Cinnamon Cream Cheese Cookies are an easy, tender cookie bursting with cinnamon sugar.
These cinnamon cream cheese cookies make for the perfect Christmas (or anytime!) cookie!
AKA snickerdoodles on steroids!
Cinnamon Cream Cheese Cookies
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.
Basically, snickerdoodles on steroids!
Take me to the recipe for
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 in this house and this will be a new Christmas cookie staple around here!
How to make cream cheese cookies
Cream together butter and cream cheese, mix in powdered sugar, eggs, vanilla, and flour.
Let chillax in the fridge for an hour.
Roll out 1-inch dough balls, and roll them in yummy cinnamon and sugar.
Bake until just set, this is important and the key to a tender cream cheese cookie.
Let cool for as long as you can, I won’t be liable for any burnt mouths! 😉
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!
Some of my favorite cinnamon recipes:
Cinnamon Cream Cheese Cookie 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!
This post may contain affiliate links.
Tools used for making cream cheese cookies 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!
So, what do you think?
Do you love cinnamon as much as I do?
The base of these cream cheese cookies is so amazing I had to make more versions!
All the cookies listed below are based on this recipe:
Can you freeze cream cheese cookies?
Store cream cheese cookies in an airtight container.
You can freeze cream cheese cookies for up to three months in an airtight container.
For even more yummy cinnamon cookies, check out these recipes from my favorite bloggers:
- Snow Capped Gingersnaps
- Soft and Chewy Molasses Cookies
- Cinnamon Crinkle Cookies
- Cinnamon Maple Sugar Cookies
This recipe is adapted from Cakescottage.
How to make cream cheese cookies with cinnamon:
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
Nutrition
Dana DeVolk
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Nicole Cobb says
I’ve had these on my radar to make for a couple of weeks now, and finally did last night! 29 weeks pregnant and this kid wants all things cinnamon-sugar related (and I’m happy to take one for the team there!) 🙂 So soft and delicious- and we even made some homemade ‘cinnamon roll icing’ to dip them in!! Thank you for sharing this recipe!
Dana DeVolk says
YESSS! Yum, I need to try them with frosting too, I just can’t keep them stocked long enough to do so… lol!
BakingGerman says
How long can you keep them (not cooled)? I am so looking forward to try the recipe!
Dana DeVolk says
They last for a good 4-5 days, if you don’t eat them all first! Make sure they are in an airtight container when storing.
Katerina says
Hi! I made These last week and they were incredible! I was thinking of making them for thanksgiving but wanted to incorporate canned pumpkin into the dough. Any advice on how that might work?
Dana DeVolk says
Hi Katerina! I have never tried, so I really can’t say for sure. If it was myself experimenting I would sub some of the butter and/or cream cheese for the pumpkin, but I really have no idea if it would work. If you try, please let us know!
Anna-Marie Mars says
On my third batch – this time doubled it…….absolutely fantastic…..
Dana DeVolk says
Happy dance time!!
Ray says
First time baking cream cheese cookies and they turned out okay. I was a little worried about them being undercooked as the center is so moist, it could be mistaken for close to raw. Baked for 8 minutes, took out and checked them, then put back for 4 more. Delicious!
Míriam Rodriguez says
Exquisitas, las elabore con harina para celiacos y da muy buen resultadon
Darlene McBride says
Love anything with cream cheese and cinnamon! Wondering about peppermint flavor, how would you do it for Christmas?
Dana DeVolk says
Maybe add 1/2 teaspoon of peppermint extra to the dough? Roll in just sugar, no cinnamon, top with melted white chocolate, immediately sprinkle with crushed peppermints before the chocolate can harden. YUM! That’s what I would do, hehe
Diana Schutte says
Thank you Dana for sharing this recipe!! I just made couple batches tonight for tomorrow dessert contest at my work. OMG … they are soooo ridiculously delicious. If I was not on diet I could eat them all lol. I used the exact recipe, added few chocolate chips inside each cookie and baked them for 10 minutes at 375°F, exactly as you recommended :-). All turned out great. Awesome!!! Again … thank you :-).
Samantha Turner says
My batter was super duper sticky!! What did I do wrong?? I did this exactly per the instructions except I doubled the recipe..
Dana DeVolk says
It is a very sticky batter, then you let it rest in the fridge and it will firm up, allowing you to roll the cookies into balls.
Kristina Godwin says
This recipe looks divine – I found it on Pinterest (after googling the image on another person’s post with your image). The other site had your recipe too, but the site looked odd and the URL did not match your watermark. I can’t wait to try this since I am bringing the sweets to Christmas dinner. I thought I’d add this to the usual tried and true recipes since it’s gotten such rave reviews!
Dana DeVolk says
Thanks for the heads up Kristina, yes many of my recipes get stolen every day, it is hard to keep track! If you could provide me the url I would be very grateful!
Elaine Dickerson says
Made these for Christmas this year. What a wonderfully light and tasty cookie! Is now in my regular group of gift cookies!!
Rue Taylor says
These were the best snicker doodle cookies I have baked or ate, although I did use shortening instead of butter.
Dana DeVolk says
Thank you! Great tip 🙂
Dena Tucker says
Hi Dana, I made the Cinnamon Cheesecake cookies just now, there’s a lot more than predicted so I think I’ve made them a little smaller, it doesn’t matter they came out fantastic! My husband complained that maybe they weren’t done as he kept coming back for more n more, lol which meant he loved them! Thank you for a delicious recipe! I see there is many ways to make them different!
Eva says
What about a lemon glaze on top
Dana DeVolk says
Personally, I don’t think cinnamon and lemon go together, but if that sounds like a good combo to you, then go for it!
Rene says
Sorry, but I thought the flavor was lacking. Raw dough was pretty good though, lol. I’m going to increase the extract next time. I did, however, double the recipe. I used the standard cookie scoop (holds 1 tablespoon) and calculated the calories for the ingredients, not including the sugar you used to roll them before baking. I got 85 cookies. The total calories is 2,775 per batch (used double the recipe), so it came out to be approx. 32.5 calories per cookie.
Tina says
Melt In Your Mouth Yumminess!!!
These are so fabulous that they are replacing our family’s longtime love of snickerdoodles!
Joy says
Amazing cookies! I add toffee bits to the sugar & cinnamon.