Ingredients
Equipment
Method
Make and freeze the cheesecake filling
- Beat the cream cheese with the powdered sugar and vanilla until smooth, then portion into 24 teaspoon-sized balls and freeze for 30 minutes until firm.
- Keep the frozen cheesecake balls in the freezer while you prepare the cookie dough so they stay solid for stuffing.
Prepare the snickerdoodle dough
- Preheat the oven to 375F and line baking sheets to prevent sticking.
- Beat the butter and sugar until creamy, then beat in the eggs and vanilla until fully combined.
- Fold in the flour, cream of tartar, baking soda, cinnamon, and salt just until the dough comes together.
Stuff, roll, and bake
- Scoop about 2 tablespoons of dough, flatten it in your hands, and place one frozen cheesecake ball in the center.
- Wrap the dough around the filling and seal completely so the cream cheese is fully enclosed.
- Roll each stuffed cookie in the cinnamon sugar mixture, pressing lightly so the coating adheres.
- Bake for 10-12 minutes at 375F until the cookies look crinkled and the edges are golden.
Cool and set
- Cool the cookies completely on the baking sheet or a rack until the filling firms as it cools, then serve.
Notes
Pro tip: seal the dough well around the frozen filling—if any seam shows, pinch it closed so the cheesecake doesn’t leak. Store airtight in the refrigerator up to 5 days; freeze baked cookies up to 2 months (thaw overnight in the fridge). For a dairy-light option, use a 1:1 cream-cheese alternative and check that it firms well when frozen.