"Thick, chewy cinnamon- and cardamom-spiced snickerdoodles are fashioned as a version of thumbprint cookies here - with an indentation for a dollop of rich, smooth eggnog custard that flows over the cookie as it bakes. These two-in-one cookies channel holiday spices, and meld custard and snickerdoodle into its own dessert. Kirsten Mossberg's recipe for the cookie dough includes cream cheese for a delicate-but-sturdy texture and an added dimension of flavor."
"It's an addition she gleaned from a footnote on a snickerdoodle recipe from America's Test Kitchen. "It said, 'You can add a quarter cup of cream cheese, but why mess with perfection?' I did mess with it," Mossberg says, "and I thought, 'Oh, this is absolutely necessary.'" She says she prefers to use neufchâtel cheese for its lower fat content. And she notes that cream of tartar is what gives the cookies their pillowy softness."
Thick, spiced snickerdoodles combine cinnamon and cardamom and are shaped as thumbprint cookies with an indentation for eggnog custard. A rich, smooth eggnog custard is added so it flows over the cookie while baking, creating a hybrid custard-cookie dessert. Cream cheese is incorporated into the cookie dough to provide a delicate-but-sturdy texture and an added flavor dimension, with neufchâtel offered as a lower-fat option. Cream of tartar is used to achieve the classic pillowy softness of snickerdoodles. The result balances holiday spices, creamy custard, and a slightly tangy cookie base.
Read at Los Angeles Times
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