Cream Cheese Snickerdoodles
From moxie2burn 14 years ago
- 10 minutes to make
- Serves 36
Soft, not too sweet and with just the right amount of cinnamon. Homey, pillowy cookes that become ambrosial when dunked in a glass of cold milk. This recipe is being published in the upcoming Gooseberry Patch cookbook, "Best-Ever Cookies", April, 2011!
Ingredients
- 4 ounces softened cream cheese shopping list
- 1/3 cup softened butter shopping list
- 1 cup sugar shopping list
- 1 egg shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1/2 teaspoon baking powder shopping list
- 2 1/4 cups all-purpose flour shopping list
- --- shopping list
- 1/4 cup sugar shopping list
- 2 t. saigon cinnamon (or 1 T. "regular" cinnamon) shopping list
How to make it
- Preheat the oven to 375.
- Cream the cream cheese, butter and sugar together until light and fluffy.
- Beat in the egg and vanilla.
- Mix the baking powder and flour together and add slowly to the butter mixture. Mixture will be soft; chill in fridge 30 minutes. In a separate bowl, combine the 1/4 cup sugar and the cinnamon. Remove bowl from fridge and immediately shape the dough into rounded tablespoons.
- Roll each ball in the cinnamon-sugar mixture. Place on a lightly sprayed cookie sheet and bake at 375 for 8-10 minutes. DO NOT OVERBAKE! Watch closely; the edges should just be starting to turn a light golden brown.
- Cool on a wire rack.
The Rating
Reviewed by 4 people-
Very nice!!
pleclare
in Framingham loved it
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~HELLO~
"5"FORK!!!!! MUST "Make & Taste"~ASAP~!
~*~mj~*~
mjcmcook
in Beach City loved it
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Yummy!!!
wynnebaer
in Dunnellon loved it
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