Brighten your day with Cinnamon Cream Cheese Cookies, a delightful twist on classic snickerdoodles, featuring a soft, chewy texture and a creamy, tangy cream cheese center. These Snickerdoodle Cookies are perfect for holiday gatherings, cozy afternoons, or gifting, ready in about 40 minutes. With a cinnamon-sugar coating, Cinnamon Cream Cheese Cookies bring warmth and indulgence to every bite. Let’s bake this comforting treat!
Ingredients for Cinnamon Cream Cheese Cookies
Here’s what you’ll need for Cinnamon Cream Cheese Cookies (makes ~24 cookies):
Dough:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp (4g) baking soda
- ½ tsp (2g) baking powder
- ½ tsp (2g) salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 2 tsp (10ml) vanilla extract
Filling:
- 8 oz (225g) full-fat cream cheese, softened
- ¼ cup (30g) powdered sugar, sifted
Coating:
- ¼ cup (50g) granulated sugar
- 1 tbsp (6g) ground cinnamon
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Ingredient Tips
- Flour: Spoon and level to avoid a dense dough in Snickerdoodle Cookies.
- Butter: Softened, not melted, for a light, fluffy texture.
- Cream Cheese: Full-fat (e.g., Philadelphia) ensures a creamy filling.
- Egg: Room temperature for smooth incorporation.
- Cinnamon: Freshly ground or high-quality for bold flavor.
Directions for Cinnamon Cream Cheese Cookies
Let’s create these irresistible Snickerdoodle Cookies!
Prepare the Oven and Pans
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for even baking and easy cleanup.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt.
- This ensures even distribution for a perfect rise in Cinnamon Cream Cheese Cookies.
Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer for 3–4 minutes until pale and fluffy.
Add Wet Ingredients
- I beat in 1 egg and 2 tsp vanilla extract until fully combined, ensuring a smooth dough.
Combine Ingredients
- I gradually add the dry ingredients to the wet, mixing until just combined to keep the cookies tender.
- If sticky, I chill the dough for 30 minutes.
Make the Filling
- In a small bowl, I mix 8 oz cream cheese and ¼ cup powdered sugar until smooth.
- I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 15 minutes to firm up.
Prepare the Coating
- In a small bowl, I combine ¼ cup granulated sugar and 1 tbsp cinnamon for a sweet, spicy crust.
Shape the Cookies
- I scoop tablespoon-sized portions of dough, flatten slightly in my palm, and place a frozen cream cheese ball in the center.
- I fold the dough around it, roll into a ball, and coat in the cinnamon-sugar mixture.
- I place cookies 2 inches apart on the baking sheets.
Bake the Cookies
- I bake for 10–12 minutes until the edges are lightly golden, rotating trays halfway for even baking.
- I cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serve
- I serve Cinnamon Cream Cheese Cookies warm or at room temperature, savoring their creamy, spiced goodness.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: ~32 minutes (plus chilling, if needed)
- Servings: 24 cookies (~30g per cookie)
- Calories: ~180 kcal per cookie
- Macros per Serving: 20g carbs, 2g protein, 10g fat, 0.5g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Cinnamon Cream Cheese Cookies
Try these twists on Snickerdoodle Cookies:
- Maple Glaze: Drizzle with a glaze of ¼ cup powdered sugar and 1 tbsp maple syrup for extra sweetness.
- Gluten-Free: Use gluten-free all-purpose flour, inspired by Layla Cooks’ Nova Scotia Blueberry Cream Cake.
- Chai Spice: Add ¼ tsp cardamom and nutmeg to the coating for a chai twist.
- Vegan Option: Use plant-based butter and dairy-free cream cheese for vegan Cinnamon Cream Cheese Cookies.
- Nut Crunch: Roll in crushed pecans before baking for texture.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy pairing.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a light contrast.
- Enjoy with Layla Cooks’ Coconut Cooler for a refreshing complement.
Storage
I store Cinnamon Cream Cheese Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. For freezing, I freeze unbaked dough balls (before cinnamon-sugar coating) on a tray, then transfer to a freezer bag for up to 2 months. I roll in cinnamon-sugar and bake from frozen, adding 1–2 minutes to the baking time. To reheat, I warm in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds.
Serving Tips
- Presentation: Arrange on a festive platter with Layla Cooks’ Easy Peanut Butter Cookies for variety.
- Garnish: Dust with extra powdered sugar or add a cinnamon stick for charm.
- Pairing: Serve with coffee, tea, or Layla Cooks’ Grilled Lemon Herb Chicken for a unique twist.
- Portion Size: 1–2 cookies per serving for dessert; perfect for gifting.
- Occasions: Ideal for Christmas, Thanksgiving, or cozy gatherings with Cinnamon Cream Cheese Cookies.
FAQs About Cinnamon Cream Cheese Cookies
Here are answers to common questions about making Cinnamon Cream Cheese Cookies:
Can I make the dough ahead?
Yes, refrigerate the dough for up to 2 days or freeze for up to 2 months before shaping.
What can I use instead of cream cheese?
Mascarpone works for a richer flavor, but it may alter the taste slightly.
Can I freeze these cookies?
Freeze unbaked dough balls before coating; roll in cinnamon-sugar and bake from frozen, adding 1–2 minutes.
Why is my dough sticky?
Chill the dough for 30 minutes and keep hands clean to make shaping easier.
How do I avoid overbaking?
Remove when edges are lightly golden and centers are slightly soft; they firm up as they cool.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Cinnamon Cream Cheese Cookies are a warm, indulgent treat with a creamy center and cinnamon-sugar crunch, perfect for any occasion. Easy to make and endlessly customizable, they’re sure to become a favorite. Try Cinnamon Cream Cheese Cookies and bring cozy sweetness to your table!
Cinnamon Cream Cheese Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar for rolling
- 1 tbsp ground cinnamon
Instructions
Prepare the Oven and Pans
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for even baking and easy cleanup.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt. This ensures even distribution for a perfect rise in Cinnamon Cream Cheese Cookies.
Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer for 3–4 minutes until pale and fluffy.
Add Wet Ingredients
- I beat in 1 egg and 2 tsp vanilla extract until fully combined, ensuring a smooth dough.
Combine Ingredients
- I gradually add the dry ingredients to the wet, mixing until just combined to keep the cookies tender. If sticky, I chill the dough for 30 minutes.
Make the Filling
- In a small bowl, I mix 8 oz cream cheese and ¼ cup powdered sugar until smooth. I scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 15 minutes to firm up.
Prepare the Coating
- In a small bowl, I combine ¼ cup granulated sugar and 1 tbsp cinnamon for a sweet, spicy crust.
Shape the Cookies
- I scoop tablespoon-sized portions of dough, flatten slightly in my palm, and place a frozen cream cheese ball in the center. I fold the dough around it, roll into a ball, and coat in the cinnamon-sugar mixture. I place cookies 2 inches apart on the baking sheets.
Bake the Cookies
- I bake for 10–12 minutes until the edges are lightly golden, rotating trays halfway for even baking. I cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serve
- I serve Cinnamon Cream Cheese Cookies warm or at room temperature, savoring their creamy, spiced goodness.
Notes
- Chill the Dough: If you find the dough too sticky to work with, try chilling it in the refrigerator for 30 minutes before rolling. This will make it easier to handle and help the cookies keep their shape during baking.
- Don’t Overbake: These cookies are meant to be soft and chewy, so be careful not to overbake them. They should still be slightly soft in the center when you take them out of the oven.
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