Tuesday, November 24, 2009

#1500 - Cream Cheese Snickerdoodles

(by Shirley McNevich)

1 - 18oz. roll refrigerated Pillsbury sugar cookie dough (place on counter until room temperature)
2oz. softened Philadelphia cream cheese
1/2 cup Domino's powdered sugar
1 tsp. vanilla
2 heaping TBSP white sugar
2 tsp. cinnamon

Make sure cookie dough is at room temperature. Start your mixer (empty)--rip off small pieces of the cookie dough and put it carefully into the mixer while it's running. Continue until all of the dough is being mixed in the mixer. Add softened cream cheese--beat. Slowly add powdered sugar and vanilla--beat until smooth. Form the dough into walnut sized dough balls. In a bowl add white sugar and cinnamon--stir until mixed. Drop dough balls one at a time into the cinnamon sugar mixture--roll until coated. Place completed dough balls on to greased cookie sheets two inches apart. Flatten each cookie slightly with the back of a wooden spoon. Bake at 350 degrees for 10 minutes.

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