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
Dana DeVolk says
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
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!
Dana DeVolk says
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.
NLM says
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.
Dana DeVolk says
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!
Becca says
Soooo delicious! Not just for the holidays, but all year long!
Dana DeVolk says
Thanks Becca, I think so too!
Dale says
These are the best, most tender cookies I have EVER eaten! They have an almost creamy center… I just loved them!
Lorena says
Yuuuuum!!! They look amazing!!!
Rebecca Hubbell says
I absolutely love cream cheese cookies, never thought to try them with cinnamon, definitely trying these out next time!
Sam says
All cookies freeze well. But that might say more about my love of cookies than anything else!
Kathy says
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?
Dana DeVolk says
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.
Laurie Bell says
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!
Dana DeVolk says
Sounds amazing! Thanks so much for sharing 🙂
Stephanie Dunham says
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!
Lynn says
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!
Lacy says
So is vinalla extract ok to use
Dana DeVolk says
Yes, that works!
Pascal says
Is it 1 aand 3/4 cup of flour or 3/4 cup?