These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
The cinnamon cookie that we know and love was likely brought to America by Dutch-German immigrants. While they were always popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891.
Try some of our other Cookie recipes
Cream Cheese Snickerdoodles
These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie.
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Servings: 35
Calories: 152kcal
Ingredients
- 1 cup unsalted butter softened to room temperature
- 4 oz cream cheese softened to room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp cornstarch
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
Topping
- 1/3 cup sugar
- 1 tbsp ground cinnamon
Instructions
- Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.
- Add sugar and beat until light and creamy and well-combined.
- Add eggs and vanilla extract. Stir well.
- In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
- Once dough has nearly finished chilling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed.
- Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
- Place on prepared cookie sheet at least 2” apart and bake on 350 degrees for 10-13 minutes.
- Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.
Nutrition
Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 223IU | Calcium: 11mg | Iron: 1mg
