There’s something so comforting about cinnamon cream cheese cookies, don’t you think? The blend of warm spices, sweet creaminess, and soft, melt-in-your-mouth texture takes me right back to childhood, when my mom would surprise us with cookies just out of the oven on cool, autumn afternoons. These cookies are like a cozy sweater in dessert form—simple, delicious, and always welcome. And the best part? They’re incredibly easy to make, even on a busy day!

This recipe combines two things I absolutely love: cinnamon sugar and cream cheese. The cinnamon-sugar coating gives these cookies an irresistible crunch on the outside, while the cream cheese in the dough keeps them soft and pillowy on the inside. If you’re a fan of snickerdoodles, imagine them with a rich, creamy twist—and you’ve got these cookies!

The first time I baked these cookies…

I remember the first time I baked a batch of these cinnamon cream cheese cookies. It was a blustery Sunday afternoon, and I was itching to make something quick but special for a friend coming over for coffee. I stumbled upon this recipe, and I was hooked by how simple it sounded—nothing fussy, just pantry staples and a short rest time in the fridge.

As the cookies baked, my kitchen was filled with the nostalgic scent of cinnamon sugar—like the kind you’d find at a local bakery on a crisp fall morning. When I finally took that first bite, I was sold. They were soft and buttery, with the perfect balance of tang from the cream cheese and a hint of warmth from the cinnamon. My friend asked for the recipe after just one bite, and now these cookies are a staple whenever I want something a little indulgent but not too rich.

A little background: The beauty of simple ingredients

These cookies take their inspiration from classic American snickerdoodles, with that irresistible cinnamon-sugar coating, but they get a twist from the addition of cream cheese. Cream cheese adds a tangy richness that balances the sweetness and gives the cookies a tender, almost cheesecake-like texture. It’s a simple recipe that stands the test of time—no fancy techniques, just real ingredients that come together beautifully. Over the years, people have found ways to enhance snickerdoodles with things like brown butter or cream of tartar, but I like the subtle twist the cream cheese brings here. No need for overcomplicating!

Let’s talk ingredients: Bringing it all together

Unsalted butter: This provides the base of the cookie dough and makes the cookies soft and rich. Be sure your butter is softened, but not melted, for easy mixing. If you’re in a pinch, you can use salted butter—just skip the pinch of kosher salt in the recipe.
Cream cheese: The secret weapon! It makes these cookies so soft and gives them that slightly tangy, rich flavor that pairs perfectly with cinnamon. Make sure the cream cheese is softened for easy blending.
Powdered sugar: This keeps the texture light and tender. While granulated sugar would make the cookies chewier, powdered sugar ensures a more melt-in-your-mouth bite.
Vanilla bean paste or extract: I love using vanilla bean paste for that extra depth of flavor (and those pretty little flecks of vanilla), but regular vanilla extract works just as well.
Ground cinnamon and granulated sugar: The stars of the coating! Cinnamon adds that warm, spicy flavor, while the sugar gives the cookies a slight crunch as they bake. You can even try adding a little nutmeg or cardamom to the mix if you want to switch things up!

Kitchen gear: What you need (and what you can totally skip)

Luckily, these cookies don’t require any fancy gadgets. You’ll just need a few basics:

Hand mixer or stand mixer: This makes creaming the butter and cream cheese a breeze. You can do it by hand, but it’ll take a bit more elbow grease.
Mixing bowls: One large for the dough, and a smaller one for the cinnamon-sugar mixture.
Cookie sheets and parchment paper: A must to keep the cookies from sticking, and it also makes cleanup easier. Parchment paper is key here, as it prevents the cookies from browning too quickly on the bottom.
Wire cooling rack: This helps the cookies cool evenly without getting soggy on the bottoms. If you don’t have one, no worries—just move them to a cool surface after about 10 minutes.

Step-by-step: Let’s bake these beauties!

Now, let’s dive into the fun part: making these cookies! The dough is incredibly easy to throw together, and the steps are simple enough that even a beginner baker can master them.

