Description
Deliciously soft and chewy cream cheese Snickerdoodles with a sweet cinnamon sugar crust.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 1¾ cup (350 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 3¼ cups (406 g) all-purpose flour
- 1 teaspoon (3 g) cornstarch
- 1½ teaspoons (6 g) cream of tartar
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (4.5 g) salt
- ½ teaspoon (1.25 g) ground cinnamon
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Instructions
- Step 1: Begin by adding softened unsalted butter and cream cheese to a large mixing bowl. Beat the mixture until it is super smooth, creamy, and well combined. Achieving a fluffy and light texture here is important for the cookie’s tenderness.
- Step 2: Add the granulated sugar to the bowl. Beat until the sugar is fully incorporated and the mixture looks light and airy. This will help avoid dense cookies and ensure a tender texture.
- Step 3: Stir in the two large eggs and 1 teaspoon vanilla extract until fully blended. Make sure the batter is uniform, with no lumps or streaks.
- Step 4: In a separate bowl, whisk together 3¼ cups all-purpose flour, 1 teaspoon cornstarch, 1½ teaspoons cream of tartar, ½ teaspoon baking soda, ¾ teaspoon salt, and ½ teaspoon ground cinnamon. This will ensure even distribution of all the dry components that contribute to texture and flavor.
- Step 5: Gradually add the dry ingredients mixture into the butter-cream cheese batter. Stir gently and stop mixing as soon as there are no visible pockets of flour. Avoid overmixing to prevent tough cookies.
- Step 6: Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to scoop and shape, while also preventing excess spreading during baking.
- Step 7: While the dough chills, combine ⅓ cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Mix well to create the classic cinnamon-sugar coating.
- Step 8: Remove the dough from the refrigerator. Using a 1-inch cookie scoop or tablespoon, portion the dough and roll each piece between your hands to form smooth balls approximately 1 inch (2.5 cm) in diameter. Even sizing ensures consistent baking.
- Step 9: Roll each dough ball completely in the cinnamon-sugar mixture, coating all surfaces evenly. This step creates the traditional sweet and spicy exterior crust of Snickerdoodles.
- Step 10: Place the coated dough balls on a baking sheet lined with parchment paper (optional), spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10-13 minutes. Remove cookies once edges are lightly golden but centers still appear soft — this is key to a chewy texture.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to preserve texture and flavor balance.
- Refrigeration: Cookies can be kept in an airtight container in the refrigerator for up to 7 days. This maintains moisture and extends freshness without drying them out.
- Freezing: Wrap each cookie individually in plastic wrap and place in a freezer-safe container. Cookies can be frozen up to 3 months. Thaw at room temperature before serving.
- If the dough feels too sticky to handle, chill it an additional 15 minutes to firm up for easier shaping.
- If cookies spread too much while baking, refrigerate the dough for at least 30 minutes before baking to help maintain their shape.
- When baking time ends but cookies look underdone, extend baking for 1-2 minutes and check every minute until centers look just set but remain soft.
- Rotate baking sheets 180 degrees halfway through the bake time (around 7 minutes) to ensure even browning.
- If the cinnamon-sugar coating seems light, roll the cookies again in the mixture after they have cooled for about 5 minutes to build a thicker crust.
- Warm cookies briefly in a 300°F (150°C) oven for 3-5 minutes to refresh softness before serving.
- Serve cookies with a glass of cold milk or a warm cup of coffee. They pair well alongside a fresh fruit salad or simple yogurt cup. Use cream cheese snickerdoodles to create ice cream sandwiches or crumble over pies. Include them on dessert platters with chocolate truffles or mini cheesecakes. For added sweetness, drizzle with caramel sauce, powdered sugar, or serve with chocolate sauce or fruit compote.
Nutrition
- Calories: not provided
- Sugar: not provided
- Sodium: not provided
- Fat: not provided
- Saturated Fat: not provided
- Unsaturated Fat: not provided
- Trans Fat: not provided
- Carbohydrates: not provided
- Fiber: not provided
- Protein: not provided
- Cholesterol: not provided