Cream Cheese Snickerdoodles blend the comfort of a classic cookie with a subtle tang that lifts every bite. If you’ve enjoyed the signature crackly top and cinnamon warmth of traditional Snickerdoodles, prepare for an even richer and softer experience thanks to the addition of creamy, silky-smooth cream cheese. These cookies are a staple for holiday gatherings, gifting, or simply enjoying with coffee on a quiet afternoon.
This recipe walks you through every detail, from selecting the best ingredients to the secrets behind that pillow-soft texture. Each section dives into the nuances—what makes these cookies unique, how to master the process, and smart ways to store or prep them ahead.
Why Cream Cheese Takes Snickerdoodles Up a Notch
Snickerdoodles carry a gentle, familiar flavor—the balance of cinnamon and sugar, a touch of tang, and that chewy middle with crisped edges. But cream cheese adds new depth. It infuses the dough with a light tartness and amplifies softness, making the cookies almost cloud-like—a feature that makes them hard to resist.
A few reasons to make these your go-to cookie:
– The texture is melt-in-your-mouth, bordering on pillowy.
– The balance of sweet, tangy, and spicy flavors is always spot on, never overwhelming.
– The cinnamon–sugar coating offers both aroma and crunch.
Ingredients: Building Blocks for Softness and Flavor
You can find everything you need in a standard pantry, but a few small upgrades make all the difference.
| Ingredient | Role in the Recipe |
|---|---|
| Cream Cheese | Adds tang, softness, and moisture |
| Unsalted Butter | Creates structure and rich, buttery notes |
| Granulated Sugar | Sweetens and helps form crackly tops |
| Light Brown Sugar | Adds depth and keeps cookies moist |
| Eggs | Binding and moisture |
| Vanilla Extract | Rounds out the cinnamon and tang |
| All-purpose Flour | Provides structure |
| Cornstarch | Keeps crumb tender and soft |
| Baking Soda | Helps them puff and crack |
| Cream of Tartar | Signature tang and chewy texture |
| Salt | Balances sweetness |
| Ground Cinnamon | Essential for snickerdoodle flavor |
For the cinnamon-sugar coating:
Mix extra granulated sugar with a generous dose of cinnamon. This coating is what sets Snickerdoodles apart—be sure to use enough to cover each cookie.
How to Make Cream Cheese Snickerdoodles
Making these cookies is simple, but small details can transform your results. Each step sets you up for soft, flavorful cookies with that perfect hint of tang.
Step 1: Mix the Cinnamon-Sugar
Combine ½ cup granulated sugar with 1½ tablespoons ground cinnamon in a small bowl. Whisk gently to ensure even distribution. Set aside for rolling later.
Step 2: Cream the Butter, Cream Cheese, and Sugars
In a large mixing bowl, beat ½ cup softened unsalted butter with 4 ounces softened cream cheese until smooth. Add 1 cup granulated sugar and ⅓ cup light brown sugar. Keep beating on medium speed until the mixture becomes pale and fluffy, typically two to three minutes.
Step 3: Incorporate Eggs and Vanilla
Mix in one large egg. Scrape down the sides if needed. Blend in 2 teaspoons vanilla extract. The batter should look creamy and thick.
Step 4: Blend Dry Ingredients Separately
In a separate bowl, whisk together:
– 2⅔ cups all-purpose flour
– 2 teaspoons cornstarch
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
Blending the dry ingredients this way ensures your dough rises evenly and every cookie has the same balance of flavor.
Step 5: Combine Wet and Dry Ingredients
Working in batches, gently mix the dry ingredients into the creamed mixture. Stir just until they come together, leaving the dough soft and easy to handle.
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. An hour is even better—as the dough chills, flavors deepen and the cookies hold their shape while baking.
Step 7: Preheat Oven and Prepare Baking Sheets
Set your oven to 350°F (175°C). Line baking sheets with parchment paper to keep the cookies from sticking.
