Cheesecake Snickerdoodles, offering a luscious surprise in every single bite.
Step 4: Assemble the Cookies
Scoop about a tablespoon of the cookie dough and gently flatten it in your palm. Dollop a teaspoon of cheesecake filling in the center, top with a second flattened dough piece, and then pinch the edges to seal, rolling gently in your hands to form a smooth ball. This technique ensures there’s just the right amount of filling in every cookie, with that secret cheesecake center waiting inside.
Step 5: Coat and Decorate
In a small bowl, stir together the remaining granulated sugar and ground cinnamon to create your classic snickerdoodle coating. Roll each dough ball in this mixture until fully covered. For an ultra-festive flair, sprinkle a little red and green sanding sugar over each cookie before baking—this extra sparkle will make your Christmas Cheesecake Snickerdoodles the star of any cookie exchange.
Step 6: Bake
Arrange the cookies on your prepared baking sheet about two inches apart. Bake for 11 to 13 minutes, just until the edges are set and the tops begin to crackle—this helps keep the centers soft and filled with that dreamy cheesecake. Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire rack to finish cooling (if you can wait that long!).
How to Serve Christmas Cheesecake Snickerdoodles
Garnishes
A light dusting of extra cinnamon sugar just before serving adds sparkle and a cozy aroma. If you’re feeling whimsical, add an extra shake of festive sanding sugars or a whisper of powdered sugar for a snow-kissed effect that truly elevates the Christmas mood.
Side Dishes
These cookies pair beautifully with a mug of hot cocoa, spiced tea, or even a creamy eggnog. For cookie platters, serve alongside classic gingerbread men or buttery shortbread for a delightful, crowd-pleasing mix of flavors and textures.
Creative Ways to Present
Christmas Cheesecake Snickerdoodles steal the show when arranged in rustic baskets lined with red-and-white napkins or nestled in a snowy white platter surrounded by sprigs of rosemary and cranberries. For gifting, pack them into festive tins or jars with a cheerful ribbon—and watch faces light up as they discover the delicious surprise inside.
Make Ahead and Storage
Storing Leftovers
Keep leftover Christmas Cheesecake Snickerdoodles in an airtight container in the fridge, where they’ll stay fresh and soft for up to five days. Thanks to the cheesecake center, they’re especially delightful enjoyed at room temperature or lightly warmed.
Freezing
If you’re prepping ahead, these cookies freeze remarkably well! Arrange fully baked and cooled cookies in layers separated by parchment paper in a freezer-safe container. They’ll keep their texture and flavor for up to two months—just thaw overnight in the fridge or on the counter before serving.
Reheating
To recapture that just-baked magic, warm cookies in the microwave for 10 to 15 seconds, or place them on a baking sheet in a 300°F oven for a few minutes. This brings back the soft, gooey center and all the fresh-from-the-oven aroma that makes Christmas Cheesecake Snickerdoodles so irresistible.
FAQs
Can I make the dough ahead of time?
Yes! You can make the dough a day in advance and keep it covered in the refrigerator. Chilling actually helps make assembling the cookies even easier and intensifies the flavors.
What if I don’t have red and green sanding sugar?
No worries! The cookies taste every bit as scrumptious with just the classic cinnamon-sugar coating, but you can also use colored sprinkles or leave them plain for a rustic look.
Can I use low-fat cream cheese?
You can use low-fat cream cheese for a slightly lighter filling, but full-fat cream cheese will give you the creamiest, most decadent center.
How do I keep the cheesecake filling from leaking out?
Be sure to completely seal the edges of the dough balls around the filling and keep the filling centered. If the dough gets too soft, pop it in the fridge for 10 minutes before shaping.
Can I double the recipe for a cookie exchange?
Absolutely! Christmas Cheesecake Snickerdoodles scale up beautifully. Just allow a little extra time for assembly and baking, and you’ll have plenty for sharing (and sneaking a few yourself).
Final Thoughts
There’s a certain magic when the sweet scent of cinnamon and sugar fills the air, and Christmas Cheesecake Snickerdoodles bring that holiday spirit to life in every melt-in-your-mouth bite. Whether you’re gifting them, sharing with loved ones, or creating new family traditions, these cookies are worth every minute—and I hope they become a cherished part of your own festive celebrations!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Total Time: 38 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Christmas Cheesecake Snickerdoodles are a delightful twist on traditional snickerdoodle cookies, with a creamy cheesecake filling inside. Perfect for holiday gatherings or festive cookie exchanges!
Ingredients
For the dough:
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
For the filling:
- 6 oz cream cheese (softened)
- 1/4 cup powdered sugar
For the coating:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Red and green sanding sugar (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well combined.
- Prepare dough: In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
- Make cream cheese filling: In a small bowl, combine softened cream cheese and powdered sugar until smooth.
- Assemble cookies: Scoop about 1 tablespoon of dough, flatten slightly, place 1 teaspoon of the cream cheese filling in the center, top with another flattened dough piece, and pinch the edges to seal.
- Coat cookies: Roll each dough ball in cinnamon sugar mixture. Optionally, sprinkle with red and green sanding sugar for a festive touch.
- Bake: Arrange cookies on the baking sheet, bake for 11–13 minutes until set and slightly cracked on top. Cool before transferring to a wire rack.
Notes
- Chill dough if too soft to handle easily.
- Store cookies in an airtight container in the refrigerator and serve at room temperature or warmed slightly.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
