Christmas Cheesecake Snickerdoodles

Soft and chewy Christmas Cheesecake Snickerdoodles kick your traditional snickerdoodle recipe up a notch with cream cheese and holiday flair!

Course Dessert

Cuisine American

Keyword cheesecake, christmas, cookies, snickerdoodle

Prep Time 15

Cook Time 13

Chill 30

Total Time 58

Servings cookies

Calories 170kcal

Ingredients

1 cup butter - softened to room temperature
4 ounces cream cheese - softened to room temperature
1 ¾ cups granulated sugar
2 large eggs
2 tsp vanilla extract
3 ¼ cups all-purpose flour
1 ½ tsp cream of tartar
1 tsp cornstarch
1 tsp ground cinnamon
½ tsp baking soda
½ tsp table salt
¾ cup holiday M&M’s + more for the tops of the cookies
¼ cup holiday sprinkles - such as jimmies

Topping

⅓ cup granulated sugar
1 tbsp ground cinnamon

Instructions

Beat the butter and cream cheese in a large mixing bowl or stand mixer until well combined and creamy.
Add the sugar and then beat well until light and creamy.
Mix in the eggs and the vanilla. Scrape down the sides of the bowl and beat again.
Add the flour, cream of tartar, cornstarch, cinnamon, baking soda, and salt to the mixture and mix in slowly until it has incorporated enough so that it doesn’t fly out of the bowl. Then increase the speed and beat well.
Fold in the M&M’s and sprinkles.
Remove the beater, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes.
Once the dough has chilled, preheat the oven to 350 degrees. Line several baking sheets with parchment.
Combine the sugar and cinnamon in a small bowl and stir together with a fork.
Remove the dough and portion out golf ball-sized portions, rolling between your hands to smooth them out and then rolling in the cinnamon and sugar mixture.
Place at least 2” apart on the parchment-lined baking sheet.
Bake for 10-13 minutes.
Once baked - remove and add additional M&M’s to the tops of the cookies if desired.
Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 5 days.

Notes

I don’t recommend refrigerating the baked cookies as the M&M’s tend to sweat when they come to room temperature again and the color bleeds. It is not appealing.

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