Name: Cheesecake Stuffed Snickerdoodles
Prep time: 5 min
Total time: 30 min
Yield: 2 dz.
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

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.