Cream Cheese Snickerdoodles are officially my new obsession! Imagine everything you love about classic Snickerdoodles but with an added twist of cream cheese. They’re pure heaven!
These cookies are like the coziest little treat, and they’re perfect for holiday cookie swaps and family get-togethers.
I love how they strike the perfect balance. They’re sweet but not overly so, with just the right hint of tang from the cream cheese.
And that cinnamon-sugar coating? It’s not just a topping, it’s a whole vibe.
Why You’ll Love These Cream Cheese Snickerdoodles
Tangy Twist: The addition of cream cheese creates an irresistible tangy richness to perfectly balance the sweet cinnamon coating.
Soft and Chewy: The cream cheese creates exceptionally tender and pillowy cookies.
Make-Ahead Magic: The dough can be chilled for up to 48 hours, making these cookies perfect for advance preparation before parties.
Gift-Worthy Gems: These cookies make impressive homemade gifts that stand out at cookie exchanges and holiday gatherings.
Ingredients
- Cream Cheese: It adds tanginess and creates a tender, soft texture in the cookies.
- Unsalted Butter: It creates a rich, buttery flavor and helps develop proper cookie structure.
- Granulated and Light Brown Sugar: Granulated sugar provides sweetness and helps create crispy edges. Brown sugar adds moisture and a subtle molasses flavor.
- Eggs: They act as a binding agent, provide structure, and contribute to the cookies’ moisture and richness.
- Vanilla Extract: It enhances the overall flavor profile and adds warmth to complement the cinnamon.
- All-Purpose Flour and Baking Soda: Flour forms the cookie’s structure while baking soda acts as a leavening agent.
- Cornstarch: It makes cookies extra soft and tender by preventing some gluten formation in the flour.
- Cream of Tartar: It provides the classic tangy flavor of Snickerdoodles and reacts with baking soda to help cookies rise.
- Salt: It enhances all other flavors and balances sweetness.
- Ground Cinnamon: It provides the signature warm, spicy flavor that defines Snickerdoodles.
How to Make Cream Cheese Snickerdoodles
Follow these easy steps to whip up these incredible cookies.
1. Prepare the topping. In a small bowl, mix together the ½ cup granulated sugar and 1 ½ tablespoons ground cinnamon. Set aside.
2. Cream the butter and sugars. In a large mixing bowl, use a hand or stand mixer to beat the softened butter, cream cheese, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy (about 2-3 minutes).
3. Add the eggs and vanilla. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
4. Mix the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, and ground cinnamon.
5. Combine the wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Chill the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 1 hour.
7. Prep the oven. After chilling the dough, preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
8. Shape and coat. Use a cookie scoop or your hands to form the chilled dough into 1 ½-inch balls. Roll each dough ball in the cinnamon-sugar topping mixture until fully coated.
9. Bake. Place dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down slightly. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked. The centers will look soft but will set as the cookies cool.
10. Do an optional double dip. After the cookies have cooled for 5 minutes, lightly press the tops into the cinnamon-sugar mixture again for an extra layer of flavor and sparkle.
11. Cool and serve. Transfer the cookies to a wire rack to cool completely. Serve these soft, tender, and cinnamon-kissed Cream Cheese Snickerdoodles with a glass of milk or a hot cup of coffee!
Tips for the Best Cream Cheese Snickerdoodles
These tips will ensure your cookies come out perfectly every time.
- The softer, the better. Ensure the cream cheese and butter are fully softened to room temperature before mixing. This helps achieve a smooth, creamy dough.
- Don’t overmix! When adding dry ingredients to wet, mix until just combined to avoid tough cookies.
- Stick to the ratio. Follow the topping measurements exactly for a balanced coating that enhances flavor without overpowering.
- Roll evenly sized balls. Use a cookie scoop or measure dough to ensure uniform cookies that bake evenly.
- Don’t overbake! Bake only until edges are set and tops are slightly cracked (10–12 minutes). The centers should look soft but will firm up as they cool.
- Double your pleasure. After baking, lightly press the cooled cookies into the cinnamon-sugar mixture again. This gives them an extra layer of sweetness and sparkle.
- Get a step ahead. Chill dough for up to 48 hours or freeze dough balls for baking later.
How to Store
Keep your cookies nice and fresh by following these steps.
To Store: Keep baked Snickerdoodles in an air-tight container at room temperature for up to 5 days to maintain their softness. For longer freshness, store them in the refrigerator for up to 1 week.
To Freeze: Place the baked cookies in a single layer on a baking sheet to freeze for 1-2 hours, then transfer them to an air-tight container or freezer bag. Store for up to 3 months and thawed at room temperature when ready to enjoy.
Cream Cheese Snickerdoodles
36
servings20
minutes12
minutes150
kcalThese Cream Cheese Snickerdoodles are a tasty twist on a classic! They’re sweet, tangy, and so delicious!
Ingredients
- For the Cookies
4 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon cream of tartar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
- For the Topping
1/2 cup granulated sugar
1 1/2 tablespoons ground cinnamon
Instructions
- In a small bowl, mix together the ½ cup granulated sugar and 1 ½ tablespoons ground cinnamon. Set aside.
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to 1 hour.
- After chilling the dough, preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or your hands to form the chilled dough into 1 ½-inch balls. Roll each dough ball in the cinnamon-sugar topping mixture until fully coated.
- Place dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each ball down slightly. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked. The centers will look soft but will set as the cookies cool.
- After the cookies have cooled for 5 minutes, lightly press the tops into the cinnamon-sugar mixture again for an extra layer of flavor and sparkle.
- Transfer the cookies to a wire rack to cool completely. Serve these soft, tender, and cinnamon-kissed Cream Cheese Snickerdoodles with a glass of milk or a hot cup of coffee!
How much cream of tartar?
Hi Joan!
Thanks for catching that 🙂
You’ll need 1 teaspoon