Cream Cheese Filled Snickerdoodles

I'm about to confess something to you, and that's that I've never successfully made a cookie that didn't come from a box. And I didn't realize this phenomenon until last night when I made these. Remember The Great S'Mores Cookie Fail of 2011?

It all started out okay, except that it's been a very long week and I was sort of already tired and apathetic. And these didn't seem very hard. And the Husband said that I shouldn't tell you about my failure, since one pan of the cookies came out okay. "Just take pictures of the ones that turned out nice," he said.

But no. I have to be honest with you guys- otherwise what kind of blogger am I? So one pan turned out pretty and delicious and looking like this. And one pan turned out burnt.

To be fair, I have a crappy oven that hates me and wants me to fail. If you have a good relationship with your oven, you probably won't have any problems at all.

Your ingredients: flour, sugar, baking soda, cream cheese, cream of tartar, eggs, vanilla, cinnamon, and butter.

So first, mix together cream cheese, sugar, and vanilla, put it into a small bowl, cover it and refrigerate for at least 30 minutes. It's delicious.

For your cookie dough, cream together your butter and sugar, then add the eggs and vanilla. Then, add the flour, cream of tartar until it looks like this- like a cookie dough!

In a small bowl, mix together sugar and cinnamon. Then stop and take a minute to think about how sugar and cinnamon together is never, ever wrong.

Alright, here's the hard part- okay, not hard. Just complicated.

Get a small disk of cookie dough, flatten it. Dollop some cream cheese onto it. Get another small disk of cookie dough, flatten it, put it on top, and pinch the whole thing closed. Now, roll it in the cinnamon sugar mixture. Repeat.

Refrigerate the cookies for 15 minutes, then bake them for 8 minutes.

They're very yummy- that is, if they don't get burnt. But I have faith in you. You'll be able to avoid my mistakes.

Cream Cheese Filled Snickerdoodles
From Cookies and Cups
Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 cup sugar
2 tsp. vanilla
Cookie Dough:
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
2 3/4 cup AP flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
Also, 1/4 cup sugar and 2 tsp. cinnamon

Beat together the cream cheese, 1/4 cup sugar, and 2 tsp. vanilla until combined. Cover and refrigerate for at least 30 minutes.

Preheat oven to 400°.

In an electric mixer, cream together the butter and 1 1/2 cups of sugar until fluffy. Add in the eggs and 1 tsp. vanilla, then add the flour, cream of tartar, baking soda and salt. Mix on low until a dough forms.

In a small bowl, mix together the remaining sugar and cinnamon.

To make each cookie, flatten out a tablespoon of dough, then put a spoonful of cream cheese in the middle, then place another flattened tablespoon of dough on top of it. Pinch the edges closed, then roll the cookie in the cinnamon-sugar mixture.

Refrigerate the cookies for at least 15 minutes, then bake for 8 minutes on a parchment-paper-lined baking sheet.