Roll out the holidays with these miniature snickerdoodle cookies stuffed with a decadent cheesecake filling. They’re perfect for gift-giving…and snacking. A word of caution: they might not leave the kitchen.
Makes 32 cookies
- 2½ cups flour
- 1¾ tsp. cream of tartar
- 1 tsp. baking powder
- ¼ tsp. ground ginger
- ¼ tsp. salt
- 2 sticks unsalted butter, room temperature
- 1½ cups light brown sugar
- 2 Tbsp. whole milk
- 2 large eggs
- 1 cup cinnamon chips
For the cinnamon sugar coating:
- ½ cup sugar
- 1 Tbsp. cinnamon
For the cheesecake filling:
- 1 (8 oz.) package of cream cheese, softened
- 4 oz. sweetened condensed milk
- 1 tsp. vanilla extract
- In a large bowl, whisk the flour, cream of tartar, baking powder, ginger, and salt; set aside. Beat butter for 30 seconds with a hand mixer. Add brown sugar and vanilla and beat the mixture until light and fluffy. Add eggs one at a time, then add milk. Gradually fold in flour mixture with a rubber spatula. Fold in cinnamon chips. Wrap plastic wrap over the top of the bowl and refrigerate for one hour.
- In a medium bowl, beat cream cheese until light and fluffy with a hand mixer. Add condensed milk and vanilla, and beat for another minute or so. Chill filling for 1 hour.
- Preheat oven to 350°F. In a small bowl, whisk the sugar and cinnamon. Pour the mixture out onto a large, clean plate. Scoop tablespoon-sized mounds of dough from the batter, and roll them into balls to form the cookies. Roll each ball in the spiced sugar, coating it completely, then place on the baking sheet, two inches apart. Bake for 10 to 12 minutes, or until their edges are golden brown. Remove pan from the oven and allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely. Once completely cool, spread filling in between two cookies. Serve.
(Adapted from bakerbynature.com)