Directions

1. Preheat the oven to 325 °F. Line 4 baking sheets with parchment paper.

2. In a medium mixing bowl, mix the flour, cream of tartar, baking soda, and salt.

3. In a large mixing bowl, combine Country Crock Baking Sticks and sugars using a hand mixer. Mix until light and fluffy.

4. Next, put the eggs one at a time while beating thoroughly after each addition. Mix in the dry ingredients until combined.
5. To create the cheesecake filling, mix the cream cheese and sugar in a medium mixing bowl and stir until smooth.
6. Make tablespoon-sized balls out of the snickerdoodle dough and flatten two balls to form disks. Scoop 1 teaspoon of cheesecake filling into the center of one disk and cover it with the second disk.
7. Squeeze around the edges with your fingers to seal, then gently roll into a ball. Roll each ball in cinnamon sugar and place them on one of the prepared baking sheets. Repeat with the remaining dough.
8. Bake for approximately 18 to 20 minutes or until the cookies start to crack.

9. Allow 5 minutes on the trays before transferring the baked cookies to a wire rack. Let them cool completely.