Cream Cheese Snickerdoodles

These Cream Cheese Snickerdoodles are extraordinarily soft and absolutely melt in your mouth! The cream cheese adds a subtle extra tang to a classic Snickerdoodle cookie. You’re going to want to try this one out for your holiday cookie tray (or, really, for anytime!).

 

Hey everyone! Sam here from Sugar Spun Run with another sweet treat to share!

Cookies are kind of my thing. I live for the holiday season when I get to share all of my family favorites, from classic No Bake Cookies to Snickerdoodles and everything in-between! But I also love a good spin on an old classic, and that’s exactly what these Cream Cheese Snickerdoodles that I’m sharing today are!

Buttery soft, the signature tang of a classic Snickerdoodle is enhanced and transformed with the addition of half a brick of cream cheese into the batter. These cookies have the best flavor of any Snickerdoodle I’ve ever tasted. They’re also so soft that they positively melt in your mouth with each bite.

Cream Cheese Snickerdoodle Cookie Dough

Cream Cheese Snickerdoodles are relatively simple cookies to make. The dough can easily be made with an electric mixer (I don’t recommend mixing by hand because it’s important that you cream the butter, cream cheese, and sugars together) and requires only a few minutes of chilling. However, I do have a few key tips I wanted to share with you before you begin.

TIPS FOR MAKING CREAM CHEESE SNICKERDOODLES

  • Don’t leave out the cream of tartar! This is what gives Snickerdoodles their signature tangy flavor and it is a must for ANY Snickerdoodle recipe!
  • This cookie dough needs to chill for at least 30 minutes. You don’t want the dough to be so sticky that it sticks to your hands more than it sticks to itself, so if you find that the dough is still too sticky after 30 minutes, return it to the fridge for another 15 minutes or so.
  • To keep these cookies soft, make sure you don’t over-bake them. When you remove them from the oven the edges should be set and even lightly golden brown, but the centers may seem slightly under-done. Allow your cream cheese snickerdoodles to cool completely on the baking sheet, where they’ll finish baking all the way through without over-cooking. Over-baking cookies is the number 1 cause of dry, crumbly cookies. We want these to be soft and chewy and this is my favorite tip for making sure they end up that way!
  • Don’t place cookie dough on a hot cookie sheet, it’ll make your cookies spread too thin. Nobody wants a paper-thin cookie!

Cream Cheese Snickerdoodle cooling after baking

Now you’re ready to bake your own Cream Cheese Snickerdoodles.

Watch this video on how to make Cream Cheese Snickerdoodles:

Cream Cheese Snickerdoodles

5 from 7 votes
Prep Time 20 minutes
Cook Time 10 minutes
Servings 35
Super soft Cream Cheese Snickerdoodles! These are even better than the original!

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 4 oz cream cheese softened to room temperature
  • 1 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon cornstarch
  • teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon

Topping

  • cup granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

  1. Combine butter and cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy.

  2. Add sugar and beat until light and creamy and well-combined.
  3. Add eggs and vanilla extract. Stir well.
  4. In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
  5. Gradually add flour mixture to butter mixture until completely combined. Cover bowl with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.

  6. Once dough has nearly finished chilling, preheat your oven to 350F and line a baking sheet with parchment paper. Prepare your topping by stirring together sugar and cinnamon until well-mixed.
  7. Remove chilled dough from refrigerator and scoop by 1 ½ Tablespoon-sized portions. Roll into a smooth ball between your palms and roll through cinnamon/sugar topping mixture until completely coated.
  8. Place on prepared cookie sheet at least 2” apart and bake on 350F for 10-13 minutes.
  9. Cookies may still seem very soft in the center when finished baking, allow to cool completely on cookie sheet where they will finish baking without becoming overdone and dry.
Nutrition Facts
Cream Cheese Snickerdoodles
Amount Per Serving
Calories 151 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 27mg9%
Sodium 81mg3%
Potassium 43mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 220IU4%
Calcium 10mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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Comments

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    1. I like to use a plastic Tupperware but you can leave them in the fridge if you prefer. Either is great! They will last about a couple days on the counter and a week in the fridge. XOXO

  1. I made these cookies and I don’t know what happened. I followed the recipe–the batter tasted wonderful. However, when I baked them they didn’t spread out like snickerdoodles, but rather stayed in a ball and just got hard. What did I do wrong?

  2. 5 stars
    These are amazing cookies! And if you didn’t think they could get any better, make them into whoopee pies, filling made with 8 oz cream cheese, 1/4 cup sugar and teaspoon vanilla whipped till smooth and fold in cool whip, pipe and sandwich between 2 cookies. They will be a HUGE hit at any get together. But really great cookie on its own.

  3. Hi, I’m so excited to make these for the first time from scratch. Any chance the amount of butter could be lessened while maintaining the integrity of the cookie?

    1. You are welcome to experiment with different ingredients to change the butter. For these cookies I would recommend the butter for the taste and texture. Let me know how you change it! XOXO

        1. Lol. 35? Sounds about right!

          I made the dough last night. Rolling and baking tonight. First batch came out beautiful. Second will be miniature size.

          Thank you so much for the recipe!

  4. 5 stars
    Made these today and yes everyone loved them, with that said the only suggestion was that I should drop the 1/3 cup flour because they could taste it.

    1. I like to take my cookies out a little before they are done and wait about 3 to 4 minutes. If they are already cooked through, then take them off right away. As they sit on the cookie sheet they will continue to bake.

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