These cream cheese snickerdoodles offer a comforting twist on the classic favorite. With their rich creaminess and warm cinnamon flavor, these cookies can light up any simple day or special occasion.
This cookie recipe addresses common issues of dryness, blandness, and lack of intricate texture and flavor that often occur in traditional versions.
I know baking can be a bit tricky sometimes; I remember mixing my dough a bit too much one time and ending up with cookies that tasted good but didn’t have the right texture. If you’ve faced that challenge too, this easy cream cheese snickerdoodle recipe helps produce soft, chewy treats that you’ll want to make again and again.
This recipe is well-tested and reliable, ensuring cookies that come out wonderfully in just around 30 minutes from start to finish. They’ll fill your kitchen with the sweetest aroma as they bake. If you love easy dessert recipes, check out my fun Strawberry Shortcake Tiramisu for another great option!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients.
- The recipe contains butter, cream cheese, and an egg, so it is unsuitable for vegan diets.
- This recipe does not meet dairy-free requirements because it uses butter and cream cheese.
- Low-carb and keto diets are not supported by this recipe because of sugar and flour content.
- The recipe is nut-free as it does not include nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Soft Yet Chewy Texture Cream cheese adds a unique softness to Snickerdoodles, making them chewy without losing that slight crisp on the outside. This combination creates a cookie that’s comforting and satisfying, perfect for snacking.
- Sweet and Spicy Flavor With a blend of cinnamon and sugar rolling over each cookie, these treats not only look appealing but also offer a delightful sweet and spicy kick that highlights the traditional Snickerdoodle taste.
- Convenient Make-Ahead Option Chilling the dough for about 30 minutes allows for easy preparation. You can make the dough in advance and keep it in the fridge, ready to bake fresh cookies whenever you want them!
- Festive and Fun Appeal These cookies are ideal for sharing during holidays or celebrations. Their fluffy texture and sweet aroma fill your home with warmth, creating memories that you’ll cherish during such special times.
Cream Cheese Snickerdoodles
- Prep Time: 20 minutes
- Cool Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 62 minutes
- Yield: 35 cookies 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Deliciously soft and chewy cream cheese Snickerdoodles with a sweet cinnamon sugar crust.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 1¾ cup (350 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 3¼ cups (406 g) all-purpose flour
- 1 teaspoon (3 g) cornstarch
- 1½ teaspoons (6 g) cream of tartar
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (4.5 g) salt
- ½ teaspoon (1.25 g) ground cinnamon
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Instructions
- Step 1: Begin by adding softened unsalted butter and cream cheese to a large mixing bowl. Beat the mixture until it is super smooth, creamy, and well combined. Achieving a fluffy and light texture here is important for the cookie’s tenderness.
- Step 2: Add the granulated sugar to the bowl. Beat until the sugar is fully incorporated and the mixture looks light and airy. This will help avoid dense cookies and ensure a tender texture.
- Step 3: Stir in the two large eggs and 1 teaspoon vanilla extract until fully blended. Make sure the batter is uniform, with no lumps or streaks.
- Step 4: In a separate bowl, whisk together 3¼ cups all-purpose flour, 1 teaspoon cornstarch, 1½ teaspoons cream of tartar, ½ teaspoon baking soda, ¾ teaspoon salt, and ½ teaspoon ground cinnamon. This will ensure even distribution of all the dry components that contribute to texture and flavor.
- Step 5: Gradually add the dry ingredients mixture into the butter-cream cheese batter. Stir gently and stop mixing as soon as there are no visible pockets of flour. Avoid overmixing to prevent tough cookies.
- Step 6: Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it easier to scoop and shape, while also preventing excess spreading during baking.
- Step 7: While the dough chills, combine ⅓ cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Mix well to create the classic cinnamon-sugar coating.
- Step 8: Remove the dough from the refrigerator. Using a 1-inch cookie scoop or tablespoon, portion the dough and roll each piece between your hands to form smooth balls approximately 1 inch (2.5 cm) in diameter. Even sizing ensures consistent baking.
- Step 9: Roll each dough ball completely in the cinnamon-sugar mixture, coating all surfaces evenly. This step creates the traditional sweet and spicy exterior crust of Snickerdoodles.
- Step 10: Place the coated dough balls on a baking sheet lined with parchment paper (optional), spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10-13 minutes. Remove cookies once edges are lightly golden but centers still appear soft — this is key to a chewy texture.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to preserve texture and flavor balance.
- Refrigeration: Cookies can be kept in an airtight container in the refrigerator for up to 7 days. This maintains moisture and extends freshness without drying them out.
- Freezing: Wrap each cookie individually in plastic wrap and place in a freezer-safe container. Cookies can be frozen up to 3 months. Thaw at room temperature before serving.
- If the dough feels too sticky to handle, chill it an additional 15 minutes to firm up for easier shaping.
- If cookies spread too much while baking, refrigerate the dough for at least 30 minutes before baking to help maintain their shape.
- When baking time ends but cookies look underdone, extend baking for 1-2 minutes and check every minute until centers look just set but remain soft.
- Rotate baking sheets 180 degrees halfway through the bake time (around 7 minutes) to ensure even browning.
