Recipe 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.

Continue to:

• prev: 1499 - Walnut Bundt Cake
• Index

Other Recipes:

• 1361 - Cream Cheese Strawberries
• 1368 - Sour Cream Berry Salad
• 1315 - No Crust Cheesecake
• 1311 - Rice and Cabbage Casserole
• 1301 - Peach Dump Cake
• 1483 - Everything Cookies

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

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