If you’ve ever dreamed of merging the irresistible tang of cheesecake with the nostalgic comfort of cinnamon-sugar cookies, Christmas Cheesecake Snickerdoodles are here to make your holiday wish come true! Imagine a classic snickerdoodle with a surprise creamy center, all dressed up for the season with festive sanding sugar. These cookies are the perfect combination of chewy, creamy, and delightfully spiced, guaranteed to become a new family favorite for your holiday baking tray.
Ingredients You’ll Need
What makes Christmas Cheesecake Snickerdoodles truly special is how each simple ingredient pulls its weight, creating layers of flavor and texture in every bite. Don’t be intimidated—everything on this list is probably already in your pantry or just a grocery trip away!
- Unsalted Butter: Gives the cookies their soft, rich crumb and helps the dough hold its shape around the creamy center.
- Granulated Sugar: Sweetens the dough and creates that classic snickerdoodle sparkle on the outside.
- Large Eggs: Adds structure and keeps the cookies deliciously chewy.
- Vanilla Extract: Rounds out the flavors in both the cookie dough and that dreamy cheesecake filling.
- All-Purpose Flour: The foundation of our cookie, ensuring the right amount of chew and lift.
- Baking Soda: Helps give the cookies a little rise and a gentle texture.
- Cream of Tartar: Essential for that classic snickerdoodle tang and subtle chewiness—don’t skip it!
- Salt: Balances all the sweet and intensifies flavors.
- Cream Cheese: The rich, tangy heart of each cookie—make sure it’s softened for a smoother filling.
- Powdered Sugar: Sweetens the cream cheese and ensures the filling is perfectly creamy and not grainy.
- Cinnamon: Aromatic and warm, it infuses the coating with holiday spirit.
- Red and Green Sanding Sugar (optional): A finishing touch for a festive look—use it to sprinkle extra cheer on your cookies!
How to Make Christmas Cheesecake Snickerdoodles
Step 1: Prepare the Cheesecake Filling
The luscious core of every Christmas Cheesecake Snickerdoodle is a quick, simple blend of cream cheese, powdered sugar, and vanilla. Beat these together until velvety smooth, then scoop into tiny mounds and freeze them. Giving the filling a quick chill helps it hold its shape during assembly and baking—no messy surprises, just creamy centers!
Step 2: Make the Cookie Dough
While your filling chills, it’s time to whip up the dough. Start by creaming butter and sugar until the mixture turns light and fluffy—this step is key for a tender crumb. Add in eggs and vanilla for richness, then gently mix in your dry ingredients to create a soft, pliable dough. Don’t rush—gradually incorporating the flour mixture helps prevent overmixing, keeping your cookies perfectly chewy.
Step 3: Assemble and Fill the Cookies
Now comes the magic! Scoop up a tablespoon of dough, flatten it in your palm, and nestle one of those frozen cream cheese centers inside. Gently wrap the dough around the filling, sealing it completely. Give each ball a quick roll in your hands for a smooth shape. This step is what transforms ordinary snickerdoodles into the ultimate Christmas Cheesecake Snickerdoodles surprise.
Step 4: Coat with Cinnamon Sugar (and Sanding Sugar, if Desired)
Mix cinnamon and sugar in a small bowl to create that iconic snickerdoodle coating. Roll each dough ball in the mixture until it’s beautifully covered. For an extra dose of holiday joy, roll them again in shimmering red or green sanding sugar. This not only amps up the festivity factor, but adds a playful crunch in every bite!
Step 5: Bake to Perfection
Place your cookies two inches apart on a parchment-lined baking sheet. Pop them into a preheated 350°F oven and bake for 11–13 minutes, just until the edges are golden and the centers are barely set. Don’t overbake—the cookies will continue to firm up as they cool, leaving you with that signature snickerdoodle softness and a gooey cheesecake middle.
How to Serve Christmas Cheesecake Snickerdoodles
Garnishes
These cookies already dazzle, but you can elevate the presentation even more! Dust with extra powdered sugar for a snowy finish, or drizzle with a simple vanilla glaze. A tiny sprinkle of edible glitter makes them look like sparkling little presents, lovely for gifting or cookie swaps.
