My friend Bridget asked me if I would donate cookies to her school’s fundraising event. One of the challenges of being a food blogger is finding a home for all the desserts that I bake, so these kinds of opportunities are a great excuse to try a new recipe. Bridget specifically wanted me to donate a few already-baked cookies along with a couple of bags of frozen cookie dough so that the lucky winner would not have to eat 4 dozen cookies at once. I flipped through my must-make-cookies and came across this recipe that a friend had forwarded to me months ago.
After reading the directions, I realized that their assembly was way too complicated for me to ask someone else to prepare at home. It involved dividing dough balls into disks, mashing cream cheese between the disks and pinching the dough balls together while hoping that the cream cheese would not ooze out any cracks that formed. A tester batch was in order. I prepared one cookie as directed in the recipe and two cookies with a small amount of cream cheese pressed into the center of the baked cookie. A friend dropped by randomly and we taste tested the results. The cream-cheese topped cookies were a clear winner. My friend declared these cookies some of the best snicker doodles she has ever had. I’m not usually a snicker doodle fan, but I could see why she liked them so much. They are crunchy on the outside, soft on the inside, and the cream cheese topping is really something special.
Sprinkles are not necessary, unless you’re my husband, in which case sprinkles are always necessary. The cookies looked pale without some sort of additional color, so if you don’t use sprinkles, you could top the cream cheese dollop with a bit of freshly grated cinnamon.
Largely adapted from At Home With Haley
These are superior snicker doodles made extra fancy with a cream cheese topping!
- Heat oven to 400 degrees.
- In the bowl of a stand mixer, beat 1 1/2 cups sugar with the butter for 1 minute, or until fluffy. Add the eggs one at a time and once they have been combined, scrape the sides of the bowl. Stir in flour, cream of tartar, baking soda and salt.
- Mix the 1/4 cup sugar and 2 teaspoons of cinnamon in a small bowl and set to the side.
- Shape dough into two 2-inch balls. Roll in the cinnamon sugar mixture and place on a baking tray spaced at least 2 inches apart. Bake for 8-10 minutes or until lightly golden. These cookies will appear under-cooked.
- While cookies are baking, cream together the cream cheese, sugar, and vanilla extract. Spoon into a piping bag and set aside.
- Once the cookies are cooked, immediately use the back of a teaspoon to make a slight indentation in the cookies. Pipe a small amount of the cream cheese mixture on top of each cookie. Top with sprinkles. Let cool and enjoy!