This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.
Bake up some soft, pillowy, cinnamon-cream cheese cookie goodness! Add these Snickerdoodle Cream Cheese Cookies to your holiday baking menu!
Snickerdoodle Cream Cheese Cookies
You guys, I have a confession. It’s September and I’m already starting to think ahead to Thanksgiving and Christmas! I start planning the logistics of November and December about this time of the year. Between trips, holiday meals, shopping, and holiday baking, there are a lot of things to get in order!
I usually make plates full of goodies to share with friends and neighbors. And you can bet these Snickerdoodle Cream Cheese Cookies will be on the list! Everyone loves how puffy and light they are!
This Snickerdoodle Cream Cheese Cookies recipe is one of my favorite Christmas cookie recipes (and let’s be honest, year-round cookie!). They’re so pillowy soft, with just the perfect amount of cinnamony sweetness. You’ll only need a few ingredients before you start baking.
One of my favorite secret weapons in my baking recipes is Challenge Butter – and in the case of my Snickerdoodle Cream Cheese Cookies, Challenge Cream Cheese.
Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging. It’s made the right way – the old-fashioned way! With no hormones, additives, or fillers and farm to fridge in just TWO days, Challenge dairy products have a taste you’ll love – my family does!
A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY. I’m happy to share that Challenge is now available in Kroger stores. Look for it at a store near you! To find retailers near you, visit www.challengedairy.com/where-to-buy.
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- 1/2 cup (1 stick) unsalted Challenge Butter, softened
- 4 oz. Challenge Cream Cheese, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1-3/4 cup cake flour
- 1/2 tsp. baking powder
- Cinnamon sugar
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cream together the butter, cream cheese, and sugar with a handheld mixer. Add the egg and vanilla. Mix well. Add the cake flour and baking powder. Mix well.
- Refrigerate dough for at least an hour.
- Scoop a walnut-size ball of cookie dough into the cinnamon sugar. Roll each ball until completely coated. Place cookie dough on the prepared baking sheet. Repeat with remaining cookie dough.
- Bake 9-11 minutes or until the underside edges just begin to turn golden.
- Cool cookies on baking sheet for 3-4 minutes before transferring to a cooling rack to cool completely.
- Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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Serving Size:1 cookie
Amount Per Serving: Calories: 177 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 32mg Sodium: 86mg Carbohydrates: 23g Fiber: 1g Sugar: 14g Protein: 1g