Ingredients
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) Country Crock Baking Sticks
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
6 oz. cream cheese, softened
3 tbsp. granulated sugar
1/4 c. cinnamon sugar
Preparation
Step 1Preheat oven to 325° and line 4 baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Step 2In a large bowl using a hand mixer, beat Country Crock Baking Sticks with sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and mix until just combined. Step 3Make cheesecake filling: In a medium bowl, stir cream cheese and sugar together until smooth. Step 4Roll snickerdoodle dough into tablespoon sized balls. Flatten two balls into disks then place 1 teaspoon of cheesecake filling in the center of one disk and top with second disk. Step 5Using your fingers, pinch around the edges to seal, then gently roll into a ball. Roll ball in cinnamon sugar and place on prepared baking sheet. Repeat with remaining dough. Step 6Bake until cookies begin to crack, 18 to 20 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.
