Cream Cheese Snickerdoodles Recipe

Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.

Add sugar and beat until light and creamy and well-combined.

Add eggs and vanilla extract. Stir well.

In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.

Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.

Once dough has nearly finished chilling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Prepare the topping by stirring together sugar and cinnamon until well-mixed.

Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between palms and roll through cinnamon/sugar topping mixture until completely coated.

Place on prepared cookie sheet at least 2 inches apart and bake on 350 degrees F for 10 to 13 minutes.

Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.