Cream Cheese Snickerdoodles |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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Soft, not too sweet and with just the right amount of cinnamon. Homey, pillowy cookes that become ambrosial when dunked in a glass of cold milk. This recipe is being published in the upcoming Gooseberry Patch cookbook, Best-Ever Cookies , April, 2011! Read more ! Ingredients:
4 ounces softened cream cheese |
1/3 cup softened butter |
1 cup sugar |
1 egg |
1 teaspoon pure vanilla extract |
1/2 teaspoon baking powder |
2 1/4 cups all-purpose flour |
1/4 cup sugar |
2 t. saigon cinnamon (or 1 t. regular cinnamon) |
Directions:
1. Preheat the oven to 375.
2. Cream the cream cheese, butter and sugar together until light and fluffy.
3. Beat in the egg and vanilla.
4. Mix the baking powder and flour together and add slowly to the butter mixture. Mixture will be soft; chill in fridge 30 minutes. In a separate bowl, combine the 1/4 cup sugar and the cinnamon. Remove bowl from fridge and immediately shape the dough into rounded tablespoons.
5. Roll each ball in the cinnamon-sugar mixture. Place on a lightly sprayed cookie sheet and bake at 375 for 8-10 minutes. DO NOT OVERBAKE! Watch closely; the edges should just be starting to turn a light golden brown.
6. Cool on a wire rack.
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