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Cream Cheese Snickerdoodle Cookies

Tender Cookies made of Cream Cheese and Cinnamon and Sugar makes for the best snickerdoodles ever! Enjoy your Holidays with Sweets from us.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Bakery
Cuisine American
Servings 28
Calories 103 kcal


  • 1/2 Cup Unsalted butter (1 Stick) Softened
  • 4 Ounces Cream Cheese Softened
  • 1 & 1/2 Cup Powdered Sugar
  • 1 Egg
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla Bean Paste Or Extract
  • Pinch Kosher Salt
  • 1 & 3/4 Cup All-purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1 Tablespoon Ground Cinnamon


  • In a large bowl, place cream cheese and butter. Use a hand mixer and cream together until smooth.
    Slowly add the powdered sugar until combined then add the egg, baking powder, vanilla, and salt and mix.
    Add flour in slowly, mixing everything together until evenly combined.
    Scrape sides if needed, cover with plastic wrap and place in fridge for one hour.
    Preheat oven to 375 degrees.
    In small bowl mix the cinnamon and sugar and set aside.
    Take dough out of the fridge and roll 1 inch sie balls out. Roll the dough balls in your cinnamon and sugar mix.
    Cover a cookie sheet with parchment and place the sugared dough balls about 2 inches apart.
    Bake for 8-10 minutes, until just set. Make sure you do not overbake, it is hard to tell but they will puff up and you take your chances until you find your perfect minute.
    Let cookies cool for about 5 minutes after taking them out of the oven to let them finish and then your ready to dive in!


Make sure your oven is preheated all the way before placing the cookies in. 
Parchment paper helps the cookie to reduce spreading.