Description
Super soft and delicious Cream Cheese Snickerdoodles that are even better than the original, featuring a creamy blend of butter and cream cheese with a classic cinnamon sugar coating.
Ingredients
Cookie Dough
- 1 cup softened unsalted butter
- 4 oz softened cream cheese
- 1¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3¼ cups all-purpose flour
- 1 teaspoon cornstarch
- 1½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
Topping
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the dough base: In a large mixing bowl, add the softened butter and cream cheese. Beat them together until creamy and fully combined. Add the granulated sugar and continue beating until the mixture is light, creamy, and well incorporated.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Stir the mixture thoroughly to ensure an even consistency.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, salt, and ground cinnamon until evenly combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the butter mixture, mixing well until the dough is smooth and homogenous.
- Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to firm up, which helps maintain shape during baking.
- Preheat oven and prepare topping: About five minutes before removing dough from the fridge, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Mix together granulated sugar and ground cinnamon for the topping in a small bowl.
- Shape the cookies: Scoop approximately 1½ tablespoon-sized portions of dough, roll each between your palms to form smooth balls, then roll the balls thoroughly in the cinnamon sugar topping until well coated.
- Bake: Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 13 minutes or until edges are set but centers remain soft.
- Cool and serve: Remove from oven and allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy your super soft cream cheese snickerdoodles!
Notes
- For softer cookies, avoid overbaking; remove as soon as edges set.
- Make sure butter and cream cheese are softened to room temperature for easy mixing.
- Dough must be chilled to prevent cookies from spreading too much while baking.
- Use fresh cream of tartar for best leavening results.
- Store cookies in an airtight container at room temperature for up to 4 days.