Snickerdoodles are one of those cookies we just didn’t eat as a child. I’m not really sure why, I mean everyone loves them, I just don’t have any memories of making or eating them.
They’re also not a cookie you generally see out and about (Starbucks, Subway, grocery stores…). Which is very strange to me! If so many people love Snickerdoodles, why are they so hard to find?!
The recipes I’ve made in the past required you to chill the dough, a step I convince myself I just don’t have time for. This version has no chilling and results in thick, chewy Snickerdoodles. Covered in cinnamon and sugar, of course, and kept soft by the addition of cream cheese.
These cookies also freeze extremely well! I made a batch last week and half went in the freezer to be used for road trip snacks. I’ll be headed on a bit of an adventure this week (I’ll share more here) and Snickerdoodles sound like just the cookie to keep me company.
Snickerdoodles (recipe adapted from Back for Seconds)
- 3 1/4 c flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 c butter (softened)
- 3 oz cream cheese (softened)
- 1 1/2 c sugar
- 1 egg
- 2 tsp vanilla
- Topping: 1/3 c sugar, 2 tsp cinnamon, 1 tsp nutmeg
- In small mixing bowl, combine flour, soda, cream of tartar, cinnamon and salt. Set aside.
- Cream butter, cream cheese and sugar until light and fluffy. Add egg and vanilla, mixing until combined.
- Slowly add flour mixture, mixing just until incorporated. (you may need to mix the last part by hand)
- Mix the topping ingredients together in a small bowl.
- Roll the dough into small balls and roll through the topping.
- Place on cookie sheet and bake 8 minutes at 350. Remove when just starting to turn golden brown.
- Let cool on wire rack then transfer to airtight container.