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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!
HERE IS WHAT OUR READERS ARE SAYING:
“I made these the other night and they are amazing! I am even going to try using some different flavours in my next batch!” – tiredmum
These 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.
For me, the holiday season is all about recipes like this one. The best cookies are the ones that stick in your memory for years to come.
These chewy cookies are all of that and more! Again, though, the only thing I’ll warn you about is how irresistible they are. Ask Lily about the time she ate a whole sheet of them. Seriously!
So let’s get deeper into this recipe for Cream Cheese Cookies. You’re gonna love it!
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!
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!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted butter, softened
- Cream cheese, softened
- Powdered sugar
- Egg
- Baking powder
- Vanilla bean paste or extract
- Kosher salt
- All-purpose flour
- Granulated sugar
- Ground cinnamon
HOW TO MAKE CREAM CHEESE COOKIES:
- Cream the butter and cream cheese with a hand mixer until smooth in a large bowl.
- Slowly add the powdered sugar until combined.
- Add the egg, baking powder, vanilla, and salt. Mix to combine.
- Add the flour slowly until fully incorporated, scraping the sides as needed.
- Cover and place in the fridge for one hour to rest.
- Preheat oven to 375°F—line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar. Set aside.
- Roll dough into 1-inch-sized balls, which is about 2 teaspoons of dough.
- Roll in the bowl with the cinnamon sugar until well coated.
- Place on a prepared 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE CREAM CHEESE COOKIES?
If you’ve never had a cream cheese cookies recipe 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.
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!
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!
ANY ADDITIONS?
Bring it on! This recipe has all kinds of possibilities.
- Chocolate Chips: Fold in some chocolate chips to the dough for delicious cream cheese chocolate chip cookies. This addition makes for a great cookie that’s a hit with chocolate lovers.
- Fresh Lemon Zest: Add fresh lemon zest to the wet ingredients for a citrus twist. It’s perfect for lemon lovers seeking a bold lemon flavor in their sweet treat.
- Nuts: Mix in chopped walnuts or pecans to the cookie dough balls for a delightful crunch, turning these into chewy cookies with a nutty flavor.
- Brown Sugar: Substitute some of the powdered sugar with brown sugar to give the cookies a richer taste and a chewier texture, reminiscent of chewy chocolate chip cookies.
- Almond Extract: Replace vanilla extract with almond extract for a subtle almond flavor that pairs wonderfully with the cinnamon.
- Sprinkles: Roll the dough in festive sprinkles instead of cinnamon sugar for a fun twist, especially during the holiday season or for special occasions.
- Cream Cheese Frosting: Drizzle or spread cream cheese frosting on top of the baked cookies for extra indulgence and a boost of cream cheese flavor.
- Spices: Add a pinch of nutmeg or allspice to the dry ingredients to enhance the warm, spiced flavor of these buttery cookies.
- Citrus Zest: Incorporate orange zest into the dough for a different citrus note, adding a little zing to your simple cookies.
- Dried Fruit: Mix in raisins or dried cranberries for a fruity addition that complements the cinnamon.
ANY SUBSTITUTIONS?
Any new cookie recipe needs some tweaking to fit your own taste buds.
- All-Purpose Flour: Use half whole wheat flour and half all-purpose flour in the flour mixture for a heartier cookie with more fiber.
- Granulated Sugar: Replace granulated sugar with superfine sugar for a smoother texture on the cookie exterior.
- Egg: Substitute the whole egg with two egg yolks for an even richer, more tender cookie.
- Vanilla Extract: Swap out vanilla extract for almond extract or even lemon extract to change up the flavor profile according to your personal preference.
- Kosher Salt: If you don’t have kosher salt, you can use sea salt or table salt—just use a little less since they are finer.
- Butter: Replace unsalted butter with salted butter; simply omit the added salt in the recipe to balance it out.
- Powdered Sugar: If you’re out of powdered sugar, you can make your own by blending granulated sugar in a blender until fine.
- Ground Cinnamon: Try using pumpkin pie spice or apple pie spice instead of cinnamon for a different flavor experience.
- Cream Cheese: For a dairy-free option, use a vegan cream cheese substitute to make the recipe suitable for those with dietary restrictions.
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?
HOW TO STORE:
Store these perfect 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 for up to three months in as well in an airtight container, you can defrost on your countertop or in the refrigerator.
DANA’S 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.
Want that perfect cookie for your holiday get together?
Then you need to make these delicious and easy Cream Cheese Cookies!
