|Cream Cheese Snickerdoodles|
I like puffy snickerdoodles. I will eat the flat ones, but they're not my preference. I had some cream cheese to use up, so I put some in my favorite snickerdoodle recipe, and hey, they turned out even better than usual. These cookies are soft, thick, and every bit the perfect snickerdoodle.
I also made some of Jaques Torres's chocolate chip cookies with cream cheese, and they are fabulous as well. Cream cheese: it's not just for bagels any more.
Cream Cheese Snickerdoodles
--Adapted from www.kingarthurflour.com
- 4 ounces cream cheese, room temperature
- ½ cup softened butter
- 1 ½ cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ cups King Arthur Unbleached All-Purpose Flour
- ½ cup sugar mixed with 1 teaspoon ground cinnamon
Beat together the cream cheese, butter, and sugar till smooth, then add the eggs, again beating till smooth. Beat in the vanilla, cream of tartar, baking soda, and salt, then add the flour, mixing slowly till combined. (Don’t overbeat. And for the record, be sure to NEVER overbeat cookie dough.) Cover and refrigerate at least two hours.*
Preheat the oven to 400°F.
Once dough is chilled, roll tablespoon-sized balls in the cinnamon-sugar mixture in a shallow pan or bowl. You can coat 3-5 balls at a time. Gently shake the pan/bowl to coat the dough balls with sugar. Place them on a parchment-lined cookie sheet, leaving about 1 ½" between them.
Bake the cookies at 400°F for 10 to 11 minutes, or until puffed and browned around the edges. Remove the cookies from the oven, cool on the pan for about 3-5 minutes, and then cool them on a rack.
*At this point I also like to form the balls and place on a wax paper lined cookie sheet. I freeze them on the pan, and once frozen, I transfer the frozen dough balls to a zip-top bag. I roll the frozen dough balls in cinnamon sugar before baking the same way I bake them after being chilled.