Cream Cheese Snickerdoodles

I bought like 5 bricks of cream cheese at the store the other day when they were on sale - because I cannot pass up the good stuff when it's on sale! And then I had 5 bricks of cream cheese in my refrigerator. I also had a cookie exchange at work on the horizon. I googled a couple cream cheese cookie recipes and voila! These looked amazing.

I ended up doubling the recipe (but did not double the cinnamon and sugar coating mixture - I still had plenty). Make sure to keep the dough chilled between batches and handle as lightly as possible. It is a very wet / tacky dough! Also make sure your silpat is flat to the baking sheet. A couple times I've noticed the edge was slightly caught making a small air pocket between the baking sheet and silpat and the cookies any where near that always spread a lot.

These are delicious, creamy, tender cookies. I thought they were absolutely perfect. I loved the soft centers and all that crunchy cinnamony outside. Perfect for sharing!

Cream Cheese Snickerdoodles from Sweet and Savory Meals

1/2 cup unsalted butter, softened to room temperature
4 ounces cream cheese, softened to room temperature
1 1/2 cup powdered sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract
pinch kosher salt
1 3/4 cup all-purpose flour

1/4 cup granulated sugar
1 tablespoon ground cinnamon


  1. Cream the softened butter and cream cheese in the bowl of a stand mixer. Add in the powdered sugar and blend until smooth, scraping down the sides as needed. Add in the egg and vanilla extract blending again.
  2. With the speed on low, add in the baking powder, salt, and flour.
  3. Stir just until cookie dough is combined. Place saran wrap over the bowl of dough and refrigerate for at least 1 hour before proceeding.
  4. When ready to bake, pre-heat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat.
  5. Combine the cinnamon and sugar in a medium bowl and set aside. 
  6. Roll about a tablespoon of dough in your hands and toss in the sugar and cinnamon mixture. Use a fork to remove the cookie from the mixture and set on the baking sheet to avoid covering your fingers in the cinnamon sugar mixture. Place 12 cookies on the baking sheet.
  7. Bake for 8-10 minutes per batch (refrigerating dough between batches). Cookies should be very lightly browned at the bottom and no longer look "wet". Allow them to rest on the baking sheet about 5-10 minutes before moving to a cooling rack to finish cooling. 


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