Cream Cheese Snickerdoodles: The Ultimate Recipe

Cream cheese snickerdoodles are the perfect combination of a classic cinnamon-sugar cookie with an irresistibly creamy twist. This recipe produces soft, chewy cookies with a slight tang from cream cheese and the warm spice of cinnamon. If you’re ready to elevate your cookie game, this guide will show you how to make the best cream cheese snickerdoodles step by step.

Why Cream Cheese Snickerdoodles Are Special

The secret ingredient in these cookies—cream cheese—not only enhances the flavor but also keeps them moist and tender for days. It brings a subtle tanginess that perfectly complements the sweet and spicy cinnamon-sugar coating. With their soft centers, slightly crisp edges, and signature sparkle, cream cheese snickerdoodles are sure to become a household favorite.

Essential Ingredients for Cream Cheese Snickerdoodles recipe

Here’s what you’ll need to make these incredible cookies:

For the Dough

4 oz cream cheese (full-fat, softened)

½ cup unsalted butter (softened)

¾ cup granulated sugar

¼ cup light brown sugar

1 large egg

2 tsp pure vanilla extract

2 ¼ cups all-purpose flour

1 tsp baking soda

1 tsp cream of tartar

½ tsp salt

For the Cinnamon-Sugar Coating

2 tbsp granulated sugar

1 tsp ground cinnamon

Close-up of a hand dipping a cream cheese snickerdoodle dough ball into a bowl of cinnamon-sugar mixture, with more coated dough balls arranged on a parchment-lined baking tray in the background. A rolling pin and a jar of cinnamon are visible, adding to the preparation scene.

Step-by-Step Instructions

1. Prepare the Dough

1. In a large mixing bowl, cream the softened cream cheese, butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

2. Add the egg and vanilla extract, mixing until well combined.

3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

2. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 2 hours. Chilling prevents the cookies from spreading too much during baking.

3. Make the Cinnamon-Sugar Coating

In a small bowl, mix the granulated sugar and cinnamon together.

4. Shape and Coat the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Scoop about 1.5 tablespoons of dough for each cookie and roll into smooth balls.

3. Roll each ball in the cinnamon-sugar mixture until fully coated.

5. Bake the Cookies

Arrange the cookies 2 inches apart on the prepared baking sheets and bake for 10-12 minutes. The edges should be set, but the centers will look slightly underbaked.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Tips for Perfect Cream Cheese Snickerdoodles

1. Room Temperature Ingredients: Ensure the butter and cream cheese are softened for smooth creaming.

2. Chilling the Dough: Don’t skip this step—it prevents spreading and enhances texture.

3. Even Sizes: Use a cookie scoop for uniform cookies that bake evenly.

4. Underbake Slightly: Cookies continue to set as they cool, so don’t overbake.

Troubleshooting Common Issues

Cookies Spread Too Much: Chill the dough longer or add an extra tablespoon of flour.

Dry Cookies: Reduce baking time by 1-2 minutes.

Cinnamon-Sugar Falls Off: Press the coating more firmly into the dough balls.

Storage and Make-Ahead Tips

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freeze cookie dough balls (uncoated) for up to 3 months. When ready to bake, thaw slightly, coat in cinnamon-sugar, and bake as directed.

Recipe Variations

Add Chocolate Chips: Mix white or dark chocolate chips into the dough.

Pumpkin Spice Twist: Replace cinnamon with pumpkin pie spice for a fall-inspired treat.

Glaze It Up: Drizzle cookies with cream cheese glaze for extra sweetness.

Crispy Option: Flatten the dough balls slightly before baking for crispier edges.

Frequently Asked Questions (FAQs)

1. Can I substitute cream cheese with another ingredient?

For a similar texture, you can use Greek yogurt or mascarpone cheese, though the flavor will differ slightly.

2. What can I use instead of cream of tartar?

Lemon juice or white vinegar can replace cream of tartar. Use 1 tsp of either for every 1 tsp of cream of tartar.

3. Can I freeze the dough?

Absolutely! Form the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Coat in cinnamon-sugar just before baking.

4. Why do my cookies have cracks?

The cracks are normal and a hallmark of snickerdoodles. They form due to the coating and slight spread of the dough.

Final Thoughts

Cream cheese snickerdoodles are a must-try for anyone who loves soft, chewy cookies with a rich flavor. Whether you’re baking for the holidays, a family gathering, or just to satisfy your sweet tooth, this recipe is a guaranteed crowd-pleaser. The addition of cream cheese takes the classic snickerdoodle to the next level, offering a delicious twist that you’ll want to bake again and again.

Enjoy your cookies warm with a glass of milk or a cup of coffee for the ultimate treat!