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
'Til Next time!
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I wonder if these would freeze well? They look delicious!
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Yes! I froze a batch, just let them sit out for about 10 minutes before serving, still so good!
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All cookies freeze well. But that might say more about my love of cookies than anything else!
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Oh god! I just made them they are soooooo good!!!
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YES! Happy dance!
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Do these have to stay refrigerated after baking? They look delicious! Cant wait to try!
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Nope, they are fine to sit out, thanks for asking! Let us know how you like them!!
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I can’t wait to make these! I’m sorry if I missed it, but is the 1/4 cup granulated sugar only for the sugar/cinnamon coating? Thank you for this recipe!!
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Yes, just for the coating, thanks for checking!
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I made a mistake and put the sugar in the batter bc the batter didn’t taste sweet and I wasn’t thinking. Rolled them in cinnamon only and they were still great! My family loved my mistake!
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Not being an experienced baker/cookie maker, can you tell me what you mean by “bake until just set”? Thanks!
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Of course, basically, until the cookies don’t look “wet”, they will be puffy but you don’t want them to brown or they will not be as soft/chewy. I suggest doing a couple for a test first, leaving them in at the lowest timeframe, let cool and taste test just to make sure.
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Thank you 🙂 Chilling my dough now……so excited!!!!!
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YAY! Let us know how they come out!
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Why haven’t I thought of doing that before! I always play are they done yet? Take them out. Nope. Back in they go for a minute too long! These sound a little too good.
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LOL! Me too, if you have a little extra time, checking really helps 🙂
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Do you think it’s fine to refrigerate longer? I didn’t read the whole directions and started them at 10:30 pm! ?
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Yes! You can refrigerate for a day, or even freeze the dough if needed to use later! 🙂
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How do you think cinnamon chips would do in the batter?
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Amazingly, YUM!
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Just took my first pan out of the oven – omg, my tester cookie (though still warm, and just slightly undone in the middle due to my fear of over baking) is AMAZING. So soft. So tender. And yes, I put cinnamon in the dough, so this bite I’m chewing as I type is heavenly! Thank you so much for this recipe! I’ll be making it every Christmas, I’m sure!
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YAY! I’m so glad you like them. Thanks so much
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I love them!
And shhhhh….Don’t tell – I’m having a few for breakfast! lol They’re awesome with coffee!
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I only have sticks of salted butter. Will that be ok?
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Even though the recipe calls for a pinch of salt, the salt in the butter will be too overwhelming. I do not suggest making these with salted butter.
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Can I use regular butter in a tub or is that salted as well? I really want to make these but I don’t know when I can get to the store!
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It’s probably salted. You can try with the salted butter, don’t put any extra salt in it though. I can’t guarantee they will be the same.
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These were bland. I expected to taste the cream cheese or a wow taste but they just don’t do it for me. Sorry just not that great. I am going to attempt to put cream cheese frosting on them to make them less bland.
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I’m not sure why they would be bland. Sorry they came out that way for you. I suggest rolling them in more of the cinnamon sugar mixture, pressing the dough ball in to make sure it sticks really well. Maybe that will help. But, either way, I appreciate the feedback, thanks!
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When I’ve made cream cheese cookies, the one time it was bland was because of the cream cheese…I had tried an “off brand” because it was on sale…never again!
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Soooo delicious! Not just for the holidays, but all year long!
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Thanks Becca, I think so too!
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These are the best, most tender cookies I have EVER eaten! They have an almost creamy center… I just loved them!
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Yuuuuum!!! They look amazing!!!
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I absolutely love cream cheese cookies, never thought to try them with cinnamon, definitely trying these out next time!
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I made 37 cookies. Your recipe says a yield of 28. Did I make mine too small? I baked them for 10 minutes. They were crunchy on the outside, and soft on the inside, as described. They tasted good! I think next time I will add a tsp. of cinnamon to the batter for an extra kick. Some of them cracked on the top. Is that supposed to happen?
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Seems a little small, yes but as long as you like the size and how they cooked that doesn’t really matter. Yes, a few of mine have cracked here or there too, no biggie! Thanks for asking, I’m glad you liked them.
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Great recipe! I used this to create a tea infused cookie. I infused the butter with Thai tea and OMG! So good! I omitted the vanilla and cinnamon from the recipe so I could see how much tea flavor came out on its own. Turned out really good!
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Sounds amazing! Thanks so much for sharing 🙂
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My daughter and I made these for the staff at her school as a Christmas gift. They are delicious and we dyed them green to be more festive!
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So is vinalla extract ok to use
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Yes, that works!
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Is it 1 aand 3/4 cup of flour or 3/4 cup?
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1 and 3/4 cup
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Thinking of trying these with my own Chai seasoning with the cinnamon.
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YES! That sounds amazing.
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Any idea of calories on these?
Just curious
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I’m not sure and wouldn’t want to give out any wrong information, so sorry!
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The cookies are delicious and were easy to make. I just don’t understand why they puffed up and then flattened when I took them out of the I’ve. Any idea why? Thank you.
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Did they end up completely flat or just sunk down a little? I’ve made these several times now and mine will do the same thing, deflate a little in the center. Since the dough is so moist I think that’s why they will sink a little when cooling. But, if they end up completely flat I’m puzzled as to why that would happen.
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Looking forward to making these cookies
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Can you replace with a gluten free flour?
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I have never tried that, so I can’t say for sure. But, I would assume it would be fine.
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I just made them tonight with gluten free flour and they are incredible. I made no other changes. Granted I have never tried them the original way but they are amazing!!
