Cream Cheese Snickerdoodles
These Cream Cheese Snickerdoodles deliver the classic cinnamon-sugar flavor you love in a soft, pillowy cookie with a subtle, delicious tang. This is a sponsored recipe in partnership with the American Dairy Association Mideast.
Estimated reading time: 4 minutes
Why Cream Cheese Belongs in Snickerdoodle Dough
Adding real full-fat cream cheese alongside unsalted butter transforms traditional snickerdoodles from a standard cookie into a thick, bakery-style treat. The acidity in dairy breaks down gluten strands to create an impossibly tender crumb, while retaining essential moisture so the cookies stay soft for days.
Classic vs. Cream Cheese Snickerdoodles
With cream cheese in the dough, and perfectly paired with a mug of sweet hot chocolate, this classic recipe is a tradition in our home. Our favorite Christmas cookies are these well-loved Best Sugar Cookies, but there’s always room for a variety on the holiday cookie platter.
| Feature | Classic Snickerdoodle | Cream Cheese Snickerdoodle |
| Fat Base | Butter and/or Shortening | Butter and Full-Fat Cream Cheese |
| Texture | Crisp edges, slightly chewy center | Thick, pillowy, soft-baked, and chewy throughout |
| Flavor Profile | Classic cinnamon sugar sweetness | Sweet cinnamon sugar with a subtle, tangy depth |
| Dough Spread | Moderate spread in the oven | Low spread, yields thick, puffy cookies |
Step-by-Step Baking & Quality Control Checklist
- Bring Dairy to Room Temp: Ensure both the butter and cream cheese are softened to room temperature so they emulsify smoothly without lumps.
- Do Not Skip the Chill: Chill the covered dough for at least 1 hour. Cold dough prevents excessive spreading and locks in that thick, puffy shape.
- Coat Just Before Baking: Roll the 2-teaspoon dough balls in the cinnamon-sugar mix right before placing them on the baking sheet so the sugar doesn’t absorb into the dough.
- Rest on the Pan: Bake at 350°F for 10–12 minutes until set, then let them sit on the warm baking sheet for 5 minutes before moving to a wire cooling rack.
How Cream Cheese Upgrades Cookie Texture
In partnership with the American Dairy Association Mideast, using real dairy milk, butter, and full-fat cream cheese is one of the easiest ways to elevate holiday baking:
- Acidity & Tenderness: Cream cheese contains natural lactic acid, which softens gluten structure to guarantee a tender bite.
- Moisture Retention: The combination of milk fats and solids binds moisture tightly, keeping cookies soft far longer than butter alone.
- Emulsification Tip: Beat the softened butter, cream cheese, and powdered sugar thoroughly on medium speed until smooth before incorporating the dry ingredients.
Frequently Asked Questions
Can I freeze Cream Cheese Snickerdoodle dough? Yes! Shape the dough into balls, freeze them on a lined baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Roll the frozen dough balls in cinnamon sugar right before baking, adding 1–2 minutes to the bake time. No need to let the dough balls come to room temperature.
How should I store these cookies to keep them soft? Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Why did my snickerdoodles turn out flat? Flat cookies usually occur if the butter or cream cheese was melted rather than softened, or if the dough wasn’t chilled long enough before baking.
Cream Cheese Snickerdoodles Recipe
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 8 ounces full-fat cream cheese, softened
- 3 cups powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 Tablespoons ground cinnamon
Instructions
- Cream the Base: In a large bowl or stand mixer, cream together the softened butter and cream cheese until completely smooth. Gradually add the powdered sugar and mix until combined.
- Add Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and 1/2 teaspoon ground cinnamon. Slowly incorporate the dry ingredients into the cream cheese mixture until a dough forms.
- Chill: Cover the bowl tightly and refrigerate for at least 1 hour. Alternatively, you can form the dough into 36 balls and chill.
- Preheat oven to 350°F. In a small bowl combine cinnamon and sugar.
- Prep & Pre-heat: Preheat your oven to 350°F (175°C). In a small bowl, stir together the 1/2 cup granulated sugar and 1 1/2 tablespoons ground cinnamon.
- Roll & Coat: Scoop dough into balls using about 2 heaping teaspoons per cookie. Roll each ball generously in the cinnamon-sugar mixture.
- Bake & Cool: Place on ungreased baking sheets and bake for 10–12 minutes until set. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Cookie Recipes to Try
For even more recipes, information about dairy nutrition, and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Pinterest, and Instagram.
9 Comments on “Cream Cheese Snickerdoodles”
Do these need to be refrigerated? Can they be frozen?
I am so excited about these cookies. Making ASAP!
These cookies look so perfect!
These look perfect for the holiday cookie platter!
I am sure my kids can devour a double batch of these cookies!
These look so puffy and perfect! Yum!
It’s been WAY too long since I’ve made snickerdoodles and this recipe sounds fabulous!!!
They look SO soft and pillowy!
These look so yummy!