Cream Cheese Snickerdoodles

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It’s a tragic truth that here in Australia, snickerdoodles are not readily available. I don’t think I’ve ever been in a store and seen a pack, or heard anyone casually speak of them. If not for the fact that American pop culture is ubiquitous, and the name sticks in your head (or, at least, it does if you have the sense of humour of a 12 year old boy), they’d be an unknown entity to me.

I remember once, when I was first trying my hand at cooking, making some sort of snickerdoodle slice recipe that I’d seen online, and by which I been thoroughly underwhelmed. Experience tells me now that I hadn’t completely cooked the flour out of the batter, which would account for the unpleasant aftertaste, but I still remained vehemently uncurious about these funnily named little snacks. I hadn’t thought about them for years, save for the occasional time they were mentioned in an American movie or show.

The day after Mother’s Day, I found I had a glut of cream cheese left over, and no inspiration for to do with it – not even a stale bagel, nothing. So, I figured I’d do some cream cheese cookies… because what’s life without a little naughtiness, right? It wasn’t until I’d made, eaten, and thoroughly enjoyed these cookies, adapted from This Silly Girl’s Kitchen, that I realised they were, essentially, a somewhat decadent snickerdoodle. Now I get the hype, because these are the best cookies I’ve ever eaten. They’re so fluffy and cake-like, they melt in your mouth, and are sweet without being too sweet. I could eat them all day. Of course, they’re 165 calories per (not huge) cookie, so they’re a special treat, but oh, my, what a treat they are!

This recipe yields 28 cookies.

Ingredients

1/2 cup  butter, softened

125g cream cheese, softened

1 & 1/2 cup icing sugar

1 egg

1 teaspoon vanilla extract

Small pinch Maldon salt flakes

1 & 3/4 cup self raising flour

1/4 cup white sugar

1 tablespoon ground cinnamon

Method

  1. Using a stand or electric mixer, cream the butter and cream cheese until smooth. Gradually add the icing sugar until combined.
  2. Add egg, baking powder, vanilla, and salt. Mix to combine.
  3. Slowly incorporate flour, scraping the sides as needed. Refrigerate for one hour.
  4. Preheat oven to 180 degrees, and line two baking trays with non-stick baking paper.
  5. In a small bowl, mix together the cinnamon and sugar.
  6. Roll 2 teaspoons of dough into small balls, Roll each ball into the cinnamon sugar mixture to fully coat, and place on the trays about 5cm apart – they do spread a bit. Flatten slightly.
  7. Bake for 8-9 minutes, until just set. Be aware that these are a very blonde cookie, and won’t brown much, so don’t overcook. Let cool on baking sheet for 10 minutes (if, after this, they still seem undercooked, place back in hot oven for another two minutes or so). Transfer cookies to a wire rack and cool completely.
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