Cream Cheese Snickerdoodles
Yield: 3 dozen cookies
The classic cinnamon sugar taste you love in a puffy cookie, not too sweet and just the right amount of tartness from the cream cheese in the dough.
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoon ground cinnamon
Cream together the butter and cream cheese until smooth and creamy. Slowly add powdered sugar. Mix to combine.
Add vanilla and then eggs one at a time.
In a separate bowl combine flour, salt, baking powder and cinnamon. Incorporate dry ingredients to the cream cheese mixture.
Chill covered for at least one hour.
Preheat oven to 350°F. In a small bowl combine cinnamon and sugar.
Roll dough into balls using about 2 heaping teaspoons of dough per cookie. Roll in the cinnamon sugar mixture.
Bake 10-12 minutes until set. Let cool 5 minutes before removing to cool completely on a wire rack.