Cheesecake-Stuffed Snickerdoodle Cookie Recipe

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Cook Time: 12 minutes

This recipe yields 12 servings. The ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged.

Ingredients:

• Filling: 4 oz cream cheese, softened
• 2 tablespoons white sugar
• Cookie Dough: 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• Cinnamon Sugar: 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions:

Step 1: Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.

Step 2: In a mixing bowl, combine the softened cream cheese and sugar for the filling. Mix until smooth and creamy.

Step 3: Scoop the cream cheese mixture into small balls and place them on the prepared baking sheet. Freeze for at least 30 minutes.

Step 4: In a separate bowl, combine the butter, brown sugar, and white sugar. Beat with an electric mixer until creamy and well blended.

Step 5: Add the egg and vanilla extract to the butter mixture. Beat until smooth and fluffy.

Step 6: Reduce the mixer speed to low and gradually add the flour, cinnamon, and baking soda. Mix until the flour is fully incorporated.

Step 7: In a small, shallow bowl, mix together 1/4 cup white sugar and 1 teaspoon ground cinnamon to create the cinnamon sugar.

Step 8: Scoop the cookie dough by 2 tablespoons and flatten each portion into a circle using your hands.

Step 9: Place a ball of the frozen cream cheese filling in the center of each dough circle. Carefully fold the dough around the filling, sealing it inside.

Step 10: Roll each cookie dough ball in the cinnamon sugar mixture, ensuring an even coating.

Step 11: Place the coated cookie dough balls onto the prepared baking sheet.

Step 12: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are just turning golden at the edges and the bottom.

Nutrition Facts (per serving):

• Calories: 240
• Total Fat: 11g (15% Daily Value)
• Saturated Fat: 7g (35% Daily Value)
• Cholesterol: 45mg (15% Daily Value)
• Sodium: 151mg (7% Daily Value)
• Total Carbohydrates: 32g (12% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 20g
• Protein: 3g (6% Daily Value)
• Vitamin C: 0mg (0% Daily Value)
• Calcium: 26mg (2% Daily Value)
• Iron: 1mg (5% Daily Value)
• Potassium: 49mg (1% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.

Origin and History

The Snickerdoodle cookie, a classic American treat, has roots that stretch back to the early 19th century. The exact origin of its name is unclear, but it's believed to be a variation of the German "Schneckennudeln," meaning "snail noodles," referring to a cinnamon-sugar pastry. However, the Americanized version, with its characteristic cinnamon-sugar coating and soft, chewy texture, quickly became a beloved cookie across the United States. The modern twist of adding cheesecake stuffing to this traditional favorite is a recent innovation, blending the rich, creamy texture of cheesecake with the sweet and spicy appeal of Snickerdoodles. This combination has become a hit among dessert lovers looking for a new spin on an old favorite.

Regional Variations

While the Snickerdoodle cookie is popular across the United States, there are regional variations in the way it's made. In some areas, you may find Snickerdoodles made with cream of tartar, a key ingredient that gives the cookie its characteristic tangy flavor and texture. The cheesecake-stuffed variation, however, is more of a modern, experimental take on the classic recipe, with the creamy center providing a delightful contrast to the soft, cinnamon-sugar coated exterior. This twist is commonly seen in online recipes and is a favorite in bakeries and kitchens that love to experiment with fusion desserts.

Difference from Similar Dishes

What sets the cheesecake-stuffed Snickerdoodle apart from other cookies is its unique combination of flavors and textures. Traditional Snickerdoodles are known for their cinnamon-sugar coating and slightly tangy flavor from the cream of tartar. When stuffed with cheesecake, however, the rich, creamy filling adds an unexpected indulgence to the otherwise light and chewy cookie. This fusion of cheesecake and Snickerdoodle creates a dessert that is both nostalgic and novel, offering the best of two worldsan irresistible balance of tangy sweetness and rich creaminess.

Where It Is Typically Served

Cheesecake-stuffed Snickerdoodle cookies are a favorite in home kitchens and bakeries alike. These cookies are often served at special occasions, such as family gatherings, birthday parties, or festive holiday events. They can also be found at dessert buffets or as a sweet addition to a coffee table spread. Their combination of comforting flavors and visually appealing look makes them a perfect treat for any occasion. Whether served alongside a glass of milk, tea, or coffee, these cookies are sure to be a crowd-pleaser.

Interesting Facts

• The name "Snickerdoodle" is thought to derive from the German word "Schneckennudeln," a type of cinnamon roll.
• Snickerdoodles were especially popular in New England in the 19th century, often made with cream of tartar to help the cookies spread and puff during baking.
• Adding cheesecake filling to Snickerdoodles is a relatively new innovation, combining two beloved desserts into one unique treat.
• Despite being a traditional American cookie, the Snickerdoodle has become a part of the global dessert scene, with many countries adding their own twist to the recipe.
• The cheesecake filling can be flavored in different ways, such as by adding lemon zest or fruit, to create variations of the original recipe.

FAQ about Cheesecake-Stuffed Snickerdoodle Cookie Recipe

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