Cinnamon Cream Cheese Cookies [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 4 reviews

Cinnamon Cream Cheese Cookies are soft, chewy, and irresistible! Celebrate the holidays with these snickerdoodles that will surely be a crowd-pleaser! Also, check out the short recipe tutorial below and learn to make them in minutes!

We will not run out of cream cheese in our kitchen nor recipes utilizing the versatile ingredient. Use it in other recipes like the Pumpkin Bread, Bacon Ranch Cheese Ball, and Quesadilla!

Image of cinnamon cream cheese cookies.

Snickerdoodle Cookies

Cinnamon Cream Cheese Cookies make for a great treat on Christmas mornings. The spice is so aromatic that it can wake up anyone!

The cookies are covered in cinnamon powder and smell amazing, but not overpowering. Tender and sweet, the texture is to die for! They are slightly crunchy on the outside and soft on the inside. As when you chew on them, they melt in your mouth with deliciousness!

These snickerdoodles are a childhood favorite of many. That’s why I feel nostalgic whenever I make them. I used to make these when I was a child together with my mom.

And preparing these are so easy that even kids can do it. Let your kids prepare them and make it a tradition every Christmas. Bonding over delicious cookies is a great idea, isn’t it?

It reminds you of that festive vibe that you get every Christmas season. So, why not make it all-year-round? Go ahead and try it!

How to make Cinnamon Cream Cheese Cookies:

  • Make the dough: Using a mixer, combine the fat and cream cheese for about 30 seconds. Do this until it turns fluffy and smooth. Add some of the sugar then, mix. Do this a little bit at a time. Scrape off the sides of the bowl with a spatula. Mix in the egg, baking powder, vanilla, and salt. Add the flour a little bit at a time.
  • Allow to rest: Cover the bowl with plastic and put it in the fridge to rest. This can take an hour.
  • Prepare the sugar mixture: In a shallow bowl, combine sugar and cinnamon powder.
  • Shape into balls: Scoop out a ball from the dough using a small scooper. Roll the ball in between your palms and then, coat it with the sugar mixture. Then, place it on a parchment-lined baking sheet. Do this until you can fill in a whole tray. You may need to bake several batches depending on the size of the dough balls. Remember to keep about 2 inches of space all around each piece.
  • Put in the oven: Bake these for about 8 minutes or so, until they set. Once done, allow them to cool on the baking sheet for some time. Then, transfer to the rack to completely cool.

Photo of baked cinnamon cookies.

Cinnamon Cream Cheese Cookies Alternatives and Add-ons:

You can vary the recipe and make it more festive and more intense by following these suggestions:

  • Add cinnamon powder in the dough itself as you add in the flour for a more intense flavor.
  • Make a cream cheese frosting and top each piece with it. Or, put it in between two cookies then, press together.
  • Fill each cookie with a mixture of 1/4 cup cream cheese and 4 teaspoons of sugar. Divide each dough ball into two, press them to make two separate disks, then, put the filling in between and seal the sides before baking.
  • Use colored sugar in the sugar mixture to make it colorful.

What is the difference between butter and shortening?

You may encounter these two ingredients in various dough recipes and can sometimes be used interchangeably. Adding fat in the dough provides moisture, makes it fluffy when creamed with sugar, and adds moisture.

Butter is a dairy product coming from the churned out cream while shortening came from hydrogenated oil. Butter has a rich flavor while shortening does not.

While shortening is made from 100% fat, butter is only about 80% fat, about 16 to 18% of it is water, and the rest is milk solids.

Picture of cinnamon cream cheese cookies on a silver plate.

What is best to use in cookies, butter or shortening?

Though butter is a more popular ingredient of the two, the shortening is not to be dismissed. There is no single correct answer to this question and it depends on your preference. Here is a guide:

  • If you want taller and softer cookies, use shortening. Butter melts faster than shortening and in baking, this translates to flatter cookies as the fat melts first before the cookies could rise. On the other hand, shortening melts
  • If you want crispy ones, then, use butter. It melts fast so the water in it becomes steam which makes the gluten in the flour set faster. As the cookies are flatter, they tend to be crispier.
  • If you want a rich flavor, use butter. Shortening does not impart flavor as much as butter does.

