Snickerdoodles have always been one of my favorite cookies. These come out soft, slightly chewy and have a great texture on the outside because they're rolled in a mixture of cinnamon and sugar before baking. Not to mention that creamy tang from the vegan cream cheese.
These cream cheese snickerdoodle cookies are so ridiculously good and super easy to make. They have the classic snickerdoodle puffiness with a nice mild tanginess because of the cream cheese. Whenever I bake I like to use the new Country Crock Plant Butter Sticks with Olive Oil. The flavor is super buttery and it behaves just like the real thing and because they come in sticks they're convenient for most baking recipes. I also used the Trader Joe's Vegan Cream Cheese. It's super soft and light so it works perfect in this recipe. You can make these by hand and they will come out just fine but I've been taking the easy route and using my standing mixer. It's especially great for creaming together butter and sugar which is the key to great cookies. This recipe also calls for cream of tartar which gives these cookies the classic "snickerdoodle" flavor. So it's a must have ingredient in this recipe.
Some Supplies You'll Need to Make These Cookies
Sheet pan or Cookie Sheet - I use a large commercial size sheet pan so that I can make a lot of cookies at one time. You can also use 2 pans or just bake in batches.
Parchment Paper or a Silicone Baking Mat- This will prevent the cookies from sticking and burning.