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
You will have to print it from your browser. Go up to “file” and click on “print”.
Gona says
I clicked on that. It took me to the recipe (no picture on this page) but no print button. Thanks.
Dana DeVolk says
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.
Sam says
Do you need to flatten them before putting them in the oven or will the balls flatten by themselves?
Dana DeVolk says
They will slightly flatten out, but if you just push in slightly on each top that will help!
lyia says
can i ask how long this can be kept airtight… a month?
Dana DeVolk says
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.
Jerilyn says
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!!
Baridon says
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!
Dana DeVolk says
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!
Christy Holbrook says
Made these cookies at 7,500 feet altitude with no adjustments and they were awesome.
Dana DeVolk says
Awesome! Thanks for letting us know!
Kathleen K. says
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!!
Dana DeVolk says
YAY! Thanks for the cream of tartar tip, I’ll have to try that!
Tracy says
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.
Dana DeVolk says
WOO HOO! Yes, great tip! Definite double batch next time, LOL!
Samantha B says
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.
Dana DeVolk says
Thanks so much, I can’t wait to hear how they come out!
Lauren P. says
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.
Dana DeVolk says
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!