Cream Cheese Snickerdoodles

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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!).

Cream Cheese Snickerdoodles. One with a bite taken out of it.

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.


  • 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.

Cream Cheese Snickerdoodles

5 from 25 votes
Super soft Cream Cheese Snickerdoodles! These are even better than the original!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Samantha Merritt
Servings: 35


  • 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


  • cup granulated sugar
  • 1 Tablespoon ground cinnamon


  • 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.
  • Add sugar and beat until light and creamy and well-combined.
  • Add eggs and vanilla extract. Stir well.
  • In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon.
  • 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.
  • 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.
  • 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.
  • Place on prepared cookie sheet at least 2” apart and bake on 350F for 10-13 minutes.
  • 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.



Serves: 35

Calories151kcal (8%)Carbohydrates21g (7%)Protein2g (4%)Fat7g (11%)Saturated Fat4g (20%)Cholesterol27mg (9%)Sodium81mg (3%)Potassium43mg (1%)Fiber1g (4%)Sugar12g (13%)Vitamin A220IU (4%)Calcium10mg (1%)Iron0.6mg (3%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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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  1. 5 stars
    Oh my goodness! These cookies are delicious and a huge hit with my family and coworkers. I froze some and they were perfect when thawed. I’ll be using this recipe again (but maybe not sharing the recipe so I can get all the raves.) Thanks for sharing!

  2. 5 stars
    I was looking for a recipe to use up a half block of cream cheese, tried these, and so glad I did. These are delicious and a huge hit with the whole family. I got 38 good size, soft, tasty cookies. First and only snickerdoodle recipe I’ll use. Thanks!

  3. 5 stars
    Fantastic! First snickerdoodles I’ve ever made that didn’t turn out flat, and they were soft and tasty to boot. This recipe is a keeper and will be added to my list of Christmas favorites!!

  4. 5 stars
    Everyone that have sampled these cookies are crazy over them. I’ve used Vietnamese Cinnamon from Penzeys Spice Company and it just takes the flavor up a notch!

  5. If you are new to baking, try these cookies, they will be a hit. Follow the recipe, I baked for 13 minutes, in the freezer for 1 hour, and cooled on baking sheet lined with silicone mat. All my friends gave them award winning reviews!

  6. 5 stars
    I have been doing this recipe for a while and it is absolutely the best of the best…seriously the best snickerdoodle recipe around. I do have one quick question. I really need a lot and was wondering if you think I could double this without any problems?????? Thanks in advance.

  7. 5 stars
    Made these this afternoon and they turned out great! I agree that chilling the dough is a must! I did 12 minutes at 350 on a convection oven and it was perfect! I will definitely make these again.

  8. 5 stars
    These are amazing! We added white chocolate chunks at the request of my daughter. A-MA-ZING! I got 44 good sized cookies. They might not make it until morning.

  9. 5 stars
    Have to leave another comment. I have now made several double batches of these in less than two months. They are a big hit at work, at our small gatherings and my honorary daughters family stopped in from out of state on Sunday. My three year old granddaughter loved them so much. Of course it was my husband that gave her some so at all the other places they stopped she told everyone that her grandpa gave her yummy, yummy cookies.

  10. 5 stars
    I’m not a fan of snicker doodles because I don’t like cinnamon but I decided to make these for the cookie trays I was giving for Christmas. I didn’t like how sticky the dough was to work with but everyone loved them! I forwarded the recipe to those that wanted it!

  11. 5 stars
    These were a big hit at my house. I made a double batch and they did not last long. My husband that usually doesn’t like snickerdoodles as they tend to be dry, loves them. Made another double batch for Thanksgiving at my son-in-laws parents. His cousin who says snickerdoodles are his favorites, said “these are the best ones I have ever had!”.

  12. 5 stars
    I love this recipe and have made it 5 times now since October 30…..quick question. Can I make the dough a day or two ahead of time. I am crunched for time.

  13. 5 stars
    These are the best cookies. Took them over to a neighbor, they said ” melt in your mouth good”. Family enjoyed them as well.

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