- If the cinnamon-sugar coating seems light, roll the cookies again in the mixture after they have cooled for about 5 minutes to build a thicker crust.
- Warm cookies briefly in a 300°F (150°C) oven for 3-5 minutes to refresh softness before serving.
- Serve cookies with a glass of cold milk or a warm cup of coffee. They pair well alongside a fresh fruit salad or simple yogurt cup. Use cream cheese snickerdoodles to create ice cream sandwiches or crumble over pies. Include them on dessert platters with chocolate truffles or mini cheesecakes. For added sweetness, drizzle with caramel sauce, powdered sugar, or serve with chocolate sauce or fruit compote.
Nutrition
- Calories: not provided
- Sugar: not provided
- Sodium: not provided
- Fat: not provided
- Saturated Fat: not provided
- Unsaturated Fat: not provided
- Trans Fat: not provided
- Carbohydrates: not provided
- Fiber: not provided
- Protein: not provided
- Cholesterol: not provided
Ingredient Notes
- Butter: Use unsalted butter for better control of salt levels. It adds richness and moisture, creating a soft, chewy texture in your cookies.
- Cream cheese: Full-fat cream cheese brings a rich tanginess and moisture to the cookies. Look for a block form for easier mixing and texture consistency.
- Granulated sugar: This is key for sweetness and helps create the chewy texture. Choose a fine granulated sugar to help it dissolve well in the dough.
- Brown sugar: Light brown sugar will add a deep, molasses flavor and help keep the cookies moist. For a richer flavor, use dark brown sugar.
- All-purpose flour: Choose good quality all-purpose flour, which gives structure to your cookies. It’s important for achieving that soft and chewy bite.
- Cinnamon: Fresh ground cinnamon enhances the classic snickerdoodle flavor. Opt for ground stick cinnamon instead of pre-packaged blends for authenticity.
- Baking powder: This is crucial for the cookies’ lift and airy texture. Double-check your baking powder’s freshness for best results.
- Baking soda: This helps the cookies spread slightly and contributes to their chewy texture. Always store it in a cool, dry place for maximum effectiveness.
- Egg: A large egg introduces moisture and binds the ingredients together. Make sure it’s at room temperature for better incorporation into the dough.
Recipe Tips
- If dough is too sticky, chill for an additional 15 minutes to help it firm up before shaping.
- When cookies spread too much, refrigerate dough for 30 minutes prior to baking for better structure.
- If cookies appear underdone after 10 minutes, extend baking time by 1-2 minutes while checking every minute.
- For uneven baking on cookie sheets, rotate them 180 degrees halfway through baking, around 7 minutes in.
- If cinnamon-sugar coating is sparse, roll in the mixture again after 5 minutes of cooling for a thicker crust.
Serving Suggestions
Serve with a glass of cold milk or a warm cup of coffee. Pair with fresh fruit salad or a simple yogurt cup.
Use to make ice cream sandwiches or crumble on top of a pie. Add to a dessert platter with chocolate truffles or mini cheesecakes.
Top with a drizzle of caramel sauce or a sprinkle of powdered sugar. Serve with chocolate sauce for added sweetness or a fruit compote.
Recipe variations
- You can use chopped pecans or walnuts to add a nutty crunch to cream cheese snickerdoodles. Add ½ cup of your chosen nut stirred gently into the dough. Either chopped pecans or walnuts provide texture contrast. If scaling, add ½ cup nuts per batch to maintain the crunch.
- You can use pumpkin pie spice with cinnamon to vary the flavor profile. Add 1 teaspoon of pumpkin pie spice blended with the cinnamon in the topping mixture. Either pumpkin pie spice or extra cinnamon works well for a cozy spice twist. Adjust the spice amount if making a double batch accordingly.
- You can use mini chocolate chips folded into the dough for subtle chocolate notes. Add ¾ cup mini chips after mixing dry ingredients into the wet ones. Either mini chocolate chips or white chocolate chips suit this well. Increase chips proportionally when doubling the recipe quantity for even distribution.
- You can use either butter or coconut oil as the fat base in cream cheese snickerdoodles. Add 1 cup softened unsalted butter or coconut oil to replace butter. Either butter or coconut oil can be used without changing measuring amounts. If baking larger portions, keep fat quantity at 1 cup per batch. Check my Pumpkin Snickerdoodle Blondies recipe for another cinnamon-sugar dessert option that complements these cookies.
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How to Store?
To keep your cream cheese snickerdoodles fresh and delicious, follow these storage tips:
Room Temperature: Store cream cheese snickerdoodles in an airtight container at room temperature up to 2 days to keep texture intact and flavors balanced.
Refrigeration: Place cookies in an airtight container in the refrigerator for up to 7 days to maintain moisture and extend freshness without drying out.
Freezing: Wrap cream cheese snickerdoodles individually in plastic wrap, then place in a freezer container. Freeze up to 3 months. Thaw at room temperature before serving.
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- Toasted Coconut Marshmallows
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- Chocolate Peanut Clusters
If you enjoyed this Cream Cheese Snickerdoodles or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
