Why You’ll Love These Cream Cheese Snickerdoodles

• Tangy Twist: The addition of cream cheese creates a delightful tanginess that perfectly balances the sweet cinnamon coating.
• Soft and Chewy: Thanks to the cream cheese, these cookies are exceptionally tender and pillowy.
• Make-Ahead Magic: You can chill the dough for up to 48 hours, making it convenient for advance preparation before gatherings.
• Gift-Worthy Gems: These cookies make stunning homemade gifts that truly shine at cookie exchanges and holiday functions.

Ingredients

• Cream Cheese: Adds tanginess and creates a soft, tender texture in your cookies.
• Unsalted Butter: Contributes to a rich and buttery flavor while giving the right cookie structure.
• Granulated and Light Brown Sugar: Granulated sugar gives sweetness and helps with crispy edges, while brown sugar keeps the cookies moist and adds a hint of molasses flavor.
• Eggs: Act as a binder, enrich the dough, and provide moisture.
• Vanilla Extract: Elevates the flavor profile and adds a warm touch that blends beautifully with cinnamon.
• All-Purpose Flour and Baking Soda: Flour provides structure to the cookies; baking soda acts as a leavening agent.
• Cornstarch: Ensures extra softness and tender cookies by limiting gluten formation.
• Cream of Tartar: Adds the classic tangy flavor of Snickerdoodles and works with baking soda to help the cookies rise.
• Salt: Balances all flavors and elevates the sweetness.
• Ground Cinnamon: Provides that signature warm, spicy flavor that defines Snickerdoodles.

How to Make Cream Cheese Snickerdoodles

Preparing these fantastic cookies is a breeze! Just follow these simple steps:

1. Prepare the topping: In a small bowl, mix together ½ cup of granulated sugar and 1½ tablespoons of ground cinnamon. Set it aside for later use.
2. Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to beat together softened butter, cream cheese, granulated sugar, and brown sugar. Mix until light and fluffy, about 2-3 minutes.
3. Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until everything is well combined.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, and ground cinnamon.
5. Combine the wet and dry: Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix!
6. Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 1 hour.
7. Prep the oven: After chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
8. Shape and coat: Use a cookie scoop or your hands to form dough into 1½-inch balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
9. Bake: Place dough balls on the prepared baking sheets, ensuring you space them about 2 inches apart. Lightly press each ball down slightly. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked. The centers will appear soft but will firm up as they cool.
10. Do an optional double dip: If you want to amp up the flavor and look, after the cookies have cooled for 5 minutes, lightly press the tops into the cinnamon-sugar mixture again.
11. Cool and serve: Transfer the cookies to a wire rack to cool completely. Enjoy these soft, tender, and cinnamon-kissed delights with a glass of milk or a hot cup of coffee!

Tips for the Best Cream Cheese Snickerdoodles

To ensure your cookies are a delicious success every time, consider these handy tips:

• The softer, the better: Make sure your cream cheese and butter are at room temperature before mixing. This helps achieve a smooth, creamy dough.
• Don’t overmix! When combining wet and dry ingredients, mix until just combined to avoid tough cookies.
• Stick to the ratio: Follow the topping measurements to ensure the right balance of flavor without being overwhelming.
• Roll evenly sized balls: Use a cookie scoop or measure the dough so your cookies bake evenly.
• Don’t overbake! Set the timer for 10-12 minutes until the edges are set and tops are slightly cracked; the centers should still look soft.
• Double your pleasure: For extra sweetness and sparkle, gently press the cooled cookies into the cinnamon-sugar mixture again.
• Get a step ahead: You can chill the dough for up to 48 hours or freeze dough balls for later baking.

How to Store

Keep your Cream Cheese Snickerdoodles fresh and enjoyable by following these storage tips:

To Store: Place the baked cookies in an airtight container at room temperature, where they’ll stay soft for up to 5 days. If you want them to last longer, they can be stored in the refrigerator for up to 1 week.

To Freeze: Lay the baked cookies in a single layer on a baking sheet to freeze for 1-2 hours. Then transfer them to an airtight container or freezer bag. They can be stored for up to 3 months; just let them thaw at room temperature when you’re ready to indulge.