Snickerdoodles Stuffed with Maple Cream Cheese Frosting

45 min

super easy

8 large cookies

Oh boy, these are a MOUTHFUL. If you liked my gooey cake batter sugar cookies and my DIY Levain bakery style cookies, then you will eat these up. Literally.

These robust snickerdoodle cookies are around 6 oz. each and are stuffed with a maple cinnamon cream cheese frosting. The cookies themselves are light and fluffy cinnamon infused sugar cookies, which are then coated in a cinnamon sugar dust (yum.) So, that being said, you can totally skip the filling here and still be left with beautiful fluffy snickerdoodles. But, I do recommend trying at least one stuffed with the cream cheese frosting because it’s like a cinnamon roll and a snickerdoodle had a delicious baby….

That being said, if you don’t like cinnamon, definitely steer clear of this. It’s a cinnamon lover’s dream.

Because baking can get scientific and complicated, I made a video outlining the recipe and all of the steps. Feel free to watch it before you whip these up, so you have an understanding of the method here! I also am linking some of the products I used because baking is allll about the science and using the right equipment!

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Adjust Servings
Maple Cream Cheese Frosting Filling
8oz. cream cheese, softened
1tbsp ground cinnamon
1/3cup maple syrup, can add more to your sweetness preference!
2 2/3cup all purpose flour
3tbsp corn starch
2tbsp ground cinnamon
1 1/4tsp baking soda
1 1/2tsp kosher salt
1 1/4cup cubed, cold unsalted butter
1cup dark brown sugar
1/2cup white granulated sugar
1tsp vanilla extract
2 eggs
Cinnamon Sugar Coating
3tbsp granulated sugar
2tbsp ground cinnamon



In a mixing bowl, mix the ingredients for the cream cheese frosting together until there are no clumps. You can do this by hand (any clumps in the flling will melt when the cookies are baked) but for the creamiest result, a hand mixer is best.

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Cover the bowl of filling with cling wrap and place it in the fridge to firm up and then work on the cookie dough.

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In a mixing bowl, whisk together all of the dry ingredients: flour, baking soda, cinnamon, salt and corn starch. Set the dry ingredients aside.

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In the bowl of a standing mixer (or a bowl that can be used with a hand mixer) add the brown sugar and white sugar. With the paddle attachment, mix until combined. Add the cold butter cubes. Turn the mixer on low speed at first to fold the butter into the sugar. Then, increase the speed gradually, until the mixture is creamy and the butter is fully folded in, without any chunks. Do not do this at high speed because it will melt the butter, which will cause the cookies to fall flat. Make sure to constantly scrape off sides of bowl and continue to mix until butter is fully combined. If you don't have a standing mixer or hand mixer, use your hands to slowly fold the butter into the sugar, pinching it until it begins to combine. Once the butter breaks down a bit, use a wooden spoon to fold the butter in until the mixture is creamy.

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Add in the eggs and vanilla and mix on medium speed until fully combined. Scrape the sides of the bowl if necessary and continue until the eggs are fully incorporated. If not using a standing mixer, fold the eggs in with a rubber spatula or spoon until fully combined.

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Once the dough is formed, set it aside and remove the filling from the fridge.
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Whisk the ingredients for the cinnamon sugar coating in a bowl and also set aside.
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Remove the dough from the bowl, separating into equal 4-6 oz. size pieces. You should have 8-10 evenly sized pieces of dough. Flatten each piece of dough out, so it stays about 1/2 inch thick (you don't want it too thin or else it won't hold the filling well.)
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With a spoon, scoop out about 1 tbsp portion of filling into the center of each piece of dough. Fill it up generously, but make sure you have a 1-2 inch border of dough around the filling, so you can fold it without the filling spiilling out.
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Once all of the filling is placed into the pieces of dough, cinch both ends together, folding the filling inside of the dough. It should look like a dumpling. Then, roll the dough into a ball. Repeat with all of the dough.
Roll each ball of dough into the cinnamon sugar coating.
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Place the cookie dough balls into an air-tight container, or just on a baking sheet and covered with foil. Freeze for at least one hour. You can make these up to a week in advance of baking.
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20 minutes before baking, preheat the oven too 400 degrees F. Bake the cookies for 12 minutes, until golden brown and slightly cracked on top. Let the cookies cool for 10 minutes (don't skip this step even if you're feeling impatient!) and then enjoy!
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