CREAM CHEESE SNICKERDOODLE COOKIE RECIPE
Cream Cheese Snickerdoodle Cookies are delightfully soft, thick, and chewy, thanks to the addition of powdered sugar and cream cheese. These unique ingredients enhance these snickerdoodles, making them stand out from any other recipe you’ve tried!
Servings: 24 cookies
Calories: 125kcal
Ingredients
- ½ cup butter softened to room temperature
- 4 oz cream cheese softened
- 1 ½ cups powdered sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- 1 ¾ cup all-purpose flour
CINNAMON SUGAR TOPPING
- ¼ cup sugar
- 1 TBSP ground cinnamon
Instructions
- With a hand mixer, cream the butter and cream cheese until smooth. Add the powdered sugar and mix until smooth. Add the egg and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix just until combined.
- Place the dough in an airtight container (or cover with plastic wrap) and refrigerate for 1-2 hours.
- Preheat the oven to 375°.
- Mix the cinnamon and sugar in a small bowl and set aside.
- Use a cookie scoop (2 tsp) to scoop the dough and roll it into 1-inch balls. Roll the balls in the cinnamon/sugar mixture and place them on a cookie sheet lined with a silicone baking mat or parchment paper.
- Bake for 8-9 minutes. Do not overbake! These cookies won't turn golden brown and may look a bit underdone, but that's ok!
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Leftover cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 48mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg