Is it a cheesecake or is it a cookie? Either way, these 5-ingredient biscuits with a hint of cinnamon are extra special served warm as after school treats.
- ¼ cup cinnamon sugar
- 375 g cream cheese, room temperature
- 1 ¼ cups caster sugar
- 2 free-range eggs, lightly beaten
- 2 ½ cups self-raising flour
- Preheat oven to 180°C (160°C fan forced). Lightly grease and line 2 large flat baking trays with baking paper. Place cinnamon sugar on a plate and set aside.
- Place the cream cheese in a large size mixing bowl and beat with electric beaters until smooth. Add the caster sugar and beat for 2-3 minutes. Add eggs and beat until well combined. Sift over the flour and stir to combine.
- Shape 1 tbsp portions of the cookie mixture into balls and roll in cinnamon sugar. Place onto the prepared baking trays. You’ll need to do this in 2 batches, allowing 12 cookies per tray so they have room to spread as they cook.
- Bake first two trays for 10-12 minutes or until biscuits are firm when pushed with a finger. Allow baked cookies to cool for 5 minutes on the tray. Then pop onto a rack to cool completely.
- Repeat rolling and baking steps for the remaining cookie mixture. Allow snickerdoodles to cool completely before storing in an airtight container.
The snickerdoodles will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 4 weeks.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.3 g|
|Total carbohydrates||45.3 g|
|- Sugars||25.5 g|
|Dietary fibre||1.0 g|