Step 8: Shape and Coat
Scoop dough into 1½-inch balls (a cookie scoop works well for even sizing). Roll each ball thoroughly in the cinnamon-sugar mix until fully coated. This step guarantees even color and flavor on every cookie.
Step 9: Bake
Arrange on prepared sheets, leaving 2 inches between cookies. Gently press each ball down just a bit to encourage spreading and crackly tops. Bake for 10–12 minutes, watching for the edges to firm up while the centers remain soft. They will continue setting as they cool.
Step 10: (Optional) Double Dip in Cinnamon Sugar
Let the cookies cool for five minutes. For extra flavor, roll the tops in cinnamon sugar one more time. This adds sparkle and a little more crunch.
Step 11: Cool Fully
Transfer to a wire rack to finish cooling. The aroma is irresistible, so don’t be surprised if a few go missing before they’ve cooled down completely.
Tips for Perfect Cream Cheese Snickerdoodles
Achieving beautifully soft and flavorful cookies is all about small tweaks and attention to detail.
- Soften your fats: Let both butter and cream cheese reach full room temperature before mixing. This helps make the dough creamy and prevents lumps.
- Don’t overmix: After blending in the dry ingredients, stop mixing as soon as the flour disappears. Overworking dough can toughen the cookies.
- Consistent shaping: Use a scoop or spoon to keep dough balls even. This ensures uniform baking and can help prevent some cookies from burning at the edges.
- Watch the bake time: Pull the cookies when edges are just set. The middle will seem underdone, but it sets as the cookies rest.
- Storing cinnamon sugar: Excess mix can be sprinkled over French toast, oatmeal, or saved for your next batch.
Make-Ahead and Freezing Options
These cookies fit seamlessly into a busy baking schedule.
- Chill for flexibility: You can refrigerate the dough for up to 48 hours. The flavor improves, and the cookies bake up extra soft.
- Freeze dough balls: Roll dough into balls and freeze on a sheet pan. Once firm, transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
- Freezing baked cookies: Place cooled cookies in a single layer on a tray and freeze. Then, stack in airtight containers between layers of parchment. Thaw at room temperature.
Storing and Serving
Freshly baked Cream Cheese Snickerdoodles keep their softness for days with the right storage.
- Store in an airtight container at room temperature for up to 5 days.
- For longer shelf life, keep them in the fridge for up to a week (let them come to room temperature before serving).
- To maintain their texture, avoid storing them with crisp cookies or in overly humid environments.
For a comforting treat, serve these with a glass of cold milk or your favorite coffee or tea. Stack them on a pretty plate for a relaxed dessert, or gift them in a ribboned box for a thoughtful homemade present.
Troubleshooting and Frequently Asked Questions
Why did my cookies spread too much?
– Dough likely too warm. Chill longer before baking.
Why do some cookies turn out tough?
– Dough was overmixed, or baked too long.
Can I skip the cream of tartar?
– It provides classic tang and structure, but you can swap with a little lemon juice or vinegar in a pinch.
Is this recipe adaptable for dietary needs?
– Yes, try a gluten-free flour blend, or plant-based cream cheese and butter for a dairy-free version (results will vary).
Cream Cheese Snickerdoodles take the classic favorite and enhance it with richness, tang, and the softest texture you’ll find in a home-baked cookie. Every bite combines familiarity and novelty, making them perfect for festive seasons, sharing, or simply savoring solo. Mix up a batch next time you crave the comfort of cinnamon and the intrigue of something a little different—a twist on tradition that you’ll reach for again and again.
Cream Cheese Snickerdoodles
These Cream Cheese Snickerdoodles are a tasty twist on a classic. They’re sweet. They’re tangy. They’re so delicious!
Ingredients
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon cream of tartar
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground cinnamon
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons ground cinnamon
- 3 1/4 cups all-purpose flour
- 2 large eggs
- 1 teaspoon cornstarch
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
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!