YIELD: 24 Cookies
TIME: Total time, including active and inactive time: 4 hours
Cream Cheese Cookies
2 cups (240g) all purpose flour
1 1/2 tsp cinnamon
3/4 tsp baking powder
1/2 tsp salt
2/3 cup (150g) Kite Hill Butter (cold from the fridge)
6 Tbsp (84g) Kite Hill Plain Cream Cheese (cold from the fridge)
2/3 cup granulated sugar
1/2 cup packed light brown sugar
2 tsp vanilla extract
Sparkling sugar, for topping
Step 1.Whisk flour, cinnamon, baking powder, and salt in a bowl.
Step 2.In a stand mixer with paddle attachment (or hand mixer with beaters), beat the butter and cream cheese together on medium-high for about 1 minute. Scrape and beat again for a few seconds. Add the sugars and beat on medium-high until fluffy (about 1-2 minutes). Scrape once or twice while beating. Beat in vanilla until combined. Slowly add in dry mix and beat on medium-low until just combined (when you no longer see dry flour).
Step 3.Lay a large piece of cling wrap on the counter. Scoop dough onto wrap, form a large ball, press into a thick disc shape, and wrap. Chill for at least 4 hours or overnight.
Step 4.Preheat oven to 350° F. Line a large rimmed baking sheet with parchment paper. Roll dough into 1 1/2 tablespoon balls and press down lightly with your fingers (about 3/4 inch thick). Leave 2 inches between dough balls. Sprinkle with sparkling sugar. Bake for 11-13 minutes. (Ours were perfect at 12 minutes.) Cookies should spread and flatten some but still be thick and lightly cracked on top.
Step 5.Note: For more of a snickerdoodle cookie taste, roll dough balls in a cinnamon sugar mixture (1/4 cup granulated sugar and 1 1/2 tablespoons cinnamon) before placing on the pan and pressing down. Omit sparkling sugar.