Chia Snickerdoodles

Chia Snickerdoodles

1 cup unsalted butter, room temperature

4 ounces cream cheese, room temperature

1 cup granulated sugar

¾ cup brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

3 1/4 cups (360 grams) all-purpose flour

1 teaspoon cornstarch

1½ teaspoon cream of tartar

1 teaspoon baking soda

¾ teaspoon kosher salt

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

1 teaspoon ground cardamom

large pinch ground cloves

large pinch ground allspice

Topping:

⅓ cup granulated sugar

1 tablespoon ground cinnamon

Beat butter and cream cheese in the bowl of a stand mixer until smooth. Add the brown and granulated sugar and beat until light and creamy, about 3-4 minutes. Add eggs and vanilla extract. Stir well.

In a separate bowl, stir together dry ingredients. Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.

Preheat your oven to 350˚F and line a baking sheet with parchment paper. Combine ⅓ cup granulated sugar and one tablespoon ground cinnamon for the topping. Remove chilled dough from refrigerator and scoop into 1½ tablespoon-sized portions. Roll into a smooth ball between your palms and coat generously in the cinnamon/sugar mixture. Transfer to the prepared baking sheet, leaving at least 2” between cookies. Bake for 10-13 minutes until golden brown and set on the edges. Cookies may still seem soft in the center. Allow to cool completely on the baking sheet to finish cooking.