Cream Cheese Snickerdoodles Recipe
Yield: 36 cookies
These Cream Cheese Snickerdoodles deliver the classic cinnamon-sugar flavor you love in a soft, pillowy, soft-baked cookie with a subtle, delicious tang.
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
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.
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.
Nutrition
Calories: 148kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 93mgPotassium: 37mgFiber: 0.5gSugar: 13gVitamin A: 175IUVitamin C: 0.01mgCalcium: 37mgIron: 1mg