Christmas Cheesecake Snickerdoodles: Soft, Spiced, and Filled with Creamy Joy
A holiday twist on the beloved snickerdoodle—these cookies are stuffed with cheesecake filling and rolled in cinnamon sugar for the ultimate festive treat
Introduction: A Cookie That Feels Like Christmas
These Christmas Cheesecake Snickerdoodles are the kind of cookie that brings instant cheer. They take everything we love about classic snickerdoodles—soft texture, warm cinnamon flavor—and elevate it with a creamy cheesecake center that melts in your mouth. Perfect for cookie exchanges, holiday parties, or cozy nights by the fire, they’re festive, flavorful, and fun to make.
Whether you’re baking with family or prepping a platter for guests, these cookies deliver holiday magic in every bite.
Ingredients Breakdown
Let’s explore what makes these cookies so irresistible:
For the Cookie Dough:
- All-purpose flour (2¾ cups)
Provides structure and a soft crumb. - Cream of tartar (1½ tsp)
Adds tang and helps create that signature snickerdoodle texture. - Baking soda (1 tsp)
Helps the cookies rise and spread. - Salt (½ tsp)
Balances sweetness and enhances flavor. - Unsalted butter (1 cup, softened)
Adds richness and tenderness. - Granulated sugar (1½ cups)
Sweetens and helps with crisp edges. - Eggs (2 large)
Bind the dough and add moisture. - Vanilla extract (1 tsp)
Adds warmth and depth.
Tip: Use room temperature ingredients for a smooth, even dough.
For the Cheesecake Filling:
- Cream cheese (4 oz, softened)
Adds creamy, tangy richness. - Powdered sugar (¼ cup)
Sweetens and smooths the filling. - Vanilla extract (½ tsp)
Adds flavor and balances the tang.
Optional: Add a pinch of cinnamon or nutmeg for extra holiday flair.
For the Cinnamon-Sugar Coating:
- Granulated sugar (¼ cup)
Adds crunch and sweetness. - Ground cinnamon (1 tbsp)
Adds warmth and classic snickerdoodle flavor.
Optional: Add a dash of cardamom or ginger for a spiced twist.
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a small bowl:
- Beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
Chill in the freezer for 15–20 minutes to firm up slightly.
Tip: This makes it easier to scoop and seal inside the dough.
Step 2: Prepare the Cookie Dough
In a medium bowl:
- Whisk together flour, cream of tartar, baking soda, and salt.
In a large mixing bowl:
- Cream butter and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs and vanilla extract, beating until well combined.
Gradually add dry ingredients to wet mixture.
Mix until a soft dough forms.
Refrigerate dough for 30 minutes to make it easier to handle.
Optional: Chill overnight for deeper flavor and easier shaping.
Step 3: Assemble the Cookies
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a small bowl:
- Mix cinnamon and sugar for coating.
Scoop 1 tablespoon of cookie dough and flatten slightly.
Add a small spoonful of cheesecake filling in the center.
Top with another small piece of dough and roll gently to seal.
Roll each dough ball in cinnamon-sugar mixture.
Tip: Use a cookie scoop for uniform size.
Step 4: Bake
Place dough balls 2 inches apart on baking sheet.
Bake for 10–12 minutes, until:
- Edges are set
- Tops are slightly golden
Let cool on baking sheet for a few minutes.
Transfer to wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with white chocolate.
Serving Suggestions
Perfect for:
- Holiday cookie trays
- Christmas parties
- Edible gifts
- Cozy nights in
Pair with:
- Hot cocoa
- Chai tea
- Mulled wine
Presentation Tip: Stack on a festive platter with sprigs of rosemary and cranberries.
Variations to Try
Want to make them your own? Try these delicious twists:
Chocolate Cheesecake
Add cocoa powder or mini chocolate chips to the filling.
Coconut Snickerdoodles
Add shredded coconut to the dough and filling.
Vegan Version
Use plant-based butter, cream cheese, and egg substitute.
Citrus Twist
Add orange zest to the dough and filling.
Mini Bites
Make smaller cookies for bite-sized treats.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare dough and filling up to 2 days in advance.
- Refrigerate: Store baked cookies in airtight container for up to 5 days.
- Freeze: Freeze unbaked dough balls (with filling) for up to 2 months. Bake from frozen—add 1–2 minutes to baking time.
Tip: Layer with parchment paper to prevent sticking.
Nutrition Notes (Per Cookie, ~1 of 24)
- Calories: ~130
- Protein: ~2g
- Carbohydrates: ~16g
- Fat: ~7g
- Sugar: ~10g
- Sodium: ~90mg
- Fiber: ~0.5g
These cookies are:
- Kid-friendly
- Crowd-pleasing
- Comfort food approved
- Perfect for gifting
Final Thoughts
These Christmas Cheesecake Snickerdoodles are more than just cookies—they’re a celebration of holiday flavor, texture, and joy. Whether you’re baking for a crowd or sneaking one with your morning coffee, they’re guaranteed to bring smiles.