Cream Cheese Snickerdoodle Cookies Recipe for a Sweet Twist
These Cream Cheese Snickerdoodle Cookies are soft, chewy, and packed with a delightful cinnamon-sugar flavor. Perfect for any occasion, they are a twist on the classic snickerdoodle with the addition of cream cheese for extra richness.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 8 oz cream cheese softened
- 1 ½ cups granulated sugar plus extra for rolling
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon plus extra for rolling
- ½ teaspoon fine sea salt
- ¼ cup granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add the granulated sugar and vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, mixing thoroughly after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing gently until just combined.
- In a small bowl, mix together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for rolling.
- Scoop out portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden brown, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Allow cookies to cool completely for the best texture.