Cream Cheese Snickerdoodles

Cream Cheese Snickerdoodles

Everyone in our family has been a little under the weather to say the least with crazy-bad head colds and one nasty case of laryngitis.  I feel like it is from the extreme changes in the weather because over the last few weeks we have seen temperatures of up to 60 degrees and as low as 15 below zero, good gravy I am ready for spring.  I decided a good batch of snickerdoodles were bound to make us all feel better.  The warm smell of cinnamon coming out of the oven was good for the senses and the cookies were mighty good with that thirty-third cup of coffee.  Okay may thirty-third is a slight exaggeration, but not by much.  After a few sleepless nights with sick kids I end up drinking LOTS of coffee.  I think these snickerdoodles are a great way to brighten some-one’s day.

Cream Cheese Snickerdoodles

4 oz cream cheese, softened

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking soda

2 tablespoons sugar mixed with 1 teaspoon cinnamon

Cooking Directions:

Preheat oven to 375 degrees.  In a mixer bowl, add cream cheese and butter and beat with an electric mixer until well combined.  Beat in sugar, eggs and vanilla .  Add flour and baking soda mixing until all combined.  Scoop into 1 1/2  inch balls and roll in sugar and cinnamon mixture.  Place 2 inches apart on a greased or line baking sheet and press gently with tines of a fork in a crisscross pattern.   Bake for 10 to 12 minutes. Remove to a wire rack to cool.



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