CREAM CHEESE SNICKERDOODLES

CREAM CHEESE SNICKERDOODLES 1 cup unsalted butter, softened to room temperature 4 oz cream cheese, softened to room temperature 1¾ cup sugar 2 large eggs 1 teaspoon vanilla extract 3¼ cups all-purpose flour 1 teaspoon cornstarch 1½ teaspoon cream of tartar ½ teaspoon baking soda ¾ teaspoon salt ½ teaspoon ground cinnamon Topping ⅓ cup granulated sugar 1 Tablespoon ground cinnamon 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 laest 30 minutes. Once dough has nearly finished chilling, preheat your oven to 350F and line a baking sheet with parchment paper. Prepare your 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 your palms and roll through cinnamon/sugar topping mixture until completely coated. Place on prepared cookie sheet at least 2” apart and bake on 350F for 10-13 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.