Cream Cheese Snickerdoodles
These cream cheese snickerdoodles are everything a classic cinnamon sugar cookie should be: crisp around the edges, soft and chewy in the center, and coated in a warm cinnamon sugar finish. The addition of cream cheese gives the dough a rich, tender texture while still keeping the familiar flavor of a traditional snickerdoodle. If you love homemade cookies with a cozy bakery-style taste, this recipe is a wonderful choice for holidays, cookie trays, family gatherings, or an everyday dessert.
The dough is made with simple pantry ingredients, including all-purpose flour, cream of tartar, cinnamon, butter, sugar, eggs, and vanilla. Chilling the dough is an important step because it helps the cookies hold their shape and develop the best texture. Once chilled, the dough is scooped, rolled into balls, coated generously in cinnamon sugar, and lightly flattened before baking. The result is a batch of golden snickerdoodle cookies with a delicate crunch on the outside and a chewy, flavorful bite inside.
This cream cheese snickerdoodle recipe makes about three dozen cookies, making it ideal when you need a generous batch to share. Serve them slightly warm after they have cooled for a few minutes, or let them rest completely on a cooling rack before arranging them on a dessert platter. Their cinnamon aroma, soft texture, and classic sweet coating make them a dependable favorite for both kids and adults.
The dough is made with simple pantry ingredients, including all-purpose flour, cream of tartar, cinnamon, butter, sugar, eggs, and vanilla. Chilling the dough is an important step because it helps the cookies hold their shape and develop the best texture. Once chilled, the dough is scooped, rolled into balls, coated generously in cinnamon sugar, and lightly flattened before baking. The result is a batch of golden snickerdoodle cookies with a delicate crunch on the outside and a chewy, flavorful bite inside.
This cream cheese snickerdoodle recipe makes about three dozen cookies, making it ideal when you need a generous batch to share. Serve them slightly warm after they have cooled for a few minutes, or let them rest completely on a cooling rack before arranging them on a dessert platter. Their cinnamon aroma, soft texture, and classic sweet coating make them a dependable favorite for both kids and adults.
Course: Dessert
Cuisine: American
Servings: 3 dozen
Author: Cooking Mamas
Ingredients
Cookies
- 3 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup unsalted butter at room temperature
- 4 ounces cream cheese at room temperature
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
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Prepare the cookie dough by whisking together the flour, cornstarch, cream of tartar, baking soda, salt, and ground cinnamon in a medium bowl. Set the dry mixture aside while you mix the butter, cream cheese, and sugar.
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In the bowl of a stand mixer, beat the room-temperature butter and cream cheese until smooth and well combined. Add the granulated sugar and continue beating until the mixture looks light and creamy. Add the eggs and vanilla extract, then beat again until fully incorporated.
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Gradually add the flour mixture to the butter mixture, mixing just until the dough comes together and no dry streaks remain. Transfer the dough to an airtight container and refrigerate for at least 1 hour, or chill it overnight for easier handling.
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When you are ready to bake, preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper so the cookies bake evenly and release easily after cooling.
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Make the cinnamon sugar coating by stirring together the granulated sugar and ground cinnamon in a small bowl. Keep the mixture nearby so you can roll each dough ball before baking.
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Remove the chilled dough from the refrigerator and scoop it into 1 ½ tablespoon portions. Roll each portion between your palms to form a ball, then roll it in the cinnamon sugar until completely coated on all sides.
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Arrange the coated dough balls on the prepared baking sheets, leaving at least 2 inches of space between each cookie. Using the bottom of a glass, gently press each dough ball to flatten it slightly. Bake for 10 to 13 minutes. The centers will still look soft, but the cookies will continue to set as they cool. Let them rest on the baking sheet for 3 to 5 minutes before transferring them to a cooling rack.
Notes
For larger cream cheese snickerdoodles, double the size of the dough balls and bake only 6 cookies per baking sheet. Leave plenty of space between them so they have room to spread.
For the best texture, avoid overbaking. These cookies should remain soft in the center when they come out of the oven, then finish setting as they cool on the baking sheet.
For the best texture, avoid overbaking. These cookies should remain soft in the center when they come out of the oven, then finish setting as they cool on the baking sheet.