Homemade cinnamon cream cheese cookies photo

How to Store:

  • Room Temperature: You can store your cookies in the pantry, kept in an airtight container, for up to a week.
  • Freeze: You can freeze this both baked and unbaked for about 3 months, kept in sturdy freezer bags with layers separated with parchment paper.

Recipe Tips:

  • If you want to retain the moisture and not dry them out, put a piece of bread in the container that you will store these with.
  • Make sure that all of the ingredients are at room temperature. This is to avoid lumps.
  • Using a mixer is highly recommended. This introduces air making it fluffy when creaming the butter and cream cheese.

Save Recipe
5 from 4 reviews

Cinnamon Cream Cheese Cookies

Cinnamon Cream Cheese Cookies are soft, chewy, and irresistible! Celebrate the holidays with these snickerdoodles that will surely be a crowd-pleaser!

Author: Serves: 16 cookies
Prep time: 15 minutes Cook time: 8 minutes Total time: 1 hr 24 mins

Ingredients

Instructions

Nutrition information

Calories: 172 Carbohydrates: 25 Protein: 2 Fat: 8 Saturated Fat: 4 Cholesterol: 29 Sodium: 89 Potassium: 67 Fiber: 1 Sugar: 15 Vitamin A: 258 Calcium: 41 Iron: 1
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Cinnamon cream cheese cookies image for pinterest.

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Comments

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Mama to 6 Blessings

These look and sound delicious! I have never heard of adding cream cheese to cookies, I bet they are nice and moist!

Reply

Lisa Joy Thompson

These cookies look delicious! I use cream cheese in a ton of recipes too, so I always have a ton of it in my fridge. I'll have to try making these cinnamon cream cheese cookies!

Reply

Celebrate Woman Today

Catalina, I am making these for sure! I love cream cheese recipes, and this one sounds so creative!

Reply

Kathy

These look amazing. I definitely want to give them a try. I have never made cream cheese cookies before.

Reply

Tara Pittman

I do like butter in cookies. The cream cheese is an ingredient that I should try in my cookie recipe.

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Sherry

I really need to make these cookies. They look so soft and delicious. I think I'm drooling.

Reply

Ruth I

At first, I didn't even try cinnamon because I don't like how it smells and I just found out that I like it because of my friend. I think it would level up if you add cream cheese on it.

Reply

Toni

My kids will surely eat an entire batch of these cookies!! Yum!

Reply

Rachel

These look so good and fluffy. I can't wait to try out this recipe.

Reply

Lyanna Soria

I don't think I've ever tried something like this before but that cinnamon cream cheese cookies look quite delicious! I'd love to try making this one out.

Reply

Crissy

How about strawberry flavor or any other flavors of cream cheese?? Oooooh sounds yum !!!

Reply

that sounds great as well!

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MarthaK

Can an almond flour and a stevia/monk fruit sweetener be used in exchange for the regular in this recipe?

Reply

I am sorry, I have never tried the recipe this way.

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Mama Abimbade

The absolute only thing I would do to improve this amazing cookie is.... make a double batch! Ha. So good!

Reply

happy that you loved it!

Reply

Ayesha Hussain

Hi there! I am really excited to make these cookies tonight. Just one quick question - I only have a medium cookie scoop (1.5 tablespoons), and the recipe says to scoop the dough into 2 teaspoon-sized balls. How many minutes do you think I should add onto the baking time to account for the extra dough? Do you think I should flatten them a bit as well? From my experience, cream cheese cookies do not spread much while baking. Thanks in advance for the help!

Reply

Yes, try to flatten them a bit and also just keep an eye on them, you may need jus 1-2 more minutes of baking time.

Reply

Kari

Mine did not flatten, they stayed more round for some reason. I did use butter not shortening.

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Jennifer

Do these need to be refrigerated after baking and cooling or can they be left out (in a sealed container of course) like any other cookie. I’m not sure if the cream cheese makes it so the have to be refrigerated.

Reply

They tend to be softer, so I would say that keeping them in an airtight container in the fridge is best. But they will not go bad at room temperature for 2-3 days.

Reply

Alia

Can the batter be made in advance a day before? and kept in the fridge?

Reply

yes

Reply

polly

is there too much flour in this recipe? can i use 1 and a fourth of a cup?

Reply

I reccomend using the amount of flour listed in the recipe.

Reply

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