It really doesn't get any better than this. I love a soft, chewy cookie and typically snickerdoodles are only soft on the day they are made. The secret ingredient (it's really no secret at all) is a bit of cream cheese.
I made these a couple weeks ago and brought them into work. Since then, I've had some coworkers asking for the recipe and I'll always take that as a good sign.
Soft Snickerdoodle Cookies
Recipe barely adapted from here
Makes about 40 cookies
- It’s the addition of cream cheese here that makes these so unbelievably soft.
- I only tweaked a few of the seasonings, like the vanilla and salt. Otherwise this is a fabulous snickerdoodle recipe!
1 Cup (2 sticks) unsalted butter (softened)
3 oz. cream cheese (softened)
1 ½ Cups sugar
1 Large egg
2 tsp. vanilla extract
½ tsp. salt
2 tsp. cinnamon
2 tsp. cream of tartar
1 tsp. baking soda
3 ¼ Cups all-purpose flour
For the topping:
1/3 Cup sugar
1 ½ tsp. cinnamon
1. Preheat oven to 350° F and prepare 2 cookie sheets with either parchment paper or a Silpat.
2. In a stand mixer with a paddle attachment, beat the butter, cream cheese and sugar until light and fluffy. Add in the egg, vanilla, salt and cinnamon until thoroughly mixed.
3. Slowly add in the cream of tartar, baking soda and flour. Mix just until combined, scraping down the sides of the bowl as needed.
4. For the topping, in a small, wide bowl mix the sugar and cinnamon until combined.
5. Roll the dough into 1 ½” balls, or use a cookie scoop, and drop the balls into the topping mixture. Roll each cookie dough ball until they are evenly coated. Place on the cookie sheet and bake for 8 minutes. Let them cool on the pan and then place in an airtight container.