Side Dishes
The rich, creamy center of Christmas Cheesecake Snickerdoodles pairs beautifully with a hot cup of spiced chai, rich cocoa, or a glass of cold milk. On a dessert platter, balance them with chocolate peppermint bark, gingerbread men, or even a fresh fruit platter for a lighter contrast. Bring them out after a big holiday meal for the perfect sweet finish!
Creative Ways to Present
Arrange the cookies on a cake stand with a scattering of cinnamon sticks and cranberries for instant holiday cheer. You could stack them in a clear cellophane bag tied with a ribbon for a thoughtful, delicious gift. Or, tuck a few into a holiday tin layered with parchment, tucked between snickerdoodle bites, shortbread stars, and peppermint candies for a yuletide surprise box.
Make Ahead and Storage
Storing Leftovers
Thanks to the creamy, dreamy centers, it’s best to store Christmas Cheesecake Snickerdoodles in an airtight container in the refrigerator. They’ll stay fresh, moist, and safe for up to five days! If you’ve layered them, pop a sheet of parchment between each layer to prevent sticking.
Freezing
Want to get a jump on holiday baking? These cookies freeze like a dream. Freeze unbaked, filled dough balls on a tray, then transfer to a freezer-safe bag—just coat in cinnamon sugar after thawing, right before baking. Or freeze baked cookies, tightly wrapped, for up to 2 months. Thaw in the fridge or at room temperature before serving for best flavor and texture.
Reheating
If you love that freshly-baked warmth, just reheat your refrigerated or thawed cookies in a 300°F oven for 2-3 minutes. This perks them up and brings back a hint of that just-baked magic, with gooey centers and soft, chewy edges.
FAQs
Can I make Christmas Cheesecake Snickerdoodles ahead of time?
Absolutely! You can prepare the cookie dough and freeze the cream cheese centers a few days in advance. Assemble and bake when you’re ready, or freeze the unbaked, filled dough balls—then simply bake straight from the freezer, adding a minute or two to the baking time.
Do I need to chill the cookie dough before shaping?
Chilling isn’t strictly necessary, but if your dough gets too soft to handle, a quick chill in the fridge makes assembly much easier. It also helps the cookies maintain their perfect, plump shape during baking.
Can I use low-fat or dairy-free cream cheese for the filling?
You can substitute low-fat cream cheese if desired, but note that the filling might be a bit less creamy or tangy. For dairy-free, try your favorite plant-based cream cheese, but stick with a brand that’s known for being thick and spreadable.
How do I know when the cookies are done?
The edges should be just turning golden and the centers should look set but still soft to the touch. Avoid overbaking—the cookies will firm up as they cool, keeping that delectable chewy texture and creamy center intact.
What if I don’t have sanding sugar?
No problem! The cinnamon sugar coating alone delivers that classic snickerdoodle sparkle and plenty of flavor. The festive sanding sugar is just extra fun for the holidays—feel free to skip or substitute with regular colored sugar, sprinkles, or leave them plain.
Final Thoughts
If holiday baking brings you joy, these Christmas Cheesecake Snickerdoodles will have you smiling from the first whiff to the last crumb. They’re an irresistible blend of nostalgia and surprise, sure to become a cherished tradition in your home. Gather your ingredients, invite some helpers, and let these cookies bring extra magic to your holiday gatherings!
Print
Christmas Cheesecake Snickerdoodles Recipe
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Cheesecake Snickerdoodles are a delightful twist on classic cookies, with a creamy cheesecake center and a festive cinnamon sugar coating. Perfect for holiday gatherings or a sweet treat anytime!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
For the filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the coating:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Red and green sanding sugar (optional, for a festive touch)
Instructions
- Preheat the oven and prepare the filling: Preheat the oven to 350°F (175°C). Beat together cream cheese, powdered sugar, and vanilla, then freeze in small portions.
- Make the cookie dough: Cream butter and sugar, add eggs and vanilla. Mix in dry ingredients to form a dough.
- Assemble the cookies: Flatten dough, place a cream cheese ball in the center, wrap and seal the dough around it.
- Coat and bake: Roll dough balls in cinnamon sugar, then sanding sugar. Bake until set and golden.
- Cool and enjoy: Let cookies cool before serving.
Notes
- Chill dough if too soft.
- Store cookies in the fridge for freshness.
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