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First of all! Great yummy recipe 🙂
Thank u so much!!
But this is what happened: I baked them for exactly 10 minutes, cuz as u said I couldn’t tell if they were ready or not, cooled them, and tried them.. they were very underbaked. Put them back in the oven hahaha and over baked them.. turned out delicious but definitely they will turn out more delicious if baked right!
I’m gna try bake a couple and watch the right time needed for them to be set!
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Thanks for the feedback! All ovens are different, so maybe 10 minutes in my oven is perfect over here but not just right for yours. So sorry about that, but would love to know your exact time in the future!
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I raised the temperature to 390 instead of 375, kept them for only ten minutes.
they turned out Delicioussss!! thank you
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I can’t find a place to print off this recipe… It’s very long with all the pics inserted. Can you send me to a spot to print it? Thanks. Recipe looks intriguing and I love Cinnamon cakes, cookies, pies, etc.
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The recipe is at the end of the post right before the longest photo. On the recipe there is a place that says “print”, just click on that and you can print. 🙂
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I clicked on the print button at the end of the recipe. Then couldn’t find a print button on the actual print page?
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You will have to print it from your browser. Go up to “file” and click on “print”.
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Thanks for the recipe. I can’t seem to find a Print Button on the print out recipe??
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The print button is under the small photo in the recipe itself.
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I clicked on that. It took me to the recipe (no picture on this page) but no print button. Thanks.
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You have to print it from your computer. You print it like anything else you would from it. You can either right-click on the page and there should pop up having a “print” option. Or, On your browser, click on file and print. My blog/recipes do not have a special feature for you to just click on, so sorry.
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Do you need to flatten them before putting them in the oven or will the balls flatten by themselves?
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They will slightly flatten out, but if you just push in slightly on each top that will help!
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can i ask how long this can be kept airtight… a month?
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They haven’t lasted in our house that long so I can’t say for sure if they will keep. I’d say 2 weeks max.
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Make these regularly as go down a treat in our house all year round, but mine never puff up like in the picture, they still taste lovely, but what am I doing wrong? Determined to try & get them to puff up properly even if it kills me – if nothing else it means I make them more regularly just to practice!
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The only thing I can think of is possibly your baking powder isn’t super fresh. Whenever I have leavening issues it’s normally my baking powder or baking soda. If it’s not that then I’m not sure! Either way, I’m sure the flavor is still the same. These are my favorite cookies too, I’m so glad you like them!
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Made these cookies at 7,500 feet altitude with no adjustments and they were awesome.
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Awesome! Thanks for letting us know!
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Just made a double batch. Followed directions exactly except added a dash of cream of tartar (to bring out the snickerdoodle effect). They turned out perfect! Will probably be my cookie exchange cookie this year. Thanks!!
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YAY! Thanks for the cream of tartar tip, I’ll have to try that!
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I didn’t want to wait an hour to let the dough chillax. I tossed the bowl in the freezer for half an hour, then baked. Yummy!! My family loved them! Will have to make a double batch next time.
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WOO HOO! Yes, great tip! Definite double batch next time, LOL!
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My daughter has Celiacs and I am a gastric bypass patient so we are a gluten free and (as much as possible) sugar free family. I used Splenda and Almond flour instead of powdered and granulated sugar and the flour. My batch is currently chilling in the fridge and I can not wait to see how they turn out. Will comment again with the result.
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Thanks so much, I can’t wait to hear how they come out!
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I made these and it was my first time baking cream cheese cookies so I wasn’t quite sure what to expect. I thought these would taste like cream cheese but they did not. Are you supposed to taste the cream cheese? Despite this, they were still very good and definitely addictive.
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Hi Lauren, no they are not supposed to taste predominately like cream cheese, the cream cheese adds a nice richness to the dough. It sounds like they came out just right since you like them! I would very much appreciate a 5-star rating if you think they are very good and addictive, the rating system is actually very critical in the success of my post. However, if you do not think it deserves 5-stars then I would love to know what I could do to make them better, thanks!
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I have made cream cheese cookies for years…actually 6 types…now, it is 7! These are amazing! Thanks!
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Just made these and mine came out flat as a pancake!! They’re still good, but what do you think I could have done wrong?
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My first guess is out of date baking powder or baking soda in any recipe that calls for either one and the product comes out flat. Or, not enough chill time.
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Can I use cream cheese spread in making this? Will the texture change?
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I have never tried that. I would assume it would add more moisture to the dough. You can try, but I don’t recommend it.
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I never found the recipe
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It is at the end of the post.
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I made a variation of these, thumbprint cookies. Instead of the cinnamon mixture I rolled them in sugar and then made a shallow indentation and filled it with raspberry. They were wonderful. I also did this with lemon curd filling. Your recipe is a great base to work from. Thanks.
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Thanks so much, yes I have made so many different varieties of this base recipe, so good!
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These are absolutely delicious!! I made them into tiny one bite cookies and turned out perfect! My aunt came over, she said she would only have one cuz she was on a diet…. haha she had 5….. lol now I’m gonna make more and bring her some for her birthday today 😀
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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!
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YESSS! Yum, I need to try them with frosting too, I just can’t keep them stocked long enough to do so… lol!
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How long can you keep them (not cooled)? I am so looking forward to try the recipe!
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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.
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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?
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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!
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On my third batch – this time doubled it…….absolutely fantastic…..
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Happy dance time!!
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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!
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Love anything with cream cheese and cinnamon! Wondering about peppermint flavor, how would you do it for Christmas?
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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