1 Dozen Snickerdoodles

Name: 1 Dozen Snickerdoodles
Ingredients: 3 Tablespoons Unsalted Butter, Softened; 2 Tablespoons Cream Cheese, Softened; 1/2 cups Plus 2 Tablespoons Sugar, Divided Use; 1 whole Large Egg; 3/4 cups Plus 2 Tablespoons Flour; 1 teaspoon Cream Of Tartar; 1/2 teaspoons Baking Soda; 1/8 teaspoons Salt; 2 teaspoons Ground Cinnamon

9 ingredients

4 steps

Ingredients

3 Tablespoons Unsalted Butter, Softened
2 Tablespoons Cream Cheese, Softened
1/2 cups Plus 2 Tablespoons Sugar, Divided Use
1 whole Large Egg
3/4 cups Plus 2 Tablespoons Flour
1 teaspoon Cream Of Tartar
1/2 teaspoons Baking Soda
1/8 teaspoons Salt
2 teaspoons Ground Cinnamon

Directions

1

Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat. Set aside.
2

In a medium bowl, beat together with an electric mixer the butter, cream cheese and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg. Set aside.
3

In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
4

In a shallow bowl, add the remaining 2 tablespoons of sugar and cinnamon. Scoop a heaping tablespoon of the dough, roll it between your palms lightly, then roll it in the cinnamon-sugar mixture. Space the dough balls evenly on the baking sheet, then bake for 9-12 minutes. Remove from oven and let the cookies cool on the baking sheet for 1 minute. Then move to a wire rack to cool completely.