Snickerdoodle Cookies

Brother Andrew Corriente (right) and The Catholic Accent’s Jordan Whiteko (left) were in the the kitchen, whipping up a batch of these delicious Snickerdoodle cookies. Brother Andrew’s expertise was showcased in 2020 as the winner of “The Great American Baking Show: Holiday Edition” on ABC.

Buttery and Soft Snickerdoodle Cookies

INGREDIENTS:

1 cup unsalted butter (must be room temperature)
4 oz. cream cheese (must be room temperature)
1½ cups sugar
¾ tsp. baking soda
1½ tsp. cornstarch
1 tsp. cinnamon
1 tsp. fine sea salt (or ½ tsp. table salt or ½ tsp. coarse kosher salt)
1 egg
1 egg yolk
1 tbsp. pure vanilla extract
3 cups all-purpose flour

For cinnamon coating: ¼ cup sugar, 4 tsp. cinnamon, ⅛ tsp. fine sea salt

DIRECTIONS:

In a stand mixer fitted with a paddle attachment, place butter, cream cheese, sugar, baking soda, cornstarch, cinnamon and
salt in bowl.
Beat on medium speed (#6) for about 2-3 minutes until homogenous.
Scrape bowl thoroughly.
While mixer is running on medium speed (#6), whisk together eggs and vanilla and slowly pour down into butter mixture.
Scrape bowl thoroughly.
Beat on medium for 30 more seconds to ensure everything is well mixed.
Scrape bowl thoroughly.
Mix in flour on low speed (#2 or stir) until no more clumps of flour remain.
Refrigerate dough for about an hour or freeze for 30 minutes.
Preheat oven to 350°.
Make cinnamon coating by whisking together sugar, cinnamon and salt in a separate bowl.
Scoop about 2-3 tbsp. out and roll into balls by hand.*
Roll dough balls in cinnamon sugar.
Place cookies on a baking sheet lined with parchment about 2 inches apart.
Bake at 350° until browned sides, puffed and somewhat pale tops (15-17 minutes). Rotate trays halfway through cooking
(the middle will be undercooked but the residual heat while resting will cook it through).
Using a flat spatula, gently press down on the cookies to flatten them.
Let cool on the hot tray for 10 minutes, then transfer to rack to cool all the way (about 10 more minutes).