If you like this recipe, you might also like:
This recipe is adapted from Cakescottage.
If you’ve tried these 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!
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Best Cinnamon Cream Cheese Cookies Recipe
Ingredients
- 1/2 cup unsalted butter 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
- Cream the butter and cream cheese with a hand mixer until smooth in a large bowl.1/2 cup unsalted butter , 4 ounces cream cheese
- Slowly add the powdered sugar until combined.1 1/2 cup powdered sugar
- Add the egg, baking powder, vanilla, and salt. Mix to combine.1 egg, 1/2 teaspoon baking powder, 1 teaspoon vanilla bean paste, pinch kosher salt
- Add the flour slowly until fully incorporated, scraping the sides as needed.1 3/4 cup all-purpose flour
- Cover and place in the fridge for one hour to rest.
- Preheat oven to 375°F—line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar. Set aside.1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Roll dough into 1-inch-sized balls, which is about 2 teaspoons of dough.
- Roll in the bowl with the cinnamon sugar until well coated.
- Place on a prepared 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
Love This Recipe?
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I wonder if these would freeze well? They look delicious!
Yes! I froze a batch, just let them sit out for about 10 minutes before serving, still so good!
Do these have to stay refrigerated after baking? They look delicious! Cant wait to try!
Nope, they are fine to sit out, thanks for asking! Let us know how you like them!!
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!!
Yes, just for the coating, thanks for checking!
Not being an experienced baker/cookie maker, can you tell me what you mean by “bake until just set”? Thanks!
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.
Thank you 🙂 Chilling my dough now……so excited!!!!!
YAY! Let us know how they come out!
Do you think it’s fine to refrigerate longer? I didn’t read the whole directions and started them at 10:30 pm! ?
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.
Yes! You can refrigerate for a day, or even freeze the dough if needed to use later! 🙂
LOL! Me too, if you have a little extra time, checking really helps 🙂
How do you think cinnamon chips would do in the batter?
Amazingly, YUM!
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!
YAY! I’m so glad you like them. Thanks so much
I love them!
And shhhhh….Don’t tell – I’m having a few for breakfast! lol They’re awesome with coffee!
I only have sticks of salted butter. Will that be ok?
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.
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!
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.
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.
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!
Soooo delicious! Not just for the holidays, but all year long!
Thanks Becca, I think so too!
These are the best, most tender cookies I have EVER eaten! They have an almost creamy center… I just loved them!
Yuuuuum!!! They look amazing!!!
I absolutely love cream cheese cookies, never thought to try them with cinnamon, definitely trying these out next time!
All cookies freeze well. But that might say more about my love of cookies than anything else!
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?
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.
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!
Sounds amazing! Thanks so much for sharing 🙂
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!
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!
So is vinalla extract ok to use
Yes, that works!
Is it 1 aand 3/4 cup of flour or 3/4 cup?
1 and 3/4 cup
Thinking of trying these with my own Chai seasoning with the cinnamon.
YES! That sounds amazing.
Any idea of calories on these?
Just curious
I’m not sure and wouldn’t want to give out any wrong information, so sorry!
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.
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.
Oh god! I just made them they are soooooo good!!!
YES! Happy dance!
Looking forward to making these cookies
Can you replace with a gluten free flour?
I have never tried that, so I can’t say for sure. But, I would assume it would be fine.
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!
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!
I raised the temperature to 390 instead of 375, kept them for only ten minutes.
they turned out Delicioussss!! thank you
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.
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. 🙂
Thanks for the recipe. I can’t seem to find a Print Button on the print out recipe??
I clicked on the print button at the end of the recipe. Then couldn’t find a print button on the actual print page?
The print button is under the small photo in the recipe itself.
You will have to print it from your browser. Go up to “file” and click on “print”.
I clicked on that. It took me to the recipe (no picture on this page) but no print button. Thanks.
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.
Do you need to flatten them before putting them in the oven or will the balls flatten by themselves?
They will slightly flatten out, but if you just push in slightly on each top that will help!
can i ask how long this can be kept airtight… a month?
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.
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!!
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!
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!
Made these cookies at 7,500 feet altitude with no adjustments and they were awesome.
Awesome! Thanks for letting us know!
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!!
YAY! Thanks for the cream of tartar tip, I’ll have to try that!
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.
WOO HOO! Yes, great tip! Definite double batch next time, LOL!
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.
Thanks so much, I can’t wait to hear how they come out!
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.
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!
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!
I have made cream cheese cookies for years…actually 6 types…now, it is 7! These are amazing! Thanks!
