Cinnamon Cream Cheese Cookies – Soft, Tangy, Melt-in-Your-Mouth & Perfectly Spiced

Cinnamon Cream Cheese Cookies – Soft, Tangy, Melt-in-Your-Mouth & Perfectly Spiced

These Cinnamon Cream Cheese Cookies are soft, pillowy, and irresistibly tender — the perfect blend of warm cinnamon spice and creamy, tangy richness from the cream cheese. They’re like snickerdoodles’ sophisticated cousin: delicately sweet, melt-in-your-mouth soft, and rolled in a fragrant cinnamon-sugar coating that caramelizes beautifully in the oven. If you love cozy cookies with a bakery-style texture and a hint of cheesecake flavor, this recipe is guaranteed to become a new favorite. Ideal for Christmas, fall baking, cookie boxes, or year-round cravings.

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Prep Time 10

Cook Time 30

Servings: 20 Cookies

Ingredients Equipment Method Notes

Ingredients

Cookie Dough

½ cup unsalted butter softened
4 oz cream cheese softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
Cinnamon-Sugar Coating
¼ cup granulated sugar
1 tbsp cinnamon

Equipment

Hand or stand mixer
Mixing bowls
Parchment-lined baking sheets
Cookie scoop
Cooling rack

Method

Step 1: Cream Butter, Cream Cheese & Sugar

Beat softened butter, cream cheese, and sugar for 2–3 minutes until pale and fluffy.
Add:
egg
vanilla
Mix until smooth and creamy.

Step 2: Mix Dry Ingredients

In a separate bowl whisk:
flour
baking powder
baking soda
salt
cinnamon
Add dry mixture to wet on low speed until a soft dough forms.
Chill 30 minutes for easier rolling and thicker cookies.

Step 3: Prepare Cinnamon-Sugar

Mix:
¼ cup sugar
1 tbsp cinnamon
Set aside.

Step 4: Scoop & Bake

Preheat oven to 350°F (175°C).
Scoop 1.5 tbsp dough balls.
Roll generously in cinnamon-sugar mixture.
Place 2 inches apart on lined baking sheets.
Bake 10–12 minutes:
Edges set
Tops puffed
Centers slightly underbaked
Cool 5 minutes on tray, then transfer to rack.

Notes

🧊 Storage & Freezing

Room Temp: 4–5 days
Fridge: 1 week

Freeze:

Dough balls: 2–3 months

Baked cookies: 2 months

🥄 Variations

Cheesecake-Filled Cinnamon Cookies
Wrap dough around a small cube of sweetened cream cheese.

Brown Butter Version
Brown the butter first for richer flavor.

Churro Cream Cheese Cookies
Add extra cinnamon + vanilla glaze drizzle.

Maple Cinnamon Cookies
Add 1 tsp maple extract to dough.

Pumpkin Spice Version
Replace some cinnamon with pumpkin spice.

Snickerdoodle Cream Cheese Cookies
Add ½ tsp cream of tartar.

Chocolate Chip Cinnamon Cream Cheese Cookies
Fold in mini chocolate chips.

Gluten-Free
Use a 1:1 GF flour blend.

Cinnamon Frosted Cookies
Add a light cream cheese cinnamon glaze.

Cinnamon Roll Cookies
Drizzle with cream cheese icing.

❓ 10 FAQs

Why chill the dough?
Helps cookies stay thick and soft.

Can I use low-fat cream cheese?
Not recommended — affects texture.

Why are my cookies spreading?
Dough too warm — chill longer.

Can I freeze dough?
Yes — freeze scooped dough balls.

Can I reduce sugar?
Slightly — but affects softness.

Why cream cheese?
Adds moisture, tang, and melt-in-your-mouth tenderness.

Can I make them bigger?
Yes — add 2–3 minutes to bake time.

Can I double the recipe?
Absolutely.

Do they taste like cheesecake?
Mildly — soft tanginess but still classic cookie flavor.

Are they soft or chewy?
Soft-chewy with creamy centers.

🏁 Conclusion

These Cinnamon Cream Cheese Cookies are everything you want in a cozy dessert: buttery, soft, warm-spiced, and incredibly tender thanks to the cream cheese in the dough. Rolled in cinnamon sugar and baked to perfection, they offer the perfect balance of sweetness, creaminess, and spice — ideal for the holidays, gifting, or anytime cookie cravings strike.

Simple to make, impossible to resist.