Description
Delicious snickerdoodle cookies made with cream cheese for extra softness and flavor.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In another bowl, beat together butter, cream cheese, and sugar until smooth.
- Add egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Form dough into balls, then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container.
- For a stronger cinnamon flavor, increase the amount of cinnamon.
- You can chill the dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: snickerdoodle cookies, cream cheese cookies, soft cookies