msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Cream Cheese Snickerdoodle Cookies
4 oz. cream cheese, softened
1/2 C. (1 stick) butter, softened
1 C. sugar
1/2 C. brown sugar
2 eggs
1 1/2 tsp. Vanilla extract
1/2 tsp. Salt
1 1/2 tsp. Cream of tartar
1 tsp. Baking soda
1 1/4 tsp. Cinnamon
2 3/4 C. all-purpose flour
Coating
1/3 C. sugar
2 tsp. cinnamon
In a small bowl, combine sugar and cinnamon. Set aside.
Preheat oven to 400°F.
Line cookie sheets with parchment paper.
In a stand mixer, beat cream cheese until smooth and fluffy.
Beat in butter, then one egg at a time, and vanilla.
Scrape down the bowl as needed (I have a beater blade for my Kitchenaid).
In a bowl mix flour, salt, baking soda, cream of tartar, and cinnamon.
On low speed add one cup of flour mixture at a time to mixer bowl, increasing speed between additions.
The dough will be sticky.
Chill or partially freeze the dough so it will be easier to work with. I dip my scoop in powdered sugar after several scoops to help release it easier.
Scoop dough using a 1 TBSP. scoop.
Roll into balls.
Roll balls in cinnamon-sugar mixture.
Place 2 inches apart on cookie sheets.
Flatten each ball with the smooth side of a meat mallet (or flat-bottomed glass).
Bake cookies for 8 min. till puffy and light brown around the edges. Rotating and switching shelves halfway through bake time.
Completely cool cookies on cooling racks.
Store cookies in an airtight container.
4 oz. cream cheese, softened
1/2 C. (1 stick) butter, softened
1 C. sugar
1/2 C. brown sugar
2 eggs
1 1/2 tsp. Vanilla extract
1/2 tsp. Salt
1 1/2 tsp. Cream of tartar
1 tsp. Baking soda
1 1/4 tsp. Cinnamon
2 3/4 C. all-purpose flour
Coating
1/3 C. sugar
2 tsp. cinnamon
In a small bowl, combine sugar and cinnamon. Set aside.
Preheat oven to 400°F.
Line cookie sheets with parchment paper.
In a stand mixer, beat cream cheese until smooth and fluffy.
Beat in butter, then one egg at a time, and vanilla.
Scrape down the bowl as needed (I have a beater blade for my Kitchenaid).
In a bowl mix flour, salt, baking soda, cream of tartar, and cinnamon.
On low speed add one cup of flour mixture at a time to mixer bowl, increasing speed between additions.
The dough will be sticky.
Chill or partially freeze the dough so it will be easier to work with. I dip my scoop in powdered sugar after several scoops to help release it easier.
Scoop dough using a 1 TBSP. scoop.
Roll into balls.
Roll balls in cinnamon-sugar mixture.
Place 2 inches apart on cookie sheets.
Flatten each ball with the smooth side of a meat mallet (or flat-bottomed glass).
Bake cookies for 8 min. till puffy and light brown around the edges. Rotating and switching shelves halfway through bake time.
Completely cool cookies on cooling racks.
Store cookies in an airtight container.