Cheesecake-Stuffed Snickerdoodle Cookie

Ingredients

• 4 ounces cream cheese
• 2 tablespoons white sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

2. 2

   For filling, mix softened cream cheese and sugar together until smooth. Scoop filling into small balls and place onto the prepared baking sheet. Freeze for at least 30 minutes.

3. 3

   Meanwhile, combine butter, brown sugar, and white sugar in a bowl and beat with an electric mixer until creamy. Add egg and vanilla extract; beat until smooth and fluffy

4. 4

   Reduce mixer speed to low and beat in flour, cinnamon, and baking soda just until flour disappears.

5. 5

   In a separate shallow bowl stir 1/4 cup sugar and 1 teaspoon cinnamon together for the cinnamon sugar.

6. 6

   Scoop cookie dough by 2 tablespoonfuls and flatten into a circle with your hands. Place a ball of cream cheese filling in the center of the cookie dough. Press cookie dough up and around filling, sealing filling inside.

7. 7

   Roll each cookie dough ball into the cinnamon sugar mixture and place on a baking sheet lined with parchment paper.

8. 8

   Bake in the preheated oven until cookies are just turning golden on the bottom and the edges, 12 to 14 minutes.