Prepare to revolutionize your cookie game with these mind-blowing Cream Cheese Snickerdoodles that are about to become your new obsession! Imagine a cookie so soft, so perfectly balanced between tangy cream cheese and sweet cinnamon, that it'll make your taste buds dance with joy. These aren't just ordinary cookies – they're a culinary masterpiece that combines the classic comfort of a snickerdoodle with a luxurious cream cheese twist that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 tablespoons sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use an electric mixer to cream together the softened cream cheese, butter, and sugar until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until completely incorporated and smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- In a small separate bowl, mix the 2 tablespoons of sugar with ground cinnamon for the cookie coating.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring complete and even coating.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your cream cheese and butter are truly softened but not melted. Room temperature ingredients blend more smoothly and create a better cookie texture.
- Don't Overmix: When adding dry ingredients, mix just until combined. Overmixing can lead to tough, dense cookies.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking and professional-looking results.
- Cinnamon Sugar Coating: Roll the cookies generously in the cinnamon-sugar mixture for maximum flavor and that classic snickerdoodle look.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking, as they'll be delicate when first out of the oven.
- Storage Tip: Store in an airtight container to maintain softness. These cookies actually get more delicious a day after baking as the flavors meld together!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
