Soft Snickerdoodle Cookies
Soft and creamy with a delicate cinnamon flavor, these Snickerdoodle Cookies are a treat to be enjoyed year-round!
Ingredients
- 1 cup butter softened
- 8 oz cream cheese softened
- 3 cups white sugar
- 4 eggs
- 5 1/2 cups all-purpose flour
- 2 tsp cream of tartar
- 2 tsp baking soda
- 1 tsp salt
- 1 tbsp vanilla
Topping
- t tbsp white sugar
- 4 tsp cinnamon
Instructions
- Mix first 4 ingredients until smooth and fluffy.
- Combine next 4 ingredients and gradually add to the creamed butter mixture. Add vanilla, mix well.
- Cover and chill for at least an hour. This makes it easier to roll out without being so sticky.
- Mix sugar and cinnamon together in a small bowl. Set aside.
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Roll about a tbsp of cookie dough into a ball. Drop into the sugar mixture and gently roll it around. Then place sugared dough onto baking sheet. Repeat, leaving a few inches in between each cookie dough ball. There is no need to flatten the dough, it spreads as it cooks.
- Bake 8-10 minutes or until cookies are lightly browned. Let them sit on hot cookie sheet for about 3 minutes before transferring to wire rack to cool completely.
- Enjoy warm or store in an air-tight container in the fridge for about a week.