Cream Cheese Snickerdoodles
Option 1 - Dough (housewives recipe)
- 1 cup room temp butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar
- 2 tsp cinnamon
- 3 rolls of pre-made sugar dough
- cinnamon sugar mix
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 2 tsp vanilla
Make the cream cheese filling by mixing the cream cheese, 1/4 cup sugar and 2 tsp vanilla. I used my hand mixer for this.
Cover the cream cheese mixture and refrigerate for at least 30 minutes.
Preheat oven to 400°.
LAZY PEOPLE...FOLLOW THESE DIRECTIONS FOR DOUGH: Now, I didn't have time to make my own cookie mix (A SIN I KNOW!!), so I just got some pre-made dough from the grocery store. 3 rolls was just enough!! I got a mix of cinnamon sugar from the spice aisle and used over half of it. Feel free to use as much as you feel like using! I also put cream of tartar in it, about a teaspoon! Mix together with your hands.
PROPER HOUSEWIVES....FOLLOW THESE DIRECTIONS FOR DOUGH: Cream butter and 1 1/2 cup sugar until fluffy. Add eggs and 1 tsp vanilla. Mix until combined. On low speed mix in your flour, cream of tartar, baking soda and salt. Set dough to the side.In a small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set that aside as well.
EVERYONE: Remove the cream cheese mixture from the refrigerator.
For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter).
Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks.
Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 8 minutes.