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?
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.
Can I use cream cheese spread in making this? Will the texture change?
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.
I never found the recipe
It is at the end of the post.
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.
Thanks so much, yes I have made so many different varieties of this base recipe, so good!
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 😀
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!
YESSS! Yum, I need to try them with frosting too, I just can’t keep them stocked long enough to do so… lol!
How long can you keep them (not cooled)? I am so looking forward to try the recipe!
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.
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?
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!
On my third batch – this time doubled it…….absolutely fantastic…..
Happy dance time!!
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!
Love anything with cream cheese and cinnamon! Wondering about peppermint flavor, how would you do it for Christmas?
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
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 :-).
My batter was super duper sticky!! What did I do wrong?? I did this exactly per the instructions except I doubled the recipe..
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.
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!
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!
Made these for Christmas this year. What a wonderfully light and tasty cookie! Is now in my regular group of gift cookies!!
These were the best snicker doodle cookies I have baked or ate, although I did use shortening instead of butter.
Thank you! Great tip 🙂
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!
What about a lemon glaze on top
Personally, I don’t think cinnamon and lemon go together, but if that sounds like a good combo to you, then go for it!
Exquisitas, las elabore con harina para celiacos y da muy buen resultadon
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.
Melt In Your Mouth Yumminess!!!
These are so fabulous that they are replacing our family’s longtime love of snickerdoodles!
Amazing cookies! I add toffee bits to the sugar & cinnamon.
My daughters are fructose intolerant so no sugar, honey, ect… I have used small amounts of Splenda and that seems to be ok …
I was wondering if you have ever made with without sugar? Or you’d suggest anything so they’d still taste ok. With a 5 and 3 year old that can’t have sugar it’s hard and I’m trying to be creative and give them a good childhood with some tasty treats.
No I have not made these without sugar. I’m so sorry, I wish I could be more help!
Could i mix cinnamon and sugar directly into the batter? I followed your recipe exactly as it says and my batter is still a sticky mess i even put it in the freezer for a while. I am an amazing cook and baker but not when it comes to cookies!
You CAN do this, I’ve read others have and they are still amazing. But, the batter is supposed to be sticky, so you’re doing it right!
I baked these cookies on Sunday & oh my god! They are just heavenly! I baked it for 15 mins for a nice crunchy outside and the inside was so soft! Highly recommend baking these cookies to everyone!
What about using the Pillsbury S/F cake mix? I’m going to try that for a diabetic recipe. It worked really well with the chocolate S/F mix. I added carob chips! My “chocoholic” Friend’s thought they were great. Not nearly as sweet as one would expect but we love them!
You could probably add cream of tarter to the recipe and they would taste even more like snickerdoodles .
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.
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?
When they look firm and not doughy. They can sit at room temperature.
I don’t have vanilla paste,can I use liquid form?
Yes!
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.
Would it help to leave the batter in the fridge for a longer period to reduce how sticky it is?
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
Yes, it does help. But, the batter is still get sticky when rolling.
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.
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
I can normally find it at The Fresh Market every time!
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?
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/
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?
You can leave them out 🙂
How many tubs of the cheese did you use? Have you tried the other flavors yet?
What can I use instead of egg?
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.
Can I not let them set in the fridge?
Yes you can, I would recommend they sit out and come to room temperature before eating.
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?
The only thing I can think of is the baking powder isn’t fresh, could that be it?
That cant be right, I’m Also using it to bake cake and the cake is good
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!
Did you let them chill in the fridge before baking?
Yes🙂
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?
Yes, you would need to add extra cream cheese in it’s place.
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.
Yes, I would try to bake them within 3 days, thanks!
Would this work with 1/3 less fat cream cheese?
yes!
Hands down, my favorite recipe to bake. I’ve baked these so many times I have so many family friends requesting these. Thank you!!
I just baked these the week. AMAZING!!!!
Made these yesterday they are the best cookie
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.
This is a lot of sugar. Would they be good with half the sugar (or less)?
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!
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.
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.
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
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!
Have you or anyone tried this recipe with low-fat or fat free cream cheese?
Looks decadent! Hoping I won’t gain any weight if I give this recipe a try. PS, I place my cookie dough in sandwich bags, flatten and freeze. Therefore, I can break off what I need, Don’t get too much in the bag, and bake in cast iron mini pan. Think pizookie from BJs.
Do you chill dough then make balls and bake, or do you make balls then chill them before baking?
