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
Michael Clemmons says
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.
Carleen says
These cookies just are not sweet enough. Can regular sugar be used instead?
Dana DeVolk says
I haven’t tried, if you do let us know how they come out!
Shawna says
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. 🙂
Stephanie says
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.
Brenda says
The recipe for doubling cookies says 2 and 1 cup of powdered sugar does that mean I use 3 cups?
Mary says
Really good..not to sweet!!
Dana DeVolk says
Yes that is perfectly fine!
Dana DeVolk says
Yes, 3 cups
Mateja says
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?
selah says
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
Patricia Waybright says
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.
Laura says
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.
Shelby says
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!
lorraine says
can i make these with light cream cheese
Dana DeVolk says
I havent tried, but I think it would work
chevet’ says
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.
Paul Kersting says
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!
Rhonda says
These came out PERFECT. I did add a tbls of cinnamon to the batter. Thank you.
Rhonda
Nandita Iyengar says
Can you share please the receipt with metric measurements?