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
Darlene McBride says
Love anything with cream cheese and cinnamon! Wondering about peppermint flavor, how would you do it for Christmas?
Dana DeVolk says
Maybe add 1/2 teaspoon of peppermint extra to the dough? Roll in just sugar, no cinnamon, top with melted white chocolate, immediately sprinkle with crushed peppermints before the chocolate can harden. YUM! That’s what I would do, hehe
Diana Schutte says
Thank you Dana for sharing this recipe!! I just made couple batches tonight for tomorrow dessert contest at my work. OMG … they are soooo ridiculously delicious. If I was not on diet I could eat them all lol. I used the exact recipe, added few chocolate chips inside each cookie and baked them for 10 minutes at 375°F, exactly as you recommended :-). All turned out great. Awesome!!! Again … thank you :-).
Samantha Turner says
My batter was super duper sticky!! What did I do wrong?? I did this exactly per the instructions except I doubled the recipe..
Dana DeVolk says
It is a very sticky batter, then you let it rest in the fridge and it will firm up, allowing you to roll the cookies into balls.
Kristina Godwin says
This recipe looks divine – I found it on Pinterest (after googling the image on another person’s post with your image). The other site had your recipe too, but the site looked odd and the URL did not match your watermark. I can’t wait to try this since I am bringing the sweets to Christmas dinner. I thought I’d add this to the usual tried and true recipes since it’s gotten such rave reviews!
Dana DeVolk says
Thanks for the heads up Kristina, yes many of my recipes get stolen every day, it is hard to keep track! If you could provide me the url I would be very grateful!
Elaine Dickerson says
Made these for Christmas this year. What a wonderfully light and tasty cookie! Is now in my regular group of gift cookies!!
Rue Taylor says
These were the best snicker doodle cookies I have baked or ate, although I did use shortening instead of butter.
Dana DeVolk says
Thank you! Great tip 🙂
Dena Tucker says
Hi Dana, I made the Cinnamon Cheesecake cookies just now, there’s a lot more than predicted so I think I’ve made them a little smaller, it doesn’t matter they came out fantastic! My husband complained that maybe they weren’t done as he kept coming back for more n more, lol which meant he loved them! Thank you for a delicious recipe! I see there is many ways to make them different!
Eva says
What about a lemon glaze on top
Dana DeVolk says
Personally, I don’t think cinnamon and lemon go together, but if that sounds like a good combo to you, then go for it!
Míriam Rodriguez says
Exquisitas, las elabore con harina para celiacos y da muy buen resultadon
Rene says
Sorry, but I thought the flavor was lacking. Raw dough was pretty good though, lol. I’m going to increase the extract next time. I did, however, double the recipe. I used the standard cookie scoop (holds 1 tablespoon) and calculated the calories for the ingredients, not including the sugar you used to roll them before baking. I got 85 cookies. The total calories is 2,775 per batch (used double the recipe), so it came out to be approx. 32.5 calories per cookie.
Tina says
Melt In Your Mouth Yumminess!!!
These are so fabulous that they are replacing our family’s longtime love of snickerdoodles!
Joy says
Amazing cookies! I add toffee bits to the sugar & cinnamon.
Happy momma says
My daughters are fructose intolerant so no sugar, honey, ect… I have used small amounts of Splenda and that seems to be ok …
I was wondering if you have ever made with without sugar? Or you’d suggest anything so they’d still taste ok. With a 5 and 3 year old that can’t have sugar it’s hard and I’m trying to be creative and give them a good childhood with some tasty treats.
Dana DeVolk says
No I have not made these without sugar. I’m so sorry, I wish I could be more help!
Ashley says
Could i mix cinnamon and sugar directly into the batter? I followed your recipe exactly as it says and my batter is still a sticky mess i even put it in the freezer for a while. I am an amazing cook and baker but not when it comes to cookies!