You need to chill the dough first then make the cookie dough balls, the dough will be too tacky/soft before chilling.
I just made these. They’re so good! I made half with cinnamon sugar and half with green and red sugar crystals.
I baked the first batch for about a minute too long. Still delicious but the others came out even better.
Can you use vanilla bean powder instead of the paste?
Yes, that works!
Hello,
How would you adjust this recipe for high altitude?
Thanks!
My son and my husband like your recipe, I am going to try your cinnamon cream cheese cookies.
Came out picture perfect but they unfortunately tasted bland, also not as moist as i thought they’d be. I followed the instructions completely and baked for 8 min. What is the flavor / texture supposed to be like? Mine were very light on flavor. Any suggestions?
Is there any reason why you don’t add salt to the dough? I am tempted to add both salt and cream of tartar (for that snickerdoodle tang), but wanted to see if there was a particular reason you left them out of this recipe. Thank you!
There is salt in the recipe. I have never tried adding cream of tartar, but I’d love to hear how it comes out!
Agree. They spread too thin if not chilled first. Helps to have a cool pan also…not one that has been in the oven for other batches of cookies.
Do you think I can triple this without the dough getting too dry from the flour?
Yes, I don’t see an issue tripling the recipe.
When I make these I’ll let you know how they come out. I’m at 6000 ft and many times with cookies the original recipe does fine.
I’m about 200ft above sea level. Would I change the recipe any?
I honestly don’t know.
Great Recipe Who doesn’t love a cookie with cream cheese.
Feb. 2022
These were amazing. Time to cook for me was exactly 7 minutes.
They were easy to make. Soft and cinnamonly good.
The cookies were gone in a day. Next time I will double the recipe.
Delicious cookie and very easy to make.
Making them for a second time right now. I’m noticing they need to bake longer in my oven — but that seems to be common with our oven. I leave them in for 10-11 minutes and they are PERFECT. I double-checked on my first batch and popped them out at 8:30 minutes, and the insides were basically still doughy. Put them back in for a few more minutes and now I can’t stop eating them. Thanks for sharing this recipe!
Bloody bugger! ABSOLUTELY AMAGING!❣
They look so yummy, can’t wait to make them!
I had cream cheese that was going to go bad so I used it all, accidentally doubled the amount of cream cheese so the batter was very gooey but the cookies came out like little clouds. I now have a cookie side gig at my husband’s work haha
These are incredible and I even messed up and added the 1/4 cup of granulated sugar to the dough! Simple, easy and delicious!!
If I need to half the recipe, do I still use a whole egg? I’ve made these as written and they were delicious.
Made these today, did a double batch. Easy and very good . 09/23/22
Can you use Gluten free Flour, if so how much?
I read you can use most gluten-free flour 1:1 for all-purpose. https://www.myrecipes.com/healthy-diet/baking-with-gluten-free-flour
These look wonderful. I definitely will try them as written. I also would like to try to add pumpkin to the batter.
These cookies are the BEST! I make them all the time and everyone loves them. Only thing is I add some cardamom to the cinnamon sugar coating!
Can I use self rising flour instead?
No, I wouldn’t use self-rising.
It so amazing idk if it should be gooey in the middle i love it it soooo goood nom nom
Did I miss a step? These did not spread at all so I’m left with tiny though tasty cookies. Maybe next time I’ll make them larger and flatten a little before baking. 🤷🏼♀️
Sounds like you added too many dry ingredients.
Love it
Can the dough be refrigerated overnight or 2 days before baking?
Yes, either will work!
I doubled the recipe to use up a block of cream cheese. Chilling the dough is an absolute must. They turned out beautifully, like poofy snickerdoodles, however they came out a tad bit doughy tasting, if I make them again ill use a tad less flour.
Tried these for a cookie exchange but tried them first on my family! They turned out absolutely delicious and are now one of my husband’s favorite holiday cookie!
I’m having a Christmas party with 10 of my dearest friends. How many cookies does one batch make?
These are so good. Will definitely add these to my yearly holiday cookie list.
28
I haven’t made these yet, but want to for our church’s Christmas Fair.
Do you need to refrigerate the cookies after you bake them because of the cream cheese? I need to know so that the ladies will know how to store them.
Thank you so much.
They can be kept at room temperature for 2 days, after that, I suggest refrigerating them.
If I wanted to sub applesauce for some of the sugar/butter, any idea what the proportions would be? I’ve never made an applesauce cookie before but I am going for an apple cider type of vibe.
I have no idea how much to sub and how they would turn out, I’ve never tried subs with this cookie.
