Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Snickerdoodle Cheesecake Cookies Recipe
    Lost? Site Map

    Snickerdoodle Cheesecake Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    Linda's Busy Kitchen's Note:

    Courtesy of Haley Leann from Princeton, TX These little gems are a soft cookie, with the flavors of cinnamon, sugar, and cream cheese. Winners all the way at my house!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    Cream Cheese Filling


    1. 1
      Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
    2. 2
      Heat oven to 400.
    3. 3
      Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Set to the side.
    4. 4
      Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl. Set to the side.
    5. 5
      Shape dough into two (2") balls. Flatten each one.
    6. 6
      Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
    7. 7
      Take the other flattened ball and "sandwich" the two with the filling in the middle.
    8. 8
      Pinch the edges together (like a ravioli) then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.).
    9. 9
      Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
    10. 10
      Continue making the cookies until your plate is full.
    11. 11
      Place the plate in the freezer for about 5 minutes.
    12. 12
      Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
    13. 13
      Bake 8-10 minutes, or until set.
    14. 14
      Remove from cookie sheet, and cool on wire rack.

    Ratings & Reviews:


    Nutritional Facts for Snickerdoodle Cheesecake Cookies

    Serving Size: 1 (110 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 450.0
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 13.6 g
    Cholesterol 92.5 mg
    Sodium 362.2 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 1.0 g
    Sugars 34.1 g
    Protein 5.3 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes