I recently came across an easy recipe that required no out of the ordinary ingredients and decided to give it a try that day. Oh my goodness are these cream cheese stuffed snickerdoodles ah-mazing! Super easy and a great twist on a classic. I made mine ginormous so that they pretty much fell apart when I picked them up, but you can always opt for more reasonably sized cookies. Here are some pics:
Cream Cheese Stuffed Snickerdoodles (from Cookies and Cups)
1 (8oz)pkg cream cheese
1 1/2c sugar
1c butter, softened
2 3/4c flour
2t cream of tartar
1t baking soda
Make filling by creaming together the cream cheese, sugar, and vanilla. Cover and refrigerate for 30 minutes.
Preheat to 400F. In a large bowl, cream butter and 1 1/2c sugar until light and fluffy. Add eggs and vanilla, mix until combined. Mix in the flour, cream of tartar, baking soda, and salt. In a small bowl, mix together the 1/4c sugar and cinnamon, set aside. To make the filled cookies, I made a large ball of dough and made a crater with my thumb. I added a smaller ball of the cream cheese mixture to the crater and then smoothed the cookie dough over the cream cheese until there was no longer any cream cheese showing. Then roll the ball of dough in the sugar and cinnamon mixture until completely coated. Place the dough balls on a cookie sheet with plenty of room between each one (lots of spreading in the oven) and bake for 10 minutes. Cool completely on rack.
The original recipe has a different method for assembling the cookies, but my dough was way too sticky for their method. Check out the link at the top of the ingredient list if you want to try their way. Enjoy!