Cinnamon 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!
These cinnamon cream cheese cookies 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.
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!
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 and some of my favorite include Quick and Easy Cinnamon Rolls, Apple Cinnamon Coffee Cake and Cinnamon Roll Blondies!
How to make Cinnamon Cream Cheese Cookies:
- 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.
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!
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! So, what do you think? Do you love cinnamon as much as I do?
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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!
How to Store:
Store cream cheese 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 cream cheese cookies for up to three months in as well in an airtight container, you can defrost on your countertop or in the refrigerator.
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.
If you want that perfect cookie for your holiday get together then you need to make these delicious and easy Cinnamon Cream Cheese Cookies!
If you like this recipe then you might also like:
This recipe is adapted from Cakescottage.
If you’ve tried these CINNAMON 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!
Cinnamon Cream Cheese Cookies
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
- 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
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.
Comments & Reviews
Snickerdoodlejunkie says
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.
Dana DeVolk says
That’s why these are NOT called Snickerdoodles 🙂
Debbie says
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.
Dana DeVolk says
I took the (1 stick) wording out of the recipe, but the multiplier does work for multiplying cups
Elizabeth says
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!
Chanele Gray says
These were the most difficult cookie dough Ive ever worked with. It was super sticky
Cathy C says
Mine failed. Either old baking powder or maybe I should not have used convection bake setting? Delicious but no fluffy rise. Darn.
Dana DeVolk says
I never use convection for these cookies, so yes could be that or the baking powder.
JadeN says
I made this earlier and it was perfect!! I can recommend this recipe to everybody!!
Darla Arbaugh says
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
Hazel says
Do these freeze well?
Dana DeVolk says
Yes! Perfect for up to 3 months.
Sarah says
Will these cookies work with gluten free “flour?” Thanks for any thoughts.
Dana DeVolk says
I haven’t tried, but I believe any 1:1 gluten-free flour will work in place of the all-purpose.
Peggy says
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!
Dana DeVolk says
Here is a lemon version: https://thissillygirlskitchen.com/meltaway-lemon-cookies/ and Almond: https://thissillygirlskitchen.com/meltaway-almond-cookies/
Rita says
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!
Kathleen says
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
Mat says
are these cookies soft or hard?
Dana DeVolk says
Soft