Back for week 2 of the 12 Weeks of Christmas Cookies! I’m not going to lie, I’m already having trouble coming up with cookies! I did 25 days of holiday treats last December and used most of my favorite recipes and others that I’d wanted to try for awhile.
I was inspired by my snickerdoodle cupcakes but wanted something different from the usual snickerdoodle. These turned out just as I’d hoped and they might just be the cutest cookies I’ve ever seen.
The dough is almost a sugar cookie dough but it includes cream cheese which I think belongs in all snickerdoodles. It gives the cookies a softer texture and just a slight tang that you probably wouldn’t notice if it wasn’t pointed out to you. The cinnamon sugar gives it the classic snickerdoodle flavor and you could even take it one step further and dust the tops of the cookies with the mixture, although it would cover up the pretty swirls.
The cookies are a little more involved than regular cookies. My advice is to generously flour your work surface. I skimped on the flour and ended up having to piece the dough together as I rolled it. So use more than you normally would and use a pastry brush to dust any excess off.
It’s a great cookie though and one that just about anyone would enjoy. I look forward to making it again once the holidays get here!
- Cream butter, cream cheese, and sugar in a large mixing bowl until light and fluffy. Add in egg and vanilla; beat until combined. Sift in flour and baking powder. Mix just until combined, being careful not to overmix. Dump dough onto counter and knead 2 or 3 times just to incorporate any leftover flour. Divide into 2 discs and wrap in plastic wrap. Refrigerate for about an hour.
- To make cinnamon mixture, combine sugar and cinnamon. Melt butter; set aside.
- Working with one disc of dough at a time, roll out into a 12 x 8 inch rectangle on a floured surface. Brush dough with half of the melted butter. Sprinkle with half of the cinnamon mixture. Starting from one of the short sides, roll into a tight log. Wrap in plastic wrap. Repeat with other disc. Refrigerate for at least 4 hours.
- When ready to bake, preheat oven to 375F.
- Use a sharp knife to cut dough into ¼-inch rounds; place on ungreased baking sheet. Bake for 8 to 10 minutes or until edges are just slightly golden. Cool on wire rack.