Obsessed Cakes
Snickerdoodle Cheesecake Cookies
Soft cinnamon-sugar snickerdoodle cookies finished with cheesecake frosting and a ribbon of cinnamon baker's syrup.
- Prep
- 30 min
- Bake
- 13-14 min
- Total
- 1 hr 15 min
- Yield
- 10-11 cookies
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Ingredients
Snickerdoodle Cookies
- 295 g (about 2 1/2 cups) all-purpose flour
- 5 g (about 2 1/8 teaspoons) cornstarch
- 3 g (about 1 teaspoon) cream of tartar
- 1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)
- 125 g (about 1/3 cup + 4 tablespoons) light brown sugar, packed
- 125 g (about 1/2 cup + 2 tablespoons) granulated sugar
- 115 g (about 1/2 cup) butter
- 1 flax egg, or 1 egg
- 45 g (about 2 tablespoons + 2 3/4 teaspoons) plain unsweetened yogurt
- 2 teaspoons vanilla bean paste
Cinnamon Sugar
- 100 g (about 1/2 cup) granulated sugar
- 1 1/2 teaspoons ground cinnamon
Cheesecake Frosting
- 340 g (about 1 1/2 cups) cream cheese, room temperature
- 106 g (about 3/4 cup + 2 tablespoons) powdered sugar
- 1/2 teaspoon lemon juice
- 1 1/8 teaspoons nutritional yeast, sifted
- 1/4 teaspoon white or yellow miso paste
- Pinch of lactic acid
- 1 1/2 teaspoons vanilla bean paste
- 1 1/2 teaspoons Rising Star Cinnamon Baker's Syrup
To Finish
- Additional cinnamon sugar
- Rising Star Cinnamon Baker's Syrup
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- If using a flax egg, stir together 1 tablespoon ground flaxseed and 2 1/2 tablespoons water. Let it gel before using.
- In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth, lighter in color, and slightly fluffy, about 2-3 minutes.
- Add the flax egg or egg, yogurt, and vanilla bean paste. Mix until fully smooth and emulsified.
- Add the flour directly over the wet mixture, followed by the cornstarch, cream of tartar, baking soda, and salt. Mix just until no dry streaks remain.
- Chill the dough for 30 minutes.
- In a small bowl, stir together the granulated sugar and cinnamon.
- Scoop the dough into 75 g portions. Roll into balls, coat generously in the cinnamon sugar, then gently flatten the tops slightly.
- Bake for 13-14 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool completely.
- Beat the cream cheese until smooth. Add the powdered sugar, lemon juice, nutritional yeast, miso paste, lactic acid, vanilla bean paste, and cinnamon syrup. Beat until smooth and fluffy.
- Pipe or spread the cheesecake frosting onto the cooled cookies and lightly dust with additional cinnamon sugar.
- Drizzle Rising Star Cinnamon Baker's Syrup over each cookie before serving.
Helpful notes
- If using a flax egg, make sure it has thickened before mixing it into the dough.
- If using dairy cream cheese, skip the lactic acid in the frosting.