Cream Cheese filled Snickerdoodles

cream cheese filled snickerdoodles

I have a wonderful wife.

I do. And I’m not just saying that because she proof reads my posts.

I came home from work last Friday, on my 30th birthday, to find her pulling these cream cheese filled snickerdoodles out of the oven for me. She wanted me to have a birthday dessert but couldn’t bake a cake from scratch with Baby Boy’s sometime precarious nap schedule.

Isn’t that sweet? (Pun intended – heheh)

cream cheese filled snickerdoodles

Rachel found this recipe from another NJ food blogger, Shelly of Cookies and Cups. I’m kind of embarrassed that here we’ve been food blogging for a year now and we don’t even know everyone in our own back yard! Well, hopefully that will change someday soon. But in the meantime, thank you Google, and thank you Shelly for these tasty cream cheese filled snickerdoodles.

After pulling the snickerdoodles out of the oven and setting them to cool, we headed out to pick up Ethiopian food from a favorite restaurant. Have you ever tried Ethiopian food? I never had until our friend Gabrielle introduced us. The dishes incorporate a lot of spices, some hot and some not, and all very flavorful. Most of the dishes are vegetarian based, such as lentils, potatoes, beans. If you ever have the chance, we highly recommend you try it.

cream cheese filled snickerdoodles

After dinner it was time for birthday dessert – of course! I love snickerdoodles (check out our snickerdoodle biscoff sandwich post) so these were a fantastic cookie to make. The cream cheese filling was a fun and tasty twist on the traditional classic snickerdoodle.

If you’re a fan of snickerdoodles too (or cookies in general) give these a try. It doesn’t even need to be your birthday. :)

cream cheese filled snickerdoodles

Cream Cheese filled Snickerdoodles

Yield: Approx 24 cookies

Ingredients

  • 1 1/2 cups sugar
  • 1 cup room temp butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 tsp cinnamon
  • Filling
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 2 tsp vanilla

Instructions

  1. Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla.
  2. Cover the cream cheese mixture and refrigerate for at least 30 minutes.
  3. Preheat oven to 400°
  4. Cream butter and 1 1/2 cup sugar until fluffy.
  5. Add eggs and 1 tsp vanilla. Mix until combined.
  6. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.
  7. In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.
  8. Remove the cream cheese mixture from the refrigerator.
  9. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter)
  10. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
  11. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
  12. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.
  13. Transfer to wire rack to cool.
http://thekeenancookbook.com/dessert/cream-cheese-filled-snickerdoodles

Recipe from: Cookies and Cups

 

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