Cinnamon Cream Cheese Cookies [Video]

We will not run out of cream cheese in our kitchen nor recipes utilizing the versatile ingredient. Use it in other recipes like the Pumpkin Bread, Bacon Ranch Cheese Ball, and Quesadilla!

The cookies are covered in cinnamon powder and smell amazing, but not overpowering. Tender and sweet, the texture is to die for! They are slightly crunchy on the outside and soft on the inside. As when you chew on them, they melt in your mouth with deliciousness!

These snickerdoodles are a childhood favorite of many. That’s why I feel nostalgic whenever I make them. I used to make these when I was a child together with my mom.

1/2 cup  unsalted butter  (softened to room temperature)
4 ounces  cream cheese  (softened to room temperature)
1 1/2 cup  powdered sugar
1  egg
1/2 teaspoon  baking powder
1 teaspoon  vanilla extract
pinch  kosher salt
1 3/4 cup  all-purpose flour
1/4 cup  granulated sugar
1 tablespoon  ground cinnamon

In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
Slowly add the powdered sugar and beat until combined.
Add the egg, baking powder, vanilla, and salt. Mix to combine.
Add the flour little by little until fully incorporated. Place the dough in the fridge for one hour.
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper and set aside.
In a small bowl, mix together the 1 tablespoon cinnamon and 1/4 cup of sugar. Set aside.
Scoop about 2 teaspoons worth of dough and roll into balls. Coat in the cinnamon-sugar mixture. Place on the prepared cookie sheet about 2 inches apart from each other.
Bake for 8-9 minutes, until just set, making sure to not overbake.
Remove from the oven and let cool the cookies cool on the baking sheet for 10 minutes.
Transfer cookies to a wire rack and let cool completely before serving.

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