The Pioneer Woman Tasty Kitchen
Profile Photo

Gingersnap Cheesecake Stuffed Snickerdoodles

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

30
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Delicious gingersnap cheesecake truffles are enveloped in a pillowy Snickerdoodle. These cookies are filled with holiday cheer and perfect for a cookie swap (or for hoarding and devouring beside the Christmas tree). Heat them before serving for maximum enjoyment, and I won’t judge you if you even decide to serve them over a bowl of vanilla ice cream.

Ingredients

  • FOR THE SNICKERDOODLE DOUGH:
  • 1 cup Butter, Softened
  • 1 cup Vegetable Oil
  • ¾ cups Granulated Sugar
  • 1 cup Powdered Sugar
  • 2 whole Eggs
  • 4-¼ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar
  • ½ teaspoons Salt
  • ½ cups Granulated Sugar, For Rolling Cookies
  • 1 Tablespoon Cinnamon (for Rolling Cookies)
  • FOR THE FILLING:
  • 2 cups White Chocolate Chips (about 10 Ounces)
  • 3 cups Finely Ground Gingersnap Cookie Crumbs
  • 4 Tablespoons Powdered Sugar
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Cinnamon
  • ½ teaspoons Salt
  • ¼ teaspoons Ground Cloves
  • 1 package (8 Ounce) Cream Cheese, Softened

Preparation

Make the gingersnap cheesecake filling: Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting. Stop when it is smooth (be careful not to overheat). Transfer this to a shallow pan to cool until just warm (but not until hardened).

In the meantime, mix together the gingersnap crumbs, powdered sugar, ginger, cinnamon, salt, cloves, and cream cheese. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the fridge while you make the snickerdoodle dough.

Make snickerdoodle dough: Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each additional addition.

Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll gingersnap mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and chill until firm (about 1 hour).

In a small bowl, whisk together 1/2 cup granulated sugar and 1 Tablespoon of cinnamon. Set aside.

Preheat oven to 375 degrees F.

Take a few gingersnap balls out of the fridge at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled Snickerdoodle cookie dough. Press a frozen gingersnap cheesecake ball into the center of the cookie dough, then cover with another bit of cookie dough. Make sure to work the dough around the whole ball of gingersnap filling. Roll the ball in the cinnamon-sugar (which will make the soft dough easier to handle, so you can firm up the shape here) and place it on a greased baking sheet. Repeat the process with the remaining cookie dough and filling balls, placing cookies 2-3 inches apart on the baking sheet. If the cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any down time (like when I had some cookies in the oven).

Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.

Store in an airtight container in the fridge, reheating for 30 seconds to a minute before eating. Serve a few hot cookies over vanilla ice cream for a special treat!

One Comment

You must be logged in to post a comment.

Profile photo of adeline

adeline on 2.9.2012

OOHHH…do I love gingerbread, this is great and I
can’t wait to make for my gift boxes next Christmas !
Thanks

No Reviews

You must be logged in to post a review.

Related Recipes

Chocolate Chip Oat Squares
Profile Photo by Julia Pinney @ Julia's Cuisine in Desserts
Cookies are great for any season! So, why not make a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Peanut Butter Oatmeal Chocolate Chip Cookies
Profile Photo by Beth Pierce in Desserts
A delectable combination of creamy peanut butter, old fashioned rolled oats...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Vegan Coconut Macaroons
Profile Photo by Kendall Smith in Desserts
These vegan coconut macaroons are a delicious and nutritious dessert or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Iced Lemon Cookies
Profile Photo by Beth Pierce in Desserts
These delectable Iced Lemon Cookies are soft on the inside with...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Brown Sugar Chocolate Chip Cookies (Comfort Cookies)
Profile Photo by Hungry Haley in Desserts
In our search for comfort during uncertain times, let us not...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy