RAN OUT OF BUTTER?? Yes, I ran out of butter. But I still wanted cookies. Now, the fatty in me would normally just reach for the Crisco and move on with making the cookies. But the other fatty in me happened to catch the cream cheese sitting on the fridge shelf, just next to the empty butter space.
Ding! A light went off. My mom makes a pastry crust that calls for a mixture of cream cheese and butter. What if I substituted cream cheese for the butter? The other fatty in me agreed; it just might work!
So I looked up my sugar cookie recipe and straight up substituted the cream cheese for the butter. Flour went flying, cream cheese got... creamed. Little creamy dumplings were coated in cinnamon sugar. It was beautiful.
They come out of the oven with a crackly cinnamon/sugar coating, but the insides are soft and rich and, well, a little bit creamy. Not like any other cookie I've had before.
Hubs had a couple before asking what I did different. It's a subtle difference from a normal snickerdoodle, but it's there. Dare I say they're a little more elegant-- as elegant as a humble snickerdoodle can be. These would be great for a baby/bridal shower. Or, a random Saturday when the fatties inside of you clamor for cookies.
Gluten Free Cream Cheese Snickerdoodles2 c. GF flour mix
3/4 t. baking powder
1/4 t. salt
3/4 c. cream cheese, at room temperature
1 c. sugar
1 t. vanilla
For the outside:
2 T. sugar
1/2 T. cinnamon.
Mix the flour, baking powder, and salt in a bowl and set aside.
Cream the cream cheese & sugar with a hand mixer until it is well-mixed and starts to get a little fluffy. Mix in the egg and vanilla. Stir in the dry ingredients until you get a cookie dough.
Scoop out little balls of dough and roll them around in a small bowl with the cinnamon sugar mixture to coat the outside.
Place on a greased cookie sheet and bake at 350 for 5-8 minutes. They won't spread much, so flatten to the desired thickness before baking.
Makes close to 2 dozen small cookies.