Peep's Cream Cheese Snickerdoodle Cookies

[lilbopeep]

Peep's Cream Cheese Snickerdoodle 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
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

In a small bowl, combine sugar and cinnamon. Set aside.

Preheat oven 400 °F. Line a 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 Kitchen aid).
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.
Dough will be sticky.
Chill or partially freeze dough, so it will be easier to work with. I dip my scoop in powdered sugar after several scoops to help release easier.
Scoop dough using a 1 TBSP. scoop.
Roll into balls.
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. till puffy and light brown around the edges. Rotating and switching shelves halfway through bake time.
Completely cool cookies on a cooling rack.
Store cookies in an airtight container.

 

[lilbopeep]

Due to omissions in the recipe caused by me writing it up too quickly from memory and not proofreading before posting. Here is the corrected recipe.

I hope I got it right this time.

I'm sorry about that.

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
2 3/4 C. all-purpose flour
1/2 tsp. Salt
1 tsp. Baking soda
1 1/2 tsp. Cream of tartar
1 1/4 tsp. Cinnamon

Coating
1/3 C. sugar
2 tsp. Cinnamon

Preheat oven 400°F. Line cookie sheets with parchment paper. Set aside.

In a small bowl, combine 1/3 C. sugar with 2 tsp. cinnamon. Set aside.
In another large bowl mix flour, salt, baking soda, cream of tartar and cinnamon. Set aside.

In a large bowl or stand mixer, beat cream cheese until smooth and fluffy.
Beat in butter then sugars and cream well.
Add eggs one egg at a time (mixing well after each addition) and then vanilla.
Scrape down the bowl as needed (I have a beater blade for my Kitchen aid).
Starting on low speed, add one cup of flour mixture at a time to the mixer bowl, increasing speed between additions.
Dough will be sticky.
Chill or partially freeze dough, so it will be easier to work with. I dip my scoop in powdered sugar after several scoops to help release easier.
Scoop dough using a 1 TBSP. scoop.
Roll into balls.
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. till puffy and light brown around the edges. Rotating and switching shelves halfway through bake time.
Completely cool cookies on a cooling rack.
Store cookies in an airtight container.