Cream Cheese filled Snickerdoodles

Cream Cheese filled Snickerdoodles
Original recipe found here


INGREDIENTS:

For the dough:

• 1 1/2 cups sugar
• 1 cup room temp butter
• 2 eggs
• 1 tsp vanilla
• 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 

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 tsp vanilla

DIRECTIONS:

1. With an electric mixer, mix the cream cheese, 1/4 cup sugar, and 2 tsp vanilla for the filling. Cover the cream cheese mixture and refrigerate for at least 30 minutes.
2. In a separate bowl, use a whisk to combine flour, cream of tartar, baking soda, and salt. Set aside.
3. With a wooden spoon, cream butter and 1 1/2 cup sugar.
4. With an electric mixer, mix in eggs and 1 tsp vanilla. Next, add the flour mixture until all ingredients are incorporated.
5. In a separate, small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set aside.
6. Preheat oven to 400 degrees F. Remove the cream cheese mixture from the refrigerator.
7. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter).
8. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
9. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
10. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 12-13 minutes. Transfer to wire rack to cool.

-Alyssa