These cookies come out so soft and perfect. And they are big enough that they will fill anyone up after a delicious holiday meal. Give them a go!

Soft Snickerdoodle Cheesecake Filled Cookies [Vegan]


Cooking Time




For the Cookies:

  • 1/2 cup vegan butter
  • 1 cup sugar
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons cinnamon & 3 tablespoons sugar, mixed together to roll dough in

For the Cream Cheese Filling:

  • 1 container vegan cream cheese
  • 1/2 cup powdered sugar


  1. Cream the vegan butter and sugar together
  2. Mix in almond milk and vanilla extract
  3. Mix dry ingredients in a bowl (minus the cinnamon + sugar mixture) then add to the everything else. Mix well. The mixture will seem dry or super thick but keep going. It will come together!
  4. Roll large pieces of dough and place on a cookie sheet.  Roll in sugar/cinnamon before baking.
  5. Bake at 350°F for about 11 minutes
  6. Allow to cool then place in fridge until completely cool!
  7. Pipe vegan cream cheese filling between two cookies. Enjoy!