Description
Soft, chewy cookies that blend classic snickerdoodle flavors with a light, cake-like texture.
Ingredients
Scale
- 1/2 cup butter
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 2 tbsp corn starch
- 1/4 tsp cream of tartar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp granulated sugar (for rolling)
- 1/2 tsp cinnamon (for rolling)
- 5 oz cream cheese (softened)
- 4 tbsp butter (softened)
- 1/2 tsp vanilla extract (for frosting)
- 1 1/2 cup powdered sugar (add more to thicken)
Instructions
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, mixing until well combined. Gradually incorporate the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, and salt until a dough forms.
- In a small bowl, mix together the granulated sugar and cinnamon. Roll your cookie dough into balls and then roll each ball into the cinnamon sugar mixture.
- In a separate bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract and powdered sugar, mixing until you achieve the desired frosting consistency. If it’s too thin, add more powdered sugar.
- Place the cookies on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, until lightly golden on the edges.
Notes
Ensure your butter is at room temperature before mixing for the best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg