CINNAMON SWIRL SUGAR COOKIES (A.K.A. SNICKERDOODLES)

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

Provided by Chef David Marional

Categories Dessert

Time 38m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 13

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

Steps:

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!