Delicious and yummy cookies. Love to eat this stuff. My mom made them from time to time when I was a kid. It’s one of my favorite even this day. (Page 1 ) | May 15, 2025

This recipe combines the classic flavors of snickerdoodle cookies with a creamy and tangy cheesecake filling, creating a delightful and unique sandwich cookie experience.

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Snickerdoodle Cheesecake Sandwich Cookies: A Delicious Double Whammy

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Ingredients:
Cookie Dough:

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Ingredient Quantity
All-purpose flour 2 1/4 cups
Baking soda 1 teaspoon
Cream of tartar 1 teaspoon
Salt 1/2 teaspoon
Unsalted butter (softened) 1 cup (2 sticks)
Granulated sugar 1 3/4 cups
Large eggs 2
Pure vanilla extract 2 teaspoons
Cinnamon sugar 3 tablespoons
Cream Cheese Filling:

Ingredient Quantity
Cream cheese (softened) 8 ounces
Unsalted butter (softened) 1/2 cup
Powdered sugar 1 1/2 cups
Vanilla extract 1 teaspoon
Instructions:
Preheat and Prepare:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup. This ensures the cookies bake evenly and don’t stick to the pan.
Dry Ingredients for the Cookie Dough:

In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. This combines the dry ingredients and ensures even distribution throughout the dough.

Creaming the Butter and Sugar:

In a large bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the dough, resulting in soft and chewy cookies.
Wet Ingredients for the Cookie Dough:

Beat in the eggs one at a time, then stir in the pure vanilla extract until everything is well combined. Scrape down the sides of the bowl with a rubber spatula as needed.
Dry and Wet Together:

Gradually add the dry ingredients (flour mixture) to the wet ingredients (creamed butter, sugar, eggs, and vanilla) and mix on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

The Magic of Cinnamon Sugar:

In a small bowl, make your cinnamon sugar mixture. You can either use store-bought cinnamon sugar or create your own by combining granulated sugar with ground cinnamon to your desired taste.
Shaping and Coating the Cookies:

Roll the cookie dough into balls, about 1 1/2 inches in diameter. Then, roll each ball in the cinnamon sugar mixture to coat them generously. This creates the signature snickerdoodle taste and texture.
Baking Time:

Place the cinnamon sugar-coated cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. This allows for proper spreading during baking.
Golden and Slightly Soft:

Bake the cookies for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will firm up as they cool.
Cooling the Cookies:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to set further without overcooking.
Cream Cheese Filling:
Creaming Together:

Using an electric mixer on medium speed, beat the softened cream cheese and softened butter together until smooth and creamy.
Sweetness and Flavor:

Gradually add the powdered sugar to the creamed cheese mixture and beat until well combined and smooth. This incorporates the sugar without creating lumps.
Vanilla Touch:

Beat in the vanilla extract for an extra layer of flavor.
Assembly:
Once the cookies are completely cool, spread a generous dollop of cream cheese filling on one half of a cookie.

Sandwich Perfection:

Gently press another cookie on top of the cream cheese filling to create a delicious sandwich cookie.
Enjoy!

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