Cream Cheese Snickerdoodles
I love to include these Cream Cheese Snickerdoodles on my holiday cookie trays. The cream cheese gives them just a touch of tartness, and they aren’t overly sweet. The dough is unusual in that it uses powdered sugar rather than granulated sugar. Rolled in that traditional cinnamon sugar, they have a bit of crunch before they give way to a perfectly light and puffy center.
Accidentally burned Christmas cookies? We’ve all been there. Just use a cheese grater to grate off the dark bottoms of the cookies.
Try my Ice Cream Kolacky cookies, too — they are a fun twist on a traditional Scandinavian recipe. Our family comes from Czechoslovakia, and we’ve been making kolacky cookies in one form or another for generations! There’s ICE CREAM baked into the dough. All cookies are best dunked in a cold glass of milk!
Cream Cheese Snickerdoodles
Ingredients
Method
- Cream together the butter and cream cheese until smooth and creamy. Slowly add powdered sugar. Mix to combine.
- Add vanilla and then eggs one at a time.
- In a separate bowl combine flour, salt, baking powder and cinnamon. Incorporate dry ingredients to the cream cheese mixture.
- Chill covered for at least one hour.
- Preheat oven to 350°F. In a small bowl combine cinnamon and sugar.
- Roll dough into balls using about 2 heaping teaspoons of dough per cookie. Roll in the cinnamon sugar mixture.
- Bake 10-12 minutes until set. Let cool 5 minutes before removing to cool completely on a wire rack.
Been making Snickerdoodles for years. I will have to try them this way.
How did they come out?
Definitely not as good as the traditional Snickerdoodle recipe that goes back to my childhood. Edible, but ….??? I won’t make them again.
Ann, would you share your traditional recipe?
Thank you for your post. I, too, have been making traditional Snickerdoodles forever, but was tempted to try these. Your post saved me some time and ingredients. Thanks, Ann
I will try these but add cream of tartar too because that is what changes a sugar cookie into a snickerdoodle.
I got the cream cheese snickerdoodle cookie recipe from face book and saw you comment that said you add cream of tartar to the recipe and I would like to know if you could let me know how much. Thank you
have you ever made baking powder it is baking soda and cream of tartar probably why they left it out trying them to.morrow just saying
how much cream of tarter?
These were amazing! I have made these several times and everyone raved about the tender cookie!
Not the best recipe, made them and they were too dense and breadlike, almost like an (american) biscuit. Wouldn’t recommend.
I made these and am disappointed in them. I followed directions. They stayed in the round shape after baking and are hard.
This is my daughter’s go to snickerdoodle recipe. Our family requests them. I think they’re better than traditional snickerdoodles.
I respectfully disagree with those that hated on this recipe; I believe you must’ve done something wrong to yield the results you described. I just made these cookies tonight for Christmas. I was so anxious that they were gonna stay hard little balls after reading some of your reviews, but they came out with the perfect texture and delicious. I know if you follow the very clear step-by-step results, you’ll have a great cookie.