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
Betty says
When I’ve made cream cheese cookies, the one time it was bland was because of the cream cheese…I had tried an “off brand” because it was on sale…never again!
Betty says
I have made cream cheese cookies for years…actually 6 types…now, it is 7! These are amazing! Thanks!
Dee Cutler says
Just made these and mine came out flat as a pancake!! They’re still good, but what do you think I could have done wrong?
Dana DeVolk says
My first guess is out of date baking powder or baking soda in any recipe that calls for either one and the product comes out flat. Or, not enough chill time.
Azure says
Can I use cream cheese spread in making this? Will the texture change?
Dana DeVolk says
I have never tried that. I would assume it would add more moisture to the dough. You can try, but I don’t recommend it.
Kayla says
I never found the recipe
Dana DeVolk says
It is at the end of the post.
amy says
I made a variation of these, thumbprint cookies. Instead of the cinnamon mixture I rolled them in sugar and then made a shallow indentation and filled it with raspberry. They were wonderful. I also did this with lemon curd filling. Your recipe is a great base to work from. Thanks.
Dana DeVolk says
Thanks so much, yes I have made so many different varieties of this base recipe, so good!
Emily Ann says
These are absolutely delicious!! I made them into tiny one bite cookies and turned out perfect! My aunt came over, she said she would only have one cuz she was on a diet…. haha she had 5….. lol now I’m gonna make more and bring her some for her birthday today 😀
Nicole Cobb says
I’ve had these on my radar to make for a couple of weeks now, and finally did last night! 29 weeks pregnant and this kid wants all things cinnamon-sugar related (and I’m happy to take one for the team there!) 🙂 So soft and delicious- and we even made some homemade ‘cinnamon roll icing’ to dip them in!! Thank you for sharing this recipe!
Dana DeVolk says
YESSS! Yum, I need to try them with frosting too, I just can’t keep them stocked long enough to do so… lol!
BakingGerman says
How long can you keep them (not cooled)? I am so looking forward to try the recipe!
Dana DeVolk says
They last for a good 4-5 days, if you don’t eat them all first! Make sure they are in an airtight container when storing.
Katerina says
Hi! I made These last week and they were incredible! I was thinking of making them for thanksgiving but wanted to incorporate canned pumpkin into the dough. Any advice on how that might work?
Dana DeVolk says
Hi Katerina! I have never tried, so I really can’t say for sure. If it was myself experimenting I would sub some of the butter and/or cream cheese for the pumpkin, but I really have no idea if it would work. If you try, please let us know!
Anna-Marie Mars says
On my third batch – this time doubled it…….absolutely fantastic…..
Dana DeVolk says
Happy dance time!!
Ray says
First time baking cream cheese cookies and they turned out okay. I was a little worried about them being undercooked as the center is so moist, it could be mistaken for close to raw. Baked for 8 minutes, took out and checked them, then put back for 4 more. Delicious!