Cheesecake-Stuffed Snickerdoodle Cookie

Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and 2 tablespoons of white sugar together until smooth and completely combined. (3 minutes)

Chill the Filling: Scoop the cream cheese filling into small, even balls (about 1 teaspoon each) and place them onto a parchment-lined baking sheet. Freeze for at least 30 minutes to help them hold their shape during baking. (30 minutes)

Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and 1/3 cup of white sugar using an electric mixer until light and fluffy. (5 minutes)

Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined. The mixture should be smooth and airy. (2 minutes)

Combine Dry Ingredients: Gradually add the flour, cinnamon, and baking soda to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Prepare Cinnamon Sugar Coating: In a shallow bowl, stir together the remaining 1/4 cup of white sugar and 1 teaspoon of cinnamon. (1 minute)

Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a circle in your palm. Place a frozen cream cheese ball in the center. Gently press the cookie dough up and around the filling, completely sealing it inside. (10 minutes)

Coat with Cinnamon Sugar: Roll each cookie dough ball in the cinnamon sugar mixture, ensuring it's evenly coated. Place the coated cookies onto the prepared baking sheet, leaving some space between each. (5 minutes)

Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown. (12-14 minutes)

Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking. (10 minutes)