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Cinnamon Cream Cheese Cookies

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Cinnamon Cream Cheese Cookies, 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, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

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!

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!

 

 

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

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! 😉

 

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

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!

 

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.

 

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

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 this recipe:

 

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

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:

Store cream cheese cookies in an airtight container. You can freeze cream cheese cookies for up to three months in an airtight container.

 

 

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

For even more yummy cinnamon cookies, check out these recipes from my favorite bloggers:

This recipe is adapted from Cakescottage.

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar. The perfect #ChristmasCookie ! #Recipe from ThisSillyGirlsKitchen.com #cookie #creamcheese #cinnamon #creamcheesecookie

 

 

 

How to make cream cheese cookies with cinnamon:

Cinnamon Cream Cheese Cookies

Course: Cookies
Cuisine: Traditional
Keyword: apple cinnamon, christmas, cinnamon cookies, cinnamon cream cheese cookies, cookies, snickerdoodles
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 28 servings
Calories: 103 kcal
Author: Dana at ThisSillyGirlsKitchen.com

Cinnamon Cream Cheese Cookies, an easy, tender cookie bursting with cinnamon sugar.

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Ingredients

  • 1/2 cup unsalted butter (1 stick) softened
  • 3 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

  1. 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.

  2. Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside.

  3. 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. 

  4. 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.

Nutrition Facts
Cinnamon Cream Cheese Cookies
Amount Per Serving
Calories 103 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 41mg 2%
Potassium 21mg 1%
Total Carbohydrates 14g 5%
Sugars 8g
Protein 1g 2%
Vitamin A 3%
Calcium 1.2%
Iron 2.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girl's Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

 


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74 Wonderful Comments

  1. Denise Jenkins says:
    December 12, 2017

    I wonder if these would freeze well? They look delicious!

    • December 12, 2017

      Yes! I froze a batch, just let them sit out for about 10 minutes before serving, still so good!

    • Sam says:
      December 28, 2017

      All cookies freeze well. But that might say more about my love of cookies than anything else!

    • Kamal says:
      February 21, 2018

      Oh god! I just made them they are soooooo good!!!

  2. Heidi says:
    December 12, 2017

    Do these have to stay refrigerated after baking? They look delicious! Cant wait to try!

    • December 12, 2017

      Nope, they are fine to sit out, thanks for asking! Let us know how you like them!!

  3. Lia says:
    December 13, 2017

    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!!

    • December 13, 2017

      Yes, just for the coating, thanks for checking!

      • Lynn says:
        January 14, 2018

        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!

  4. Naomi says:
    December 15, 2017

    Not being an experienced baker/cookie maker, can you tell me what you mean by “bake until just set”? Thanks!

    • December 15, 2017

      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.

      • Naomi says:
        December 16, 2017

        Thank you 🙂 Chilling my dough now……so excited!!!!!

      • Cheryl B says:
        December 17, 2017

        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.

        • December 17, 2017

          LOL! Me too, if you have a little extra time, checking really helps 🙂

  5. Valerie Messmer says:
    December 16, 2017

    Do you think it’s fine to refrigerate longer? I didn’t read the whole directions and started them at 10:30 pm! 😬

    • December 17, 2017

      Yes! You can refrigerate for a day, or even freeze the dough if needed to use later! 🙂

  6. Sharell says:
    December 21, 2017

    How do you think cinnamon chips would do in the batter?

  7. Amanda says:
    December 22, 2017

    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!

    • December 23, 2017

      YAY! I’m so glad you like them. Thanks so much

      • Amanda says:
        December 23, 2017

        I love them!
        And shhhhh….Don’t tell – I’m having a few for breakfast! lol They’re awesome with coffee!

  8. Megan says:
    December 23, 2017

    I only have sticks of salted butter. Will that be ok?

    • December 23, 2017

      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.

      • Megan says:
        December 23, 2017

        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!

        • December 23, 2017

          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.

  9. NLM says:
    December 24, 2017

    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.

    • December 24, 2017

      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!

  10. Becca says:
    December 24, 2017

    Soooo delicious! Not just for the holidays, but all year long!

  11. Dale says:
    December 24, 2017

    These are the best, most tender cookies I have EVER eaten! They have an almost creamy center… I just loved them!

  12. Lorena says:
    December 26, 2017

    Yuuuuum!!! They look amazing!!!

  13. December 27, 2017

    I absolutely love cream cheese cookies, never thought to try them with cinnamon, definitely trying these out next time!

  14. Kathy says:
    January 7, 2018

    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?

    • January 7, 2018

      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.

  15. January 7, 2018

    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!

    • January 7, 2018

      Sounds amazing! Thanks so much for sharing 🙂

  16. Stephanie Dunham says:
    January 10, 2018

    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!

  17. Lacy says:
    January 23, 2018

    So is vinalla extract ok to use

  18. Pascal says:
    January 24, 2018

    Is it 1 aand 3/4 cup of flour or 3/4 cup?

  19. Denise Swartz says:
    February 3, 2018

    Thinking of trying these with my own Chai seasoning with the cinnamon.

  20. Jacob says:
    February 10, 2018

    Any idea of calories on these?
    Just curious

    • February 11, 2018

      I’m not sure and wouldn’t want to give out any wrong information, so sorry!

  21. Laura says:
    February 11, 2018

    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.

    • February 11, 2018

      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.

  22. Nancy ryzner says:
    February 23, 2018

    Looking forward to making these cookies

  23. Basia says:
    February 24, 2018

    Can you replace with a gluten free flour?

    • February 24, 2018

      I have never tried that, so I can’t say for sure. But, I would assume it would be fine.

      • Jerilyn says:
        March 26, 2018

        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!!

  24. Nour says:
    February 27, 2018

    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!

    • February 27, 2018

      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!

      • Nour says:
        March 1, 2018

        I raised the temperature to 390 instead of 375, kept them for only ten minutes.

        they turned out Delicioussss!! thank you

  25. Gail Lemaire says:
    March 2, 2018

    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.

    • March 2, 2018

      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. 🙂

      • Gina says:
        March 7, 2018

        I clicked on the print button at the end of the recipe. Then couldn’t find a print button on the actual print page?

        • March 7, 2018

          You will have to print it from your browser. Go up to “file” and click on “print”.

  26. Gina says:
    March 7, 2018

    Thanks for the recipe. I can’t seem to find a Print Button on the print out recipe??

    • March 7, 2018

      The print button is under the small photo in the recipe itself.

      • Gona says:
        March 7, 2018

        I clicked on that. It took me to the recipe (no picture on this page) but no print button. Thanks.

        • March 7, 2018

          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.

  27. Sam says:
    March 13, 2018

    Do you need to flatten them before putting them in the oven or will the balls flatten by themselves?

    • March 13, 2018

      They will slightly flatten out, but if you just push in slightly on each top that will help!

  28. lyia says:
    March 21, 2018

    can i ask how long this can be kept airtight… a month?

    • March 22, 2018

      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.

  29. Baridon says:
    April 14, 2018

    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!

    • April 14, 2018

      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!

  30. Christy Holbrook says:
    May 12, 2018

    Made these cookies at 7,500 feet altitude with no adjustments and they were awesome.

  31. Kathleen K. says:
    June 3, 2018

    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!!

    • June 3, 2018

      YAY! Thanks for the cream of tartar tip, I’ll have to try that!

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