The classic Snickerdoodle cookie gets an upgrade with a creamy cheesecake filling inside a sweet cinnamon sugar cookie, perfect for a delightful sweet treat.
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
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.
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.
Reduce mixer speed to low and beat in flour, cinnamon, and baking soda just until flour disappears.
In a separate shallow bowl stir 1/4 cup sugar and 1 teaspoon cinnamon together for the cinnamon sugar.
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.
Roll each cookie dough ball into the cinnamon sugar mixture and place on a baking sheet lined with parchment paper.
Bake in the preheated oven until cookies are just turning golden on the bottom and the edges, 12 to 14 minutes.
