Snickerdoodles

makes 26 cookies


1/2 cup (4 oz) unsalted butter at room temperature

1/4 cup (2 oz) reduced fat cream cheese

1/4 light corn syrup

1 1/4 cup granulated sugar

1 large egg at room temperature

2 large egg whites at room temperature

2 1/4 teaspoons pure vanilla extract

2 3/4 cup unbleached all-purpose flour

1/4 teaspoon ground cinnamon

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon Kosher salt


For coating:

3 tablespoons granulated sugar

2 teaspoon ground cinnamon


Preheat the oven to 350º F.  In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, and salt.  Set aside.


In the bowl of a stand mixer fitted with the paddle attachment or with a hand held mixer, cream together the butter, cream cheese, corn syrup, and sugar on medium speed.  Add the egg, egg whites, and vanilla.  Mix until blended.  Add the flour mixture and mix on low speed to form a sticky dough.  Cover the bowl with plastic wrap and refrigerate until firm, about 2 hours.  Dough will keep in an airtight container for up to 3 days.


Line a baking sheet with parchment paper.  In a small bowl, mix the sugar and cinnamon.  Using a 2 oz ice cream scoop, shape the dough into 1 1/2-inch balls.  Generously roll the dough balls in the cinnamon sugar mixture and place on the cookie sheet 2 inches apart.  Bake for 10 minutes or until the edges are set and the cookies are light golden brown.  Immediately transfer the cookies to a wire rack to cool slightly.  Enjoy!


Printed from thegalleygourmet.net