Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar. These cookies make for the perfect Christmas (or anytime!) treat!
Cinnamon Cream Cheese Cookies, AKA Sickerdoodles on steroids! Cream Cheese Cookies, just the name of these has me drooling.But, then add cinnamon to the mix and I’m sold!
These cinnamon cream cheese cookies remind me of snickerdoodles, however, they have the texture of meltaways. The absolute perfect combination.
This is really one of our favorite cookies ever and they are so easy to make! You will want to whip these up all the time, once you make them you won’t be able to stop.
Why this recipe works:
- With pantry staple ingredients these cookie are easy to whip up!
- You can halve or double these cookies depending on how many people you are serving.
- These are also great rolled in powdered sugar if you are not a fan of cinnamon!
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Cinnamon Cream Cheese Cookies already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Cinnamon Cream Cheese Cookies recipe – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
What are Cream Cheese Cookies?
If you’ve never had a Cream Cheese Cookie before, they are tender, slightly chewy, and as you can imagine, addictive!
I’ve had them plain before but I really wanted to try something new with the basic recipe. Normally, you will roll the dough balls in powdered sugar, instead, I rolled them in cinnamon sugar!
This makes the outside have a slight crunch and a nice cinnamon kick! What’s not to love?? I really don’t know why I haven’t tried this sooner.
We are suckers for cinnamon desserts and some of my favorite include Quick and Easy Cinnamon Rolls, Apple Cinnamon Coffee Cake and Cinnamon Roll Blondies!
How to make Cinnamon Cream Cheese Cookies:
- In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.
- Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside.
- Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart.
- Bake for 8-9 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won’t get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.
How yummy would these be on a huge Christmas cookie spread? Honestly, though, these are perfect year round if you ask me.
You can’t go wrong with cookies with cream cheese! It’s always time for cinnamon in my book! It is one of my favorite spices and it goes well with so many things!
Alternatives and Add-ons:
Want to really take these over the top? How about adding a yummy cream cheese or powdered sugar glaze drizzled over each cookie WOW!
Make cream cheese frosting and BOOM: Cinnamon Cream Cheese Cookie Sandwiches, wow again!
For even more of a spicy kick, add more cinnamon to the cookie dough. You can add this in at the same time as the flour.
I also think these would make a great cream cheese sugar cookie. Roll these in colored sugar for a festive touch! So, what do you think? Do you love cinnamon as much as I do?
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Tools used for making this recipe:
- Hand mixer to mix the batter
- Vanilla Bean Paste, this is a must for a great vanilla kick to any baked good.
- Parchment paper, to cover your baking sheet
- Baking sheets, for baking 🙂
- Wired rack, to cool baked goods – and these cookies!
How to Store:
Store cream cheese cookies in an airtight container, they should keep for up to 2 days, any longer you will want to play in the refrigerator to extend the life.
You can also freeze cream cheese cookies for up to three months in as well in an airtight container, you can defrost on your countertop or in the refrigerator.
Tips and Tricks:
- You can easily double or halve this recipe depending on how many people you are serving.
- These cookies can be frozen, see my tips above.
- These need to chill before baking, make sure that you do not skip this step.
- These should be baked on a parchment or silpat lined baking sheet to reduce spreading.
If you want that perfect cookie for your holiday get together then you need to make these delicious and easy Cinnamon Cream Cheese Cookies!
If you like this recipe then you might also like:
This recipe is adapted from Cakescottage.
If you’ve tried these CINNAMON CREAM CHEESE COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cinnamon Cream Cheese Cookies
Ingredients
- 1/2 cup unsalted butter (1 stick) softened
- 4 ounces cream cheese softened
- 1 & 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bean paste or extract
- pinch kosher salt
- 1 & 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.
- Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside.
- Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart.
- Bake for 8-9 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.
Video
Notes
- You can easily double or halve this recipe depending on how many people you are serving.
- These cookies can be frozen, see my tips above.
- These need to chill before baking, make sure that you do not skip this step.
- These should be baked on a parchment or silpat lined baking sheet to reduce spreading.
Nutrition
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DELICIOUS!!!!!! You must print this recipe and SAVE it!
Experienced baker here. Followed the directions but my dough was still too sticky to form so had to add about 1/2 cup extra flour. These baked absolutely beautiful, but are not sweet like I expected even rolled in extra sugar. Mine also came out more cakey and dry, assuming this is because I had to add more flour. If I make again, I would definitely add more sugar or just use regular sugar.
