Cinnamon Swirl Sugar Cookies (A.k.a. Snickerdoodles)

Name: Cinnamon Swirl Sugar Cookies (A.k.a. Snickerdoodles)
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 36 cookies, 36 serving(s)
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1 1/2 cups sugar; 2 ounces low-fat cream cheese; 6 tablespoons unsalted butter, melted, still warm; 1/3 cup canola oil; 1 large egg; 2 teaspoons vanilla extract; 1 tablespoon skim milk; 2 tablespoons sugar; 2 teaspoons cinnamon

Submitted by Chef David Marional

"This recipe is as close to foolproof as I have ever made. I have never made an edible cookie, and my wife of 32 years has always had difficulty makeing sugar cookies, so when I found this recipe in Cook,s Illustrated, I was amazed with how well this worked. I made some tweeks to lower the sugar amount and added cinnamon to change the flavor and look. Please enjoy!"

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photo by Chef David Marional

Ready In:: 38mins
Ingredients:: 13
Yields:: 36 cookies
Serves:: 36

ingredients

2 ¹⁄₄ cups all-purpose flour
¹⁄₂ teaspoon baking soda
1 teaspoon baking powder
¹⁄₂ teaspoon sea salt
1 ¹⁄₂ cups sugar
2 ounces low-fat cream cheese
6 tablespoons unsalted butter, melted, still warm
¹⁄₃ cup canola oil
1 large egg
2 teaspoons vanilla extract
1 tablespoon skim milk
2 tablespoons sugar
2 teaspoons cinnamon

directions

Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball) Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!

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Reviews

I love these!! They were simple to make and such a huge hit! I will make this again soon as they are one of my very favorite kinds of cookies. Thank yo so much for posting this recipe =)

lordsangel

RECIPE SUBMITTED BY

Chef David Marional

29 Recipes

I enjoy playing with my food and sharing cooking recipe's with family and friends for many years.. I have been an AFLAC Associate since 1985, which has allowed me to sample food nationwide.My wife is the everyday chef(she's very good), so I get to be creative chef. It's been 30 + happy years cooking in the kitchen together.

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