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!
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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
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DMH says
I used cinnamon sugar flavored cream cheese and these were amazing! They also have other flavored cream cheeses like strawberry, pineapple, blueberry and even pumpkin that would work really well for these cookies.
Pamela D Mader says
How many tubs of the cheese did you use? Have you tried the other flavors yet?
Joanne says
What do you mean by set? I know you said to place in an airtight sealed container but can it still out on room temperature or place in the refrigerator?
Dana DeVolk says
When they look firm and not doughy. They can sit at room temperature.
BETTY Cox says
I don’t have vanilla paste,can I use liquid form?
Dana DeVolk says
Yes!
Diane says
This recipe is the best. I made these last Christmas and brought them to my nieces they went crazy over them. I love the lightness and flavor of these cookies……amazing.
Darcy says
Would it help to leave the batter in the fridge for a longer period to reduce how sticky it is?
Dana DeVolk says
Yes, it does help. But, the batter is still get sticky when rolling.
Shelly Reily says
Hi Dana,
I would like to bake your cream cheese cinnamon cookies a week ahead. I am traveling. Will they stay fresh in a tin can with foil or wax paper for a week or so?
How can you tell they are done baking?
Should you use more vanilla if using extract instead of paste?
Thanks much?
Shelly
Dana DeVolk says
If I were making them that far ahead, I would freeze them instead. Once they are thawed it is like they were freshly baked, perfect! They are done when they look firm and not doughy, if you stick to the recipe time, they will be done. You can use as much vanilla as you wish but I substitute the same amount as each.
Shelly says
Dana, thanks so much for getting back so quickly! Look forward to trying your recipe!! I tried calling 5 grocery stores and no one carries vanilla paste!
Happy holidays!
Shelly
Dana DeVolk says
I can normally find it at The Fresh Market every time!
Kourtney Kell says
Hi Dana, my boyfriend and I love this recipe! We bring them to a lot of holiday parties. However he made these cookies last night and they flopped. I’m not sure what went wrong this time around, but it was the first time we used gluten free flour? If we were to make these again (Celiac friendly) what change would you recommend? Should we add gum as well?
Dana DeVolk says
Hi Kourtney, I’m sorry I have never used Gluten Free flour before, so I’m not sure. It seems to be the issue though since you have made them many times before and they worked. Doing a quick search, I did see it is recommended to add gum as you mentioned. Here is the article I see, I would definitely try that out. Thanks!! https://www.allrecipes.com/article/how-to-use-gluten-free-flour/
Rhiannon says
I would like to make them the night before they are needed what would you recommend I do with them over night? Leave out or refrigerate?
Dana DeVolk says
You can leave them out 🙂
Tina says
What can I use instead of egg?
Kristi says
Thanks so much for this recipe!!! I have made these a million times and they’re always the fastest to go and most requested. I can’t count the number of times I have given out this recipe? I have also used it as the base of several other recipes. Just had to take a moment to thank you.
Maiya says
Can I not let them set in the fridge?
Dana DeVolk says
Yes you can, I would recommend they sit out and come to room temperature before eating.
Fateme says
Hi thanks for the recipe
My cookies did not puff up and insted steaked to the Sheet and got entirely crunchy
What do u think went wrong?
Dana DeVolk says
The only thing I can think of is the baking powder isn’t fresh, could that be it?
Fateme says
That cant be right, I’m Also using it to bake cake and the cake is good
Fateme says
I saw ur video again and again, I’m not sure i used my butter or cream cheese in room temperature! What ever the reason is it Seems like My cookies melt a-lot more than urs and so it cant get thick enough !
I really like to be able to make them properly!
Dana DeVolk says
Did you let them chill in the fridge before baking?
Fateme says
Yes🙂
Michelle says
I really wanna try these cookies today but I only have a 1/4 cup of butter left so would it change anything if I only use 1/4 cup or butter instead of 1/2 cup?
Dana DeVolk says
Yes, you would need to add extra cream cheese in it’s place.
Deb says
Can I make the dough a few days ahead of time like 3 or 4 days and leave in refrigerator till I am ready to bake them? I know I would take them out a little while before I bake them. Made these several times and they are wonderful! Thanks for sharing the recipe.
Dana DeVolk says
Yes, I would try to bake them within 3 days, thanks!
Shannon says
Would this work with 1/3 less fat cream cheese?
Dana DeVolk says
yes!
Rox says
Hands down, my favorite recipe to bake. I’ve baked these so many times I have so many family friends requesting these. Thank you!!