I’m having the same experience with this recipe today, as well. I too am an experienced baker. The 8-9 mins bake was not enough – too doughy… I’m going to give it another go but add in an additional 1/4th cup flour, and bake for 10 mins. Hopefully that will work out better. I also added in 1/2 tsp each: nutmeg & cinnamon to the dough. Smelled amazing!
This is a lot of sugar. Would they be good with half the sugar (or less)?
I thought these cookies would be better than they were. They were doughy, I baked the next pan two minutes longer, but they were dry. I will not make these again.
These were the best, I had never dream to add cream cheese to these cookies it was the best cookies I have made. I had lost this recipe and had to do some looking .But I found it again.
I used a 1” scoop but what I made was more like a ball than a cookie. They sure don’t spread. They are, however very good. The dough was stiff coming out of the fridge and rolled nicely. Next time I would make them bigger.
My batch turned out a bit doughy in the centre as well. I baked them for about 8.5 mins because I didn’t want to over bake them. I’m tempted to put them back in but I suppose it doesn’t work that way. They seem like they don’t be amazing if baked perfectly.
Experienced baker. These don’t spread at all. The are also very bland and dry. Wouldn’t recommend this recipe.
Cookies are easy to make and the texture is wonderful. My one issue is that the flavor is too faint, the cinnamon and sugar don’t stand out enough.
You are right I loved the cookie but wasn’t very flavorful next time I made them I used almond extract instead of vanilla they were delicious def my go to cookie
8 min bake time was perfect. I think for those who said the dough was too sticky I found that a longer than 1 hour chill time fixed that problem. I even put in the freezer for a bit. I bet an overnight chill would work great. I used a Piazza Mini size scoop…I think it’s a 00 size and that worked great. I definitely would not add more flour…just chill them longer. Everyone in this house loved them.
That’s are my absolute favorite cookie! The texture is amazing and I love how they are not overly sweet. These are my go to cookie from now on!
Finally got around to making these. Amazing! They melt in your mouth. I followed the recipe exactly. I left the dough in fridge overnight and that is the key. My family LOVES them. Why didn’t I know about this recipe before now? YUMMY!
I followed the recipe exactly and they were amazing!!! My kids called them cinnamon cloud cookies because they were so delicious and fluffy!! I baked for 9 mins and it was perfect. They don’t spread much but that doesn’t change the taste.
Super disappointed, I took mine out as they puffed up as described but they were just a ball of dough still when we tried them.
loved making this recipe, very delicious
Super quick. Great for the multitasker, and they taste like you’ve been baking all day.
Hi fellow bakers! I’ve made these a few times by now. The first time making, I followed the recipe to the T. After that I made some tweaks, because, let’s face it, that’s what we do : )
I now add the zest and juice from one medium – large lemon after stirring in the egg. They look pretty rolled in cane sugar, but don’t really need it for flavor (unless you have a big sweet tooth). I have rolled them in rainbow sprinkles with natural color (I mention “natural” because I can’t say whether Red #3, Yellow #5, and so on will bleed at all into cookie). Sprinkles add a fun element!
I love these cookies! My father-in-law who loves sweet, but not too sweet accompaniments to his coffee was hooked and took the entire batch off my hands, leaving me to experiment with other flavors for the future. I love the crunchy outside with the moist (not uncooked) center! I definitely recommend not skimping and some times extending the chill time. Our temps have been around 90 here, so I chilled for 2 hours, and they were perfect! Also, seal them up in plastic wrap or another airtight container as soon as they are cool, or they will get dry! My son left one on the counter for later, and an hour after, it was as hard as a rock. The rest were sealed and fine! I also used really good Mexican vanilla, and that made the flavor pop too!
I quite liked this recipe. My first batch was decent to me, but my boyfriend loved them, so I decided to give them another go. Added a bit less flour and a bit more sugar in the cinnamon sugar. Had to bake these about 4 minutes longer but was wowed with the results after the 2nd attempt. Moist and delicious
I am adding these to my Christmas baking this year. I see you say they can be frozen but it looks like you bake them first. Would it work to make the dough and freeze that and then just give them a little extra baking time? Or thaw and bake? Thanks!!
I would thaw then bake!