Hands down these are THE BEST snickerdoodle cookies I have ever made! They might be the best ANY cookie I have ever made!!
I'm just going to jump right into the recipe for y'all! After all, that's what you here for right??
1 c. COLD unsalted butter cut into cubes
2 c. sugar
4 oz. cream cheese (secret ingredient, but you can leave it out if you don't like it)
2 large eggs
1 tsp. vanilla
3 1/4 c. flour
1 tsp. cornstarch
1 1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 Tbs. cinnamon
5 Tbs. sugar
Cream together butter, cream cheese, and sugar until smooth, creamy and well-combined. I used my stand mixer, but a handheld would work too.
Add 2 eggs and vanilla. Mix well.
Meanwhile, in a separate bowl, combine the rest of the dry ingredients.
Gradually add flour mixture to the cream mixture until completely combined. Cover bowl with plastic wrap and refrigerate for at least 30min. I did mine overnight! The colder the better for these because the dough will be less sticky when handling.
Once dough is done chilling, preheat oven to 350*.
If you chilled dough for longer than 2 hours, allow it to sit at room temp for 10 minutes before working with it. I pulled mine out of the fridge and let it sit while the oven pre-heated.
These will cook the best on a stone! I used my pizza stone. If you are using a cookie sheet, line it with parchment paper.
Prepare topping by mixing together cinnamon and sugar.
Form dough into balls. I used my cookie scooper to make sure they were all similar sizes. This is about a 1 1/2 Tbs. size scooper. I then rolled this in between my hands to form a ball.
Roll dough ball into the cinnamon sugar topping until well coated. Place on stone or cookie sheet about 1-2 inches apart.
Bake at 350* for 10-14 minutes.
Once the top of any cookie starts to crack - REMOVE the cookies from the oven!!!!
They are ready to be taken out of the oven when the edges are firm. They may not crack to tell you they are ready. That's OK!! As soon as you notice that they are firm to your touch, take them out!!! I cannot stress this enough.
Allow cookies to cool ON the stone or cookie sheet. DO NOT TOUCH THEM once you remove them from the oven. I know it's hard. But these are not the kind of cookie that needs to be cooled on a cooling rack. These cookies will still be doughy in the middle when you take them out of the oven. They need that extra "cook" time on the stone or cookie sheet to finish cooking all the way through WITHOUT over cooking. If your snickerdoodle are turning out crunchy and crumbly - you left them in the oven TOO long!