This recipe is not only easy, but delicious! 2 batches easily made almost 100 bite size perfect cookies.
Can you make these cookies with almond flour?
I’ve never tried, but from what I have read before, you can use almond flour at a 1:1 ratio with all-purpose.
Easy and light. Thank you
Such an easy, delicious recipe! Can’t wait to share these this Christmas!
Your Cinnamon Cream Cheese Cookies sound delicious!! The recipe is simple and our Senior Citizens group will love them, as will my grandkids. Thank you!@
Just wondering what can I use instead of vanilla bean as I don’t use it or have it. The receipe calls for 1 tsp. of vanilla bean so how much of just vanilla extract do I use as i know vanilla bean is stronger tasting.
Thank you
Donna
In the ingredients listed it says you can use 1 teaspoon vanilla bean paste or extract, thanks!
I halved the recipe and cooked for 7 minutes but they seem a bit dry. I used a tablespoon to scoop. Could it be the baking time or my size is too small? Please and thank you!
I love these cookies and do does each person with whom I have shared them. They are a huge hit and everyone wants the recipe. Thank you so much for sharing these goodies with us.
Super yummy.. but think need to bake a few minutes longer.
I made these just the other day. My husband and I love them! I’ve been told I cannot share them with anybody. Now I’ve got another batch in the refrigerator. Thank you for sharing this recipe – they are SOOO GOOD!
So good!! I passed them out to the teachers and crossing guards at my kids school. Huge hit! I think I’ll add some strawberry jam next time.
Very easy recipe and they taste great, however mine don’t look quite as nice. They stayed more in the ball shape instead of flattening a little. Not sure what I did wrong. Thank you for sharing this great recipe.
Can you let these set overnight?
Yes! I do that all the time.
Even after cooking a few extra minutes they are doughy inside. What did I do wrong? Can they be put back in the oven even after they’ve cooled. Or just throw them away
They are supposed to be kind of creamy inside, so it sounds like you made them right.
We used cinnamon and sugar to roll these in as the recipe calls for, but they might be extra good if speculoos spice mix was used instead of cinnamon. Nice cookies; we’ll add these to the Christmas cookie rotation.
How long is the batter good in the refrigerator
These taste great and are easy to make but they needed to be cooked wayyyy longer than the recipe indicated. They were basically warm dough at 8 minutes. I ended up cooking for another 6 minutes.
I am making the cinnamon cream cheese cookie. I have a question. The recipe calls for 2 & 1 cup powered sugar. How much is that?
Many thanks,
Dawn
The recipe states 1 & 1/2 cups powdered sugar
I am going to make the cookies today and bring them to my sisters for Christmas. Do I need to refrigerate them once they’re done or can they stay on the counter in a container once done until tomorrow? Thank you!
They are perfect at room temperature!
I haven’t made these as yet. How about adding some nuts to the batter?
Oh yes, that would be really good, walnuts or pecans I see working the best!
I was excited to see this!! I loove cream cheese and I live for snickerdoodles…. but THEN. I went to the recipe.. No cream of tartar!! Well, these are not snickerdoodles. No “two schools of thought” either. I’ll have it printed on my tomb, so I win. So… if you want snickerdoodles, with or without cream cheese, be sure to add 1.5 to 2 tsp cream of tartar.
That’s why these are NOT called Snickerdoodles 🙂
Thanks for using the handy 1x, 2x, 3x multiplier BUT it doesn’t increase the number of sticks of butter. Someone not paying attention will think the 2x or 3x requires just 1 stick.
I took the (1 stick) wording out of the recipe, but the multiplier does work for multiplying cups
The first one of these I tried I thought was just kinda ‘eh’ but for some reason I kept wanting one more and by the end of the day they were gone so I guess they were actually pretty delicious! I made another batch the following day. Everyone I made a cookie plate for this year loved these as well and asked for the recipe!
These were the most difficult cookie dough Ive ever worked with. It was super sticky
Mine failed. Either old baking powder or maybe I should not have used convection bake setting? Delicious but no fluffy rise. Darn.
I never use convection for these cookies, so yes could be that or the baking powder.
I made this earlier and it was perfect!! I can recommend this recipe to everybody!!
The best cookies I have ever made. My neighbor said they was out of world good. I make cookies once a week for my grandson. I try new recipes to find something different but this by far the best that I have found. Darla A
Do these freeze well?
Yes! Perfect for up to 3 months.
Will these cookies work with gluten free “flour?” Thanks for any thoughts.