Cream the butter and cream cheese: Start by creaming together your softened butter and cream cheese in a large bowl. I recommend using a hand mixer to get a nice, smooth consistency. (I’ve tried it by hand before, but trust me, the mixer is worth it!)
Add the sugar and wet ingredients: Gradually beat in the powdered sugar until everything is well combined. Then, add your egg, baking powder, vanilla, and pinch of salt, and give it another good mix. At this point, your dough will look a bit sticky, and that’s totally normal.
Incorporate the flour: Slowly add in the flour, mixing as you go. Be sure to scrape down the sides of the bowl to get every bit of that dough mixed in. The dough will come together nicely and should still be soft but workable.
Chill the dough: Once your dough is mixed, pop it into the fridge for about an hour. This gives the dough time to firm up, which makes it easier to roll into balls later on.
Preheat the oven: While the dough is chilling, preheat your oven to 375°F and line your baking sheets with parchment paper. You’ll thank yourself later!
Roll and coat: After the dough has chilled, roll it into small 1-inch balls (about 2 teaspoons each) and then coat them in your cinnamon-sugar mixture. Make sure they’re well-coated—you want that sugary crunch!
Bake to perfection: Place the cookie balls on the parchment-lined sheets about 2 inches apart. Bake them for 8-9 minutes, but keep a close eye on them! They won’t turn golden brown, but they will puff up and set in the oven. (I made the mistake of overbaking them once, and they got a little too firm—so definitely pull them out on time.)
Cool and enjoy: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. They’ll continue to firm up as they cool, so don’t rush this part!

Variations and adaptations: Get creative!

One of the best things about this recipe is how adaptable it is. Here are some ideas to make these cookies your own:

Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking mix, and you’ve got yourself a gluten-free treat.
Vegan: Replace the butter with a vegan alternative and use a vegan cream cheese substitute. You can also swap the egg with a flaxseed “egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
Seasonal twists: Try adding some fall spices to the cinnamon-sugar mixture, like a pinch of nutmeg or ground cloves. Or, in the winter months, dip half of each cookie in melted white chocolate for an extra festive touch.
Add-ins: If you’re feeling adventurous, you could mix some mini chocolate chips into the dough, or even finely chopped nuts for added texture.

How to serve them: Presentation matters

When serving these cookies, I like to go simple. Pile them high on a pretty platter or cake stand for a casual get-together, or stack them in a tall glass jar for an impressive display. A dusting of powdered sugar on top can give them an extra touch of elegance. And if you’re serving these at a party, consider pairing them with a side of whipped cream or even a scoop of vanilla ice cream!

Drink pairings: My favorites

Cookies and milk are a classic, right? But if you’re looking for something a little more grown-up, these cookies are perfect with a cup of strong coffee or a chai tea latte. The spice from the chai really complements the cinnamon in the cookies. If you’re enjoying them after dinner, try serving them with a small glass of sweet dessert wine or even a spiced rum cocktail.

Storage and reheating tips

These cookies store beautifully! Keep them in an airtight container at room temperature for up to five days, though they rarely last that long in my house. If you want to freeze them, lay them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe container or bag. They’ll keep in the freezer for up to three months! To enjoy, just let them thaw at room temperature for a bit, or pop them in the microwave for about 10 seconds for that fresh-out-of-the-oven warmth.

Adjusting for different serving sizes

This recipe makes about 24 cookies, but if you need more (or fewer), scaling the ingredients is easy. Just remember, the smaller the batch, the less time the dough might need to chill in the fridge. Conversely, if you double the recipe, make sure to chill the dough for the full hour, as the larger amount will take longer to firm up.

Potential issues? Here’s some friendly advice

Overbaking: These cookies won’t get golden brown, so keep an eye on the clock! Overbaking them can result in a dry texture.
Sticky dough: If your dough is too sticky to roll after chilling, try dusting your hands with a little flour to help shape the cookies.

Time to get baking!

I hope you’ll give these cinnamon cream cheese cookies a try. They’re perfect for any occasion, from a cozy afternoon snack to a party treat. And don’t be afraid to experiment—add your own twists, try different spices, or even play around with the coating. I can’t wait to hear how they turn out for you!

Frequently Asked Questions:

Can I freeze the dough?
Absolutely! Just roll the dough into balls, freeze them on a tray, then transfer to a freezer-safe container. Bake straight from frozen, just add a minute or two to the bake time.
What if I don’t have cream cheese?
You can use mascarpone or even ricotta for a different texture, though the flavor won’t be quite the same.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour, and they’ll turn out beautifully.
How do I know when they’re done?
They’ll puff up and look set, but they won’t brown. Trust the timer and avoid overbaking!
Can I make them ahead of time?
Definitely! The dough can be made a day ahead and stored in the fridge, or baked cookies can be stored for up to five days.

Cinnamon Cream Cheese Cookies Recipe