msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Cream Cheese Snickerdoodle Cookies
Yield - ≈93 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 or Vanilla Paste
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
Preheat oven to 400°F.
In a small bowl, combine sugar and cinnamon for coating. Set aside.
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 the 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.
Scoop dough using a 1 TBSP. Scoop/disher. (I dip my scoop in powdered sugar after several scoops to help release the dough easier).
Roll into balls (dough is sticky, dusting palms with powdered sugar helps)
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. until puffy and light brown around the edges.
Rotate and switch shelves halfway through bake time.
Completely cool cookies on a cooling rack.
Store cookies in an airtight container.
Yield - ≈93 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 or Vanilla Paste
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
Preheat oven to 400°F.
In a small bowl, combine sugar and cinnamon for coating. Set aside.
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 the 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.
Scoop dough using a 1 TBSP. Scoop/disher. (I dip my scoop in powdered sugar after several scoops to help release the dough easier).
Roll into balls (dough is sticky, dusting palms with powdered sugar helps)
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. until puffy and light brown around the edges.
Rotate and switch shelves halfway through bake time.
Completely cool cookies on a cooling rack.
Store cookies in an airtight container.