I haven’t tried, but I believe any 1:1 gluten-free flour will work in place of the all-purpose.
Hello! I can’t wait to try these. I was excited to make some of the variations. You mentioned in the video you could make other variations using the base dough, but I am not seeing any suggestions anywhere. Thanks!
Here is a lemon version: https://thissillygirlskitchen.com/meltaway-lemon-cookies/ and Almond: https://thissillygirlskitchen.com/meltaway-almond-cookies/
Just made these and they’re so good. . I tend to like simple cookies – nothing too sweet. And,I love cinnamon. These meet both criteria. Easy to make. Added plus – the house smells so good when they’re baking!
Made these tonight and they came out so fluffy and perfect, just like the picture. I think next time though i’ll use a bit more sugar in the coating. Such an easy lovely cookie
are these cookies soft or hard?
Soft
Excelent and easy to do.
Well explanada.
I follow this receipes and my cookies were super.
Cookie?? Those look like biscuits!
My friends absolutely love these cookies! I really like cinnamon so I double the amount! I do have a question though. Can I let the dough chill overnight and even up to 24hrs?
Thank you!!
Yes, you can leave them in the fridge for up to 3 days before baking.
these were actually really good but i had to bake them for almost double the time for some reason bc they were still dough
Honestly I like to cook not bake, it never works out for me. However this recipe was super easy and delicious. I actually substituted the butter for coconut oil and my kids and husband thought I made little donuts but loved them…. I’ll take that as a win! I didnt tell them them they were supposed to be a cookie lol.
If I can make a dessert myself and my family LOVES it then I’d say this deserves 10 stars out of 5
That’s so sweet, thank you! And great tip on the coconut oil.
These look wonderful! I’m not a fan of crunch or grittiness on the outside-do you think it would work just to add the cinnamon to the batter? Thank you!
Yes, that would work however, I would add some more sugar we well as the outside gives additional sweetness.
I’m thinking freeze dried strawberry pieces would be good added to this recipe and then baked?
Wouldn’t hurt to try!
I must say, these cookies are amazing. Thanks for sharing
These are fantastic! They reminded me of a Japanese cheesecake on first bite. A new favorite for me!
These are my favorite cookies to make! I’ve shared this recipe a ton! Everyone has loved it, very easy, I usually double the servings.
Love these! Shared recipe with my sister. She made one batch. Her husband tasted them and said she didn’t make enough! Have you ever made these with pumpkin? Would be a great flavor!
No, great idea!
We loved these cookies. We took it up a notch and added fresh strawberries then drizzled in white chocolate, calling them “strawberry, cheese cake cookies”. The only thing I did not see mentioned was how sticky the dough can get while rolling into balls. I would highly recommend rolling in small batches and keeping the rest in the fridge until ready to roll. Everyone loved these cookies. Followed the recipe but had to change cooking time just a bit. Our oven is new and powerful so we also reduced the heat just a bit. They were so soft and tasty, loved by all.
Thank you for giving storage instructions… however, these cookies didn’t make it to the next day. They were taste tested, had for a snack, eaten for dessert, snuck out of the kitchen at bedtime, and a midnight snack! Wonderful!!
LOL!! I love it!
FIVE STARS isn’t enough!!!! OH MY GOODNESS!!! I had heard that cream cheese made better cookies, I was skeptical about it. I found your recipe and YOU changed my mind! AMAZING COOKIES!!! Thank you!!!!
I didn’t read the directions carefully and mixed the cinnamon and extra sugar in with the dough. They turned out marvelous regardless. I’m making a second batch as directed and I’m sure they will be just as tasty! I can’t wait to try them.
These cookies just are not sweet enough. Can regular sugar be used instead?
I haven’t tried, if you do let us know how they come out!
I’ve been using this recipe for over a year and everyone I bake it for loves it!! I have a in-law who will take a whole bag of them home because she loves them so much!
One thing I can recommend is cutting back on the powdered sugar, I always bake with a doubled recipe or tripled so 2 cups if doubled and 2 1/2 cups if tripled will be enough (if you don’t like super sweet cookies). Also!! If you triple the recipe don’t bother with 2.25 cups of flour. The measurement didn’t make a lot of sense to me and I was able to make perfect cookies with just 3 cups.
Like I said I love these cookies and I consider them my go-to whenever I am baking for a party or family gathering. 🙂
Love these cookies so much! Making them for thanksgiving and was wondering how long ahead of time I can make the dough and leave in the fridge. Would 24 hours be okay? I’d like to do all my prep today and bake tomorrow.
