Cinnamon Cream Cheese Cookies are ultra creamy with a sweet, tangy flavor and a fluffy, tender texture. A delicious light dessert with a cinnamon sugar coating.
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Cinnamon Cream Cheese Cookies are soft and creamy, cake-like cookies with a cinnamon sugar coating. They are like a piece of cake in a cookie.
Snickerdoodle Cream Cheese Cookies
Our easy Cinnamon Cream Cheese Cookies recipe combines the sweet, tangy taste of my Cinnamon Roll Cookies with the tender, melt-in-your-mouth texture of my shortcut Cream Cheese Cookies. Once baked, they’re so soft that it feels like you’re biting into a fluffy cloud!
Snickerdoodle cookie recipes with cream cheese are the easiest and tastiest way to transform flat sugar cookies into light and fluffy Snickerdoodles with the creamiest texture.
With slightly crispy edges and pillowy soft centers, these cinnamon cookies are the perfect Christmas cookie, holiday treat, or any-day dessert.
Why We Love Cream Cheese Cinnamon Cookies Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Cookies with cream cheese bake into soft batch pillowy treats with the perfect amount of tang.
- Tender, sweet, light, and creamy with a subtle cinnamon sugar crunch.
- Perfect for potlucks, cookie exchanges, dessert platters, after school snacks, or holiday parties.
Cinnamon Cream Cheese Cookies Ingredients
- All purpose flour
- Cornstarch
- Baking powder
- Salt
- Salted butter
- Cream cheese
- Granulated sugar
- Egg
- Pure vanilla extract
- Ground cinnamon
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Add Some Sweetness: Sprinkle some powdered sugar on top of your cream cheese Snickerdoodles or drizzle them with icing for an extra dose sweetness.
- Fill With Frosting: Feel free to make a cream cheese frosting and spread it between 2 cookies to form cream cheese Snickerdoodle sandwiches.
How to Make Cinnamon Cream Cheese Cookies
- Make The Flour Mixture: Whisk together the flour, cornstarch, baking powder, and salt. Set it aside.
- Make The Creamy Mixture: Beat together the butter and cream cheese until light and well combined. Lower the speed, add the sugar, and continue mixing until smooth. Mix in the egg and vanilla until no streaks remain.
- Create The Cookie Dough: Mix the flour mixture, ½ cup at a time, into the creamy mixture until incorporated. Cover and chill in the refrigerator for 1 hour.
- Roll Round: Scoop and roll the cookie dough into round balls. Roll the dough balls in the cinnamon sugar mixture and place on the baking sheet, 2 inches apart.
- Bake: Bake at 375 degrees Fahrenheit for 8-9 minutes. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack.
- Serve: Cool completely, serve, and enjoy!
Tips For Making The Best Cinnamon Cream Cheese Cookies
- The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading during baking.
- All ovens cook differently, so keep a close eye on the cookies beginning at the 7-minute mark.
- Do not overbake the cookies. They will go from tender and creamy to dry very quickly. Over-baking cookies is the number one cause of crumbly cookies and we want these to be soft and chewy
- Line your baking sheet with parchment paper or a silicone baking mat for easy clean-up. This way there is no need to spray the baking sheet with non-stick spray.
How to Store Cinnamon Cream Cheese Cookies
- To Store: These cookies are best kept in an airtight container in the refrigerator. They will last up to 1 week.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
More Easy Cookie Recipes
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Cinnamon Cream Cheese Cookies
Serves — 36
Cinnamon Cream Cheese Cookies are ultra creamy with a sweet, tangy flavor and a fluffy, tender texture. A delicious light dessert with a cinnamon sugar coating.
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon table salt
- ½ cup salted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 extra large egg room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Add the flour, cornstarch, baking powder, and salt to a small mixing bowl (3-4 cups) and whisk to combine. Set it aside.2¼ cups all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking powder, ½ teaspoon table salt
- Using either a stand mixer fitted with a paddle attachment, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat together the softened butter and cream cheese for 1½-2 minutes until light and well combined.½ cup salted butter, 4 ounces cream cheese
- Lower the mixer speed to medium-low. Add the granulated sugar and continue mixing for another 1½-2 minutes or until smooth.1 cup granulated sugar
- Add the egg and vanilla, mixing well until no yellow or brown streaks remain.1 extra large egg, 2 teaspoons pure vanilla extract
- Add the flour mixture ½ cup at a time, mixing just until incorporated. Cover the mixing bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Add the ⅓ cup of granulated sugar and ground cinnamon to a shallow bowl and stir to combine.⅓ cup granulated sugar, 2 teaspoons ground cinnamon
- Remove the mixing bowl from the refrigerator. Scoop 1 tablespoon of the cookie dough. Roll into a ball. Roll the ball in the cinnamon sugar. Place on the baking sheet, 2 inches apart. Repeat.
- Bake for 8-9 minutes. (Remember, all ovens cook differently, so keep a close eye on the cookies beginning at the 7-minute mark.) Since the cookies are coated in cinnamon, it will be hard to see if the cookie edges are golden. Remove the baking sheet from the oven and carefully use a spatula to look at the underside of the cookie. It should be a light golden brown. Do not overbake the cookies. They will go from tender and creamy to dry very quickly. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Jenn’s Notes
Storage:
- To Store: These cookies are best kept in an airtight container in the refrigerator. They will last up to 1 week.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
- The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading during baking.
- All ovens cook differently, so keep a close eye on the cookies beginning at the 7-minute mark.
- Do not overbake the cookies. They will go from tender and creamy to dry very quickly. Over-baking cookies is the number one cause of crumbly cookies and we want these to be soft and chewy
- For easy clean-up, line your baking sheet with parchment paper or a silicone baking mat. This way there is no need to spray the baking sheet with non-stick spray.
Nutrition Info
Calories: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 0.4mg
