Cream Cheese Snickerdoodles
The ultimate treat for cookie lovers, Cream Cheese Snickerdoodles are soft, chewy, and bursting with flavor. These delightful cookies combine the richness of cream cheese with a classic snickerdoodle finish. Perfect for sharing or indulging in yourself, make them tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 cup Butter
- 4 oz Cream Cheese
- 1¾ cups Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3¼ cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 1½ teaspoons Cream of Tartar
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ⅓ cup Granulated Sugar
- 1 tablespoon Ground Cinnamon
Instructions
- In a large mixing bowl, add 1 cup softened unsalted butter and 4 oz softened cream cheese and beat until creamy and combined.
- Add 1¾ cup granulated sugar and beat until light and creamy and well-combined.
- Add 2 large eggs and 1 teaspoon vanilla extract. Stir well.
- In a separate bowl, stir together 3¼ cups all-purpose flour, 1 teaspoon cornstarch, 1½ teaspoon cream of tartar, ½ teaspoon baking soda, ¾ teaspoon salt, and ½ teaspoon ground cinnamon.
- Gradually add flour mixture to butter mixture until completely combined.
- Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
- Once dough has nearly finished chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Prepare your topping by stirring together ⅓ cup granulated sugar and 1 tablespoon ground cinnamon until well-mixed.
- Remove chilled dough from refrigerator and scoop by 1½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
- Place on prepared cookie sheet at least 2” apart and bake for 10-13 minutes.
Notes
- Storage: Keep leftover cookies in an airtight container at room temperature for up to one week to maintain their softness.
- Freezing: You can freeze the cookie dough for up to three months. Just scoop the dough balls and place them in a freezer-safe bag. Bake straight from the freezer, adding a minute or two to the baking time.
- Pairing: These cookies go wonderfully with a glass of milk, warm tea, or even a scoop of vanilla ice cream for an indulgent dessert.