Cream Cheese Filled Snickerdoodles... Yum!

This was featured on:

So I came across this recipe from Cookies and Cups, as soon I read the title I knew I was in love!

The only thing that I would add/change is to cut the filling ingredients in half because I have a lot of cream cheese filling leftover. 

What You Need:

1 1/2 cups Sugar

1 cup Butter, Room Temp

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

What you need to do: 

Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. 

Cover the cream cheese mixture and refrigerate for at least 30 minutes.

Preheat oven to 400°

Cream butter and 1 1/2 cup sugar until fluffy.

Add eggs and 1 tsp vanilla. Mix until combined.

On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.

In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.

Remove the cream cheese mixture from the refrigerator.

For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter)

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.

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.

When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.

Transfer to wire rack to cool.

YUM!

 I even wrapped some up for my new neighbors! 

Makes approx 24 cookies

Linked to THESE awesome blog parties!