Shelly's Recipe

CREAM CHEESE FILLED SNICKERDOODLES

Category: Cookies

Cookies
1 1/2 cups sugar, divided
1 cup butter, at room temperature
2 eggs
1 tsp vanilla extract
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

Filling
8-oz cream cheese, softened
1/4 cup sugar
2 tsp

To make filling: Mix the cream cheese, 1/4 cup sugar and 2 tsp vanilla with a hand mixer. Cover and refrigerate for at least 30 minutes.

To make cookies: Preheat oven to 400 degrees. Cream butter and 1 1/2 cup sugar until fluffy. Add eggs and 1 tsp vanilla. Mix until combined.

With mixer set to low speed, slowly add flour, cream of tartar, baking soda and salt. Set dough aside.

In a small bowl mix together 1/4 cup sugar and 2 tsp cinnamon. Set aside. Remove the cream cheese mixture from the refrigerator.

To make each cookie, form 2 separate Tablespoon-sized balls of dough. Flatten each ball into a 2 inch diameter disc. Place 1 teaspoon of the cream cheese filling on top of one disc of dough, then place the other disc on top. Seal the cookie by pinching the edges of the two discs together.

Carefully form the cookie into a ball and roll in the cinnamon sugar mixture. Place on a parchment lined cookie sheet, placing each ball 2 inches apart. Repeat until you have no dough left. Place entire baking sheet with the cookie dough balls in refrigerator for 15 minutes.

When the dough is chilled, remove from refrigerator and bake 8 minutes. Transfer to wire rack to cool. Makes about 2 dozen cookies.