Lauren's Cream Cheese Filled Snickerdoodles
Tedd Roundy

Lauren's Cream Cheese Filled Snickerdoodles

​For the past two years, my friend and I have made cookies for that long list of friends and acquaintances that don't quite make the gift list, but could never just be left out in the cold. On college student budgets, giving treats is a great way to spread holiday cheer without having to spread our personal budgets too thin.

This year we wanted to make something a little fancier than the usual Christmas tree sugar cookies, so when I stumbled on some food porn in the shape cream cheese filled snickerdoodles, I just had to try it out. The best part about these cookies is that thanks to the filling, they're nice and soft even if you bake them a couple days before delivery.

Bonus, if you don't want to make dough from scratch there are plenty of boxed mixes that make the process even simpler. They take a little bit of extra time than normal snickerdoodles cookies, but I think they're worth the wait.

Cream Cheese Filled Snickerdoodles


1 1/2 cups sugar
1 cup room temp butter
2 eggs
1 tsp vanilla
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinnamon
8 oz cream cheese, softened
Red sugar (optional)


Preheat oven to 400
Cream butter and 1 1/2 cup sugar.
Add eggs and 1 tsp vanilla.
Mix until combined.
Mix in your flour, cream of tartar, baking soda and salt.
Refrigerate dough for 30 minutes.
Combine remaining 1/4 cup sugar and 2 tsp cinnamon.
Remove the dough from the refrigerator.
Roll about 2 tbsp of dough into balls
Roll dough in cinnamon sugar and sprinkles then flatten.
Place 1 tsp of the cream cheese on top of flattened dough and then put another piece of dough on top.
Bake cookies for about 6-10 minutes.

Recipe adapted simplified from

The Chow Bella Christmas Cookie Exchange -- so far:

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