These cookies combine the best of both worlds: the tangy creaminess of cheesecake and the warm, spiced sweetness of snickerdoodles. Perfect for your holiday baking list!
Why This Recipe Works
- The cream cheese in the dough adds a rich, tangy depth that elevates the classic snickerdoodle.
- Rolling the dough in a festive cinnamon-sugar mixture gives each cookie a sparkling, spiced crust.
- Baking at a precise temperature ensures a soft center with a slightly crisp edge, the hallmark of a perfect snickerdoodle.
- These cookies are as fun to make as they are to eat, making them a great activity for holiday gatherings.
- They store beautifully, so you can make them ahead for stress-free holiday entertaining.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re baking multiple batches, keep the dough chilled between batches to maintain consistency.
Cream the Butter and Cream Cheese
In your mixer, beat the softened butter and cream cheese together until smooth and creamy. This should take about 2 minutes on medium speed. Gradually add the 1 1/2 cups of sugar, beating until the mixture is light and fluffy. This step is crucial for achieving the right texture in your cookies.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The vanilla enhances the flavors of both the cheesecake and snickerdoodle components, creating a harmonious blend.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Shape and Bake
Mix the remaining 1/2 cup sugar with cinnamon in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in the cinnamon-sugar mixture. Place on prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until the edges are just set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smooth, evenly mixed dough. If you’re short on time, you can soften the butter and cream cheese in the microwave at 50% power in 10-second intervals. Be careful not to melt them. When rolling the dough balls, wearing disposable gloves can prevent the dough from sticking to your hands. For a more intense cinnamon flavor, consider adding a pinch of cinnamon directly to the dough. Finally, if you prefer a crisper cookie, extend the baking time by 1-2 minutes, but watch closely to prevent overbaking.
Recipe Variations
- For a chocolate twist, add 1/2 cup cocoa powder to the dry ingredients and roll the dough balls in a mixture of sugar and cocoa powder instead of cinnamon-sugar.
- Incorporate 1/2 cup of finely chopped pecans or walnuts into the dough for added crunch and nutty flavor.
- Swap the vanilla extract for almond extract for a different aromatic profile.
- For a festive look, drizzle the cooled cookies with melted white chocolate and sprinkle with red and green sugar crystals.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator. Just let it soften slightly at room temperature before rolling and baking. This makes it a great option for busy holiday bakers who want to spread out their tasks.
How do I store these cookies?
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the cookies. Full-fat cream cheese provides the best flavor and consistency, but if you’re watching your fat intake, low-fat is an acceptable substitute.
Summary
Christmas Cheesecake Snickerdoodles are a delightful holiday treat that combines the creamy tang of cheesecake with the spiced sweetness of snickerdoodles. Easy to make and even easier to enjoy, they’re sure to become a new holiday tradition.