Snickerdoodle Cheesecake Cookies

Yet again, please excuse my absence.  I honestly meant to update this blog through the holidays...but wow-y were we busy!  My husband took off of work the last 2 weeks of December and I spent all of my free time with him.  It was so nice!  I miss him something terrible now that he is back at work.  Please don't forget to come back and link up tomorrow on Recipes I Can't Wait to Try!!!  Anyway, here's the newest recipe for you! =)


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! ;-)

Snickerdoodle Cheesecake Cookies

Snickerdoodles -
1 1/2 cups sugar
1 cup stick butter, softened
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon

Cream cheese filling - (Taken from Oatmeal Cookie Blog - Golden Girls Cookies)
8 oz cream cheese, room temperature
4 Tablespoons sugar
2 teaspoons vanilla

Directions:

• Watch this video:

• Mix the cream cheese filling and set to the side.  
• Prepare the Snickerdoodles -

1. Heat oven to 400 degrees.
2. Mix 1 1/2 cups sugar, the butter, and eggs in large bowl.  Stir in flour, cream of tartar, baking soda and                  salt.
3. Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
4. Shape 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.  (If you would like a tip on putting the mixture in the bag...check this out.)
5. Take 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.)
6. Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
7. Continue with #'s 4-6 until your plate is full.
8. Place the plate in the freezer for about 5 minutes.  
9. Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.  
10. Bake 8 to 10 minutes or until set.  Remove from cookie sheet.  cool on wire rack.

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