Light and fluffy homemade cream cheese snickerdoodle cookies with a sweet cinnamon-sugar coating. A fun holiday treat the entire family will love!
1/2Clight brown sugar
1 1/2tsp vanilla extract
1 1/2tsp cream of tartar
1 1/4tsp cinnamon
2 3/4Call purpose flour
Preheat oven 400°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a small bowl, combine remaining 1/3 cup granulated sugar with 2 tsp cinnamon. Set aside.
In a large bowl or stand mixer, beat cream cheese until smooth and fluffy. Beat in butter. Cream together with both sugars, followed by one egg at a time and vanilla. Scrape bowl as needed. Mix in salt, baking soda, cream of tartar and cinnamon. Add one cup of flour at a time, increasing speed between additions.
Scoop dough using a medium cookie scoop, leveling off each scoop. Carefully roll into a ball. Roll dough ball in prepared cinnamon-sugar mixture. Space 2-inches apart on prepared baking sheet. Repeat with remaining dough. *See notes
Bake cookies for 8-10 minutes. Transfer cookies to a wire rack to cool completely.
Store cookies in an airtight container for up to a week.
Dough will be soft and may be sticky. Lightly greased hands can help with this. Dough may be chilled prior to working with or between batches but is not necessary. An original recipe from Baked by Rachel
Cream Cheese Snickerdoodle Cookies - https://www.bakedbyrachel.com/cream-cheese-snickerdoodle-cookies/