Next on my cookie list was a request for some Snickerdoodles. Rick's buddy has been putting in all his extra time to help us with the house remodel and won't take money. So next best thing home cooked dinners and COOKIES! I asked his favorite and wanted to do something special with them I found on Cookies and Cups a recipe for Cream Cheese filled Snickerdoodles.
He said these were the BEST cookies, I was good with my diet and didn't try at all but they sure smelled amazing!
- 1½ cups sugar
- 1 cup room temp butter
- 2 eggs
- 1 tsp vanilla
- 2¾ cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup sugar
- 2 tsp cinnamon
- 8 oz cream cheese, softened
- ¼ cup sugar
- 2 tsp vanilla
- Make the cream cheese filling by mixing the cream cheese, ¼ 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°
- Cream butter and 1½ 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 ¼ cup sugar and 2 tsp cinnamon, set that aside as well.
- 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.
- Transfer to wire rack to cool.
makes 24 cookies
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