Cinnamon Swirl Sugar Cookies (A.k.a. Snickerdoodles)
photo by Chef David Marional
- Ready In:
- 38mins
- Ingredients:
- 13
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 532.32 ml all-purpose flour
- 2.46 ml baking soda
- 4.92 ml baking powder
- 2.46 ml sea salt
- 354.88 ml sugar
- 56.69 g low-fat cream cheese
- 88.74 ml unsalted butter, melted, still warm
- 78.78 ml canola oil
- 1 large egg
- 9.85 ml vanilla extract
- 14.79 ml skim milk
- 29.58 ml sugar
- 9.85 ml cinnamon
directions
- Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
- Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
- Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball) Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
- Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!
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RECIPE SUBMITTED BY
I enjoy playing with my food and sharing cooking recipe's with family and friends for many years.. I have been an AFLAC Associate since 1985, which has allowed me to sample food nationwide.My wife is the everyday chef(she's very good), so I get to be creative chef. It's been 30 + happy years cooking in the kitchen together.