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
- 3 dozen cookies
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 1/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1 1/2 tablespoon ground cinnamon
- 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.