The recipe for doubling cookies says 2 and 1 cup of powdered sugar does that mean I use 3 cups?
Really good..not to sweet!!
Yes that is perfectly fine!
Yes, 3 cups
Hi, I tried these cookies today. I was a bit disappointed as they turned out flat and nor lovely round as yours. Anyone else experiencing this?
hello! i made these cookies twice so far. i made them on sunday and they were deeeeeelish. they were almost gone by sunday. i made them again on tuesday and they were burnt on the bottom. i didnt have parchment paper so i used non stick trays , crisco and flour, and non stick spray. none of them worked. i then had my dad get me parchment paper and tonight they came out even more black. again, might just be me and my cooking but i have no clue what i did wrong. cookies were amazing though
I made these cookies last Christmas and they were absolutely amazing! They just melt in your mouth. I didn’t use parchment paper, just my usual non stick flat large baking sheets. They came out wonderfully. I searched until I found the recipe here again so I can bake them again this year.
These were just okay. Hardly any flavor – despite doubling the vanilla and adding pumpkin pie spice extract. The texture is fine. Not a very sweet cookie, somewhere between a shortbread and a sugar cookie. Perhaps if you added some cream of tarter like in a snickerdoodle it would help, but they just don’t really taste like much.
These cookies are wonderful. They are a big hit with my coworkers. They were gone in two hours the first time I made them, so I have to double the recipe now! Thank you for sharing!
can i make these with light cream cheese
I havent tried, but I think it would work
made these – did not chill first and did not roll in cinnamon&sugar first. they turned out great. i love that these are low carb.
Just made these for the first time. Turned out awesome! Think next time I will add some cinnamon into the mix as well because, well…I love cinnamon!
These came out PERFECT. I did add a tbls of cinnamon to the batter. Thank you.
Rhonda
Can you share please the receipt with metric measurements?
These cookies are delicious!!! My family loves them. I wouldn’t change a thing.
Do these freeze well?
Yes!
These are excellent, a better version of a snickerdoodle. The kids say that they taste like a donut. They are pillowy soft on the inside, while the outside has a bit of a crust. This is a keeper for Christmas cookies.
Can I just use vanilla extract instead of the paste.???
yes
I made these and added a hershey kiss to and a dollop of raspberry jam to some. What a great cookie! Thank you, Melinda
Great recipe! My son asks for these every time he comes home from college.
Has anyone used stoneware to bake these? I’m just in the chill stage and was wondering what cookie sheet to use 🤔
Is it supposed to have cream cheese consistency once cooled?
8-9 mins and mine were still not done inside.??? Putting them back in oven even though they have already cooled. Very disappointed. Hoping they will still be good second round🤞
Can I make ahead of time? Mix all together roll and leave in fridge over night til ready to bake the next day?
They are still very creamy once cooled
I have never rolled in the cinnamon sugar and then placed in the fridge, I can’t say if that will work or not.
I think they are bland. I followed the recipe to a T. It seems like something is missing. If I make them again I might put cinnamon in the mix. I understand the constantly. I don’t think I like that part either.
Error on the side of overcooked…more like 10 to 12 minutes.
Undercooked taste like raw flour and are unpleasant gooey.
I just added these to my list! These are great! I had half a package of cream cheese in the fridge and didn’t know what to use it in. Not ever gonna be a problem from now on. One of very few recipes that I didn’t make any adjustments.
I used 120g flour per cup. My dough is quite sticky. I just put it in the fridge now. Is it supposed to be that sticky? I’m hoping once it sits in the fridge a while it will be easy to handle.
Since everyone uses slightly different flour amounts in grams I’m not sure yours is 120g per cup. Some people use 125g or even up to 150g. Please clarify. Thanks.
I didn’t weigh the flour for this recipe, just the scoop method. The dough is very sticky but easier to handle after being in the fridge.
I make this gluten and dairy free by using your amazing recipe but substituting GF measure-for-measure flour and dairy-free cream cheese and butter. I don’t know how they’re supposed to taste, but we can’t get enough of them! My kids call them “cloud cookies” because they taste so airy and light! Perfect amount of sugar and cinnamon, too. Thank you!
So glad they turned out!
These are ok, but to me it seemed that the cream cheese did not compliment the sugar and cinnamon exterior.
Hello,
Unless I overlooked it how many cookies comes out of the Cinnamon Cream cheese Cookies ?
28
So yummy and easy!
