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
Tami says
These cookies are delicious!!! My family loves them. I wouldn’t change a thing.
Agatha says
Do these freeze well?
Dana DeVolk says
Yes!
Vera says
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.
Judy says
Can I just use vanilla extract instead of the paste.???
Dana DeVolk says
yes
Melinda says
I made these and added a hershey kiss to and a dollop of raspberry jam to some. What a great cookie! Thank you, Melinda
Anne P says
Great recipe! My son asks for these every time he comes home from college.
Malonie says
Has anyone used stoneware to bake these? I’m just in the chill stage and was wondering what cookie sheet to use 🤔
Marissa says
Is it supposed to have cream cheese consistency once cooled?
Debbie says
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🤞
Rachel says
Can I make ahead of time? Mix all together roll and leave in fridge over night til ready to bake the next day?
Dana DeVolk says
They are still very creamy once cooled
Dana DeVolk says
I have never rolled in the cinnamon sugar and then placed in the fridge, I can’t say if that will work or not.
Jenni says
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.
Esther says
Error on the side of overcooked…more like 10 to 12 minutes.
Undercooked taste like raw flour and are unpleasant gooey.
KOber says
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.
Jody says
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.
Dana DeVolk says
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.
Carly says
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!