snickerdoodle cheesecake cookies
Snickerdoodle Cheesecake Cookies...what a mouth full! But honestly, I didn't know what else to call them. I went to a cookie exchange and wanted to find some kind of "Christmas-y" cookies. I spent a while online and looking through my trusty Betty Crocker's New Cookbook trying to find what I wanted to make. I found a snickerdoodle recipe. Yummm. Then I got back online and found the Oatmeal Cookie Blog. If you haven't ever checked it out, you should! He has some super yummy looking recipes! Anyway, while I was searching through his site, I found recipes for stuffed cookies. That's right, they had me at, "Hello." Anyway, I started thinking...what if I combined his technique for stuffing with a snickerdoodle? So I went on a limb and tried it. The result? A soft, cinnamon, sugar, cream cheese, cookie, yummy goodness! Just try it...I triple dog dare you! ;-) http://athomewithhaley.blogspot.com
Ingredients For snickerdoodle cheesecake cookies
- SNICKERDOODLES
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1 1/2 csugar
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1 cbutter, softened
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2eggs
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2 3/4 call purpose flour
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2 tspcream of tartar
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1 tspbaking soda
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1/4 tspsalt
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1/4 csugar
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2 tspcinnamon, ground
- CREAM CHEESE FILLING
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8 ozcream cheese
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4 Tbspsugar
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2 tspvanilla extract
How To Make snickerdoodle cheesecake cookies
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1Watch this video: http://www.youtube.com/watch?v=doijR5S3GBA&feature=player_embedded
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2Mix the cream cheese filling and set to the side.
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3Heat oven to 400 degrees.
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4Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
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5Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
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6Shape 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.
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7Take 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.)
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8Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
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9Continue with #'s 6-8 until your plate is full.
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10Place the plate in the freezer for about 5 minutes.
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11Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.
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12Bake 8 to 10 minutes or until set. Remove from cookie sheet. cool on wire rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!