I love these and make them often! They remind me of the mini cinnamon donuts sold at the county fair. Great with my morning coffee!
I wanted to make these slightly less sweet so I only used 1 cup of powdered sugar. When I baked them, they didn’t spread at all. They stayed in a ball shape. I’m wondering if the sugar is the reason?
These cookies were divine! The only change I made was added a little more salt. Dough was soft but after chilling, good to work with. Will be making them again!
I made these the other night and they are amazing! I am even going to try using some different flavours in my next batch!
Not the best, not the worst. I felt like the cookie itself was lacking flavor. Adding cinnamon chips or more cinnamon into the cookie may have helped. Would be decent to dip in coffee.
I’m a baker and definitely not a fan! Very doughy and little taste. Quite disappointed considering all the good reviews.
These are a family favorite and I’m so excited for an excuse to make them again for Thanksgiving. If I make the dough today, can I refrigerate it until tomorrow or even Thursday morning before baking? I want them to be as fresh as possible (and not all be eaten before then haha)
Yes, either is perfectly fine!
Can the dough be frozen until ready to bake?
Yes!
Thank you for sharing recipe! I can’t wait to make these with my granddaughter! This will definitely be a traditional holiday memories I’ll pass on to them!🥰
Your recipes are great and I love that they are easy to make thank you for sharing
These don’t have to be refrigerated after making them because of the cream cheese, do they? I just made them and they are delicious! Love them!
No they dont need to be refrigerated!
My 2nd year making these. They were a big hit last year!!
Mine aren’t coming out quite as I would have liked compared to the picture. Full disclosure: I am more of a cook than a baker. I will note, though that I followed the directions, and that the suggestion for lemon zest add a fantastic, but not too intense zing.
I froze mine for 10 minutes before baking. It helps them keep their shape. I also did some without cinnamon sugar. Instead, I did a Royal Icing and flavored half with almond essence and the other half with lemon juice. Dipped the cookies once completed cooled and added sprinkles. SO Yummy. A family Christmas favorite.
Really good cookie, will be making more soon as they only lasted a few hours.
what does 2 and 1 cup powdered sugar mean? is that just 3 cups of powdered sugar? i never saw a recipe like that unless it was divided to be added at a different time.
I put the & because some people got confused the other way… so I guess I put it back to normal.
I make these every winter! They are delicious and melt in your mouth. I like to add extra cinnamon to the batter to give them more of a cinnamon flavor.
these cookies had basically no taste at all. yes they were soft and melted in your mouth but it was like eating plain flour.
Made these cookies exactly as instructed. Came out great and everyone at Christmas asked for the recipe. Grandsons loved them because they are not too sweet. Will definitely make again. Thanks!
Made these for a church coffee hour. Such a great simple recipe that most people would it have any allergy to(unless lactose intolerant). My home taste testers all agree on two thumbs up!
Made this several times. Easy to make. Very soft and delicious. Though I double the recipe, it still never lasts long.
I doubled the recipe and added 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp, ginger, & 1/2 tsp cardamom to the flour before incorporating into the wet mixture. After chilling the dough several hours, I used my cookie scoop to portion out balls, then dipped the rounded top into cinnamon-sugar before baking. I love the addition of the spices into the actual cookie – they got great reviews from several people!
Bless you for putting the measurements in with the directions.
Absolutely love this cookie
Can you freeze this dough?
yes
My go-to cookie recipe! Not only that- it’s everyone’s favorite!!!
Can I add pistachios and crushed up cannoli shells to the cookie dough.
That would be a great experiment, I have never tried those additions so I can’t say for sure if it will work.
The BEST Cinnamon Cream Cheese Cookies Recipe to say the least. Easy and delicious along with low calories per bite. This recipe is a keeper!
Can I leave the dough in the fridge overnight?
Yes
Can the dough rest in the fridge over night and still come out the same? I usually make them same day but I’m wanting to prep for a holiday party! Thanks!
Definitely
Could I also roll these in sugar sprinkles for some festive colors?
of course!
They are easy to make and delicious!
Love this recipe. Must follow it as instructed. The cookies come out light and fluffy, not too sweet. Our guests love these. On several occasions I just added the cinnamon into the recipe and then added a drop of fruit preserves on top of the cookie after they cooled completely and then drizzled with white chocolate. Defiantly a crowd favorite and good presentation.
Thank you for the feedback! We are so grateful you are enjoying the recipe!
I completely forgot the dough for 2 nights in the fridge. Do you think is ok to bake it still ?
I would recommend a new batch.