Gingersnap Cheesecake Stuffed Snickerdoodles

• FOR THE SNICKERDOODLE DOUGH:
• 1 cup Butter, Softened
• 1 cup Vegetable Oil
• 3/4 cups Granulated Sugar
• 1 cup Powdered Sugar
• 2 whole Eggs
• 4-1/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar
• 1/2 teaspoons Salt
• 1/2 cups Granulated Sugar, For Rolling Cookies
• 1 Tablespoon Cinnamon (for Rolling Cookies)
• FOR THE FILLING:
• 2 cups White Chocolate Chips (about 10 Ounces)
• 3 cups Finely Ground Gingersnap Cookie Crumbs
• 4 Tablespoons Powdered Sugar
• 1 teaspoon Ground Ginger
• 1 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Cloves
• 1 package (8 Ounce) Cream Cheese, Softened

1. Make the gingersnap cheesecake filling: Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting. Stop when it is smooth (be careful not to overheat). Transfer this to a shallow pan to cool until just warm (but not until hardened).
2. In the meantime, mix together the gingersnap crumbs, powdered sugar, ginger, cinnamon, salt, cloves, and cream cheese. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the fridge while you make the snickerdoodle dough.
3. Make snickerdoodle dough: Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each additional addition.
4. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll gingersnap mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and chill until firm (about 1 hour).
5. In a small bowl, whisk together 1/2 cup granulated sugar and 1 Tablespoon of cinnamon. Set aside.
6. Preheat oven to 375 degrees F.
7. Take a few gingersnap balls out of the fridge at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled Snickerdoodle cookie dough. Press a frozen gingersnap cheesecake ball into the center of the cookie dough, then cover with another bit of cookie dough. Make sure to work the dough around the whole ball of gingersnap filling. Roll the ball in the cinnamon-sugar (which will make the soft dough easier to handle, so you can firm up the shape here) and place it on a greased baking sheet. Repeat the process with the remaining cookie dough and filling balls, placing cookies 2-3 inches apart on the baking sheet. If the cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any down time (like when I had some cookies in the oven).
8. Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.
9. Store in an airtight container in the fridge, reheating for 30 seconds to a minute before eating. Serve a few hot cookies over vanilla ice cream for a special treat!

butter, vegetable oil, sugar, powdered sugar, eggs, allpurpose, baking soda, cream of tartar, salt, sugar, cinnamon, filling, white chocolate chips, cookie, powdered sugar, ground ginger, cinnamon, salt, ubc, cream cheese

Taken from tastykitchen.com/recipes/desserts/gingersnap-cheesecake-stuffed-snickerdoodles/ (may not work)