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These Cream Cheese Cookies are soft, buttery, and melt-in-your-mouth delicious — everything you love about a classic snickerdoodle but with a luscious cream cheese twist. The cream cheese adds incredible tenderness and just a hint of tang, while the cinnamon-sugar coating brings cozy, nostalgic flavor in every bite.
Why this recipe is so delicious: the powdered sugar gives each cookie a delicate crumb, the cream cheese keeps them ultra-soft for days, and a quick chill time helps them bake up thick and perfectly golden around the edges.
If you love baking with cream cheese, don’t miss my cream cheese spritz cookies, chocolate chip cheesecake cookies, and Philadelphia cheesecake bars—and if you’re craving something rich and chocolatey, my brown butter brownies are always a reader favorite! 💗
So grab your mixer, a little cinnamon, and let’s bake something everyone will swoon over! 💗
✨ Before You Begin
✨ Soften the butter and cream cheese. Room temperature ingredients blend smoothly and create a light, even texture.
✨ Cream longer than you think. Beat the butter and cream cheese for 2–3 minutes until pale and fluffy to trap air and make your cookies extra tender.
✨ Chill the dough for 30 minutes. It helps the flavors develop and keeps the cookies from spreading.
✨ Use parchment-lined pans. It ensures even baking and makes cleanup easy.
✨ Bake until just set. The cookies should look slightly soft in the center — they’ll firm up as they cool.
Cream Cheese Cookies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Butter: Use unsalted butter so you can control the salt balance. Creaming it with the cream cheese builds structure and gives richness.
- Cream Cheese: Four ounces add that irresistible velvety texture and subtle tang. Make sure it’s softened for even blending.
- Powdered Sugar: Dissolves easily into the butter, creating a fine crumb and meltaway texture. Using powdered sugar instead of granulated sugar keeps the cookies ultra-tender.
- Egg: Binds everything together and adds a touch of moisture. Room temperature eggs mix more evenly into the dough.
- Vanilla Extract: Use pure vanilla for the best flavor — it enhances the butter and cream cheese beautifully.
- Flour: Spoon and level your all-purpose flour for accuracy. It provides just enough structure without making the cookies tough.
- Baking Powder + Cream of Tartar: This classic duo gives the cookies their soft lift and gentle tang, just like a snickerdoodle.
- Salt: Don’t skip it — it balances the sweetness and deepens flavor.
- Cinnamon-Sugar Coating: A mix of granulated sugar and cinnamon adds warmth and that signature crisp edge.
How to Make Cream Cheese Cookies
- Cream the butter and cream cheese together until smooth and fluffy. Add the powdered sugar. Mix in the egg and vanilla. Add the dry ingredients to the creamed mixture and stir.
- Chill the dough. Scoop the chilled dough into 1½-tablespoon balls.
- Roll each ball in the cinnamon-sugar mixture to coat.
- Gently press each cookie slightly to flatten the top.
- Bake.
***See the full instructions below.
⭐ Pro Tips
⭐ Brown Butter Boost: Replace half the butter (¼ cup) with browned butter that’s been cooled to room temperature. It adds deep, nutty flavor that pairs perfectly with the cream cheese.
⭐ Flavor Enhancers: Add ½ teaspoon almond extract or a bit of lemon zest to complement the tang of the cream cheese.
⭐ Slight Chew Upgrade: Swap ¼ cup of the powdered sugar for superfine sugar for a delicate chew without losing softness.
⭐ Perfectly Soft Every Time: Pull the cookies from the oven just as the edges turn golden — they’ll finish setting as they cool.
The Cookie Science
Cream cheese works magic in cookies — its fat softens gluten strands, creating a plush, tender crumb that stays soft for days. Powdered sugar dissolves instantly into the butter-fat mixture, giving the cookies their signature meltaway texture. Chilling the dough allows the flour to fully hydrate and the fats to firm up, which prevents spreading and concentrates the buttery flavor.
Storing + Freezing + Make-Ahead Tips
Storing
- Keep cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and flavorful thanks to the cream cheese.
Freezing
- Freeze unbaked dough balls on a baking sheet until firm, then store in a zip-top freezer bag for up to 2 months. Roll in cinnamon sugar before baking.
Make-Ahead
- You can prepare the dough a day ahead — keep it covered in the fridge. Let it sit at room temperature for 10–15 minutes before scooping.
What to Serve With Cream Cheese Cookies
These cozy cookies are perfect for holidays, bake sales, or afternoon coffee breaks! Try pairing them with a warm mug of homemade crockpot hot chocolate, or serve them alongside your favorite festive treats like Italian Christmas cookies, chocolate crinkle cookies, Yugoslavian Christmas cookies, or peanut butter blossoms.
More Amazing Cookies
- Amaretti Cookies
- Italian Wedding Cookies
- No Chill Sugar Cookies
- Chocolate Christmas Cookies
- Danish Wedding Cookies
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Cream Cheese Cookies
Ingredients
- 1/2 cup (1 stick) butter soften
- 4 ounces cream cheese soften
- 1 1/2 cups powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream the butter (1/2 cup) and cream cheese (4 ounces) together in a large mixing bowl with a hand mixer on medium speed for 2–3 minutes, until smooth, fluffy, and lightened in color.
- Add the powdered sugar (1 1/2 cups) gradually and beat until creamy and well combined. Scrape the bowl as needed.
- Mix in the egg (1) and vanilla (2 teaspoons) until fully incorporated and smooth.
- In a separate bowl, whisk together the flour (1 3/4 cups), baking powder (1 teaspoon), cream of tartar (1/4 teaspoon), and salt (1/2 teaspoon) until evenly combined.
- Add the dry ingredients to the creamed mixture and stir gently with a wooden spoon or spatula just until no streaks of flour remain. Avoid overmixing.
- Chill the dough for at least 30 minutes (or up to 24 hours).
- In a small bowl, combine granulated sugar (1/2 cup) and cinnamon (1 tablespoon) for rolling.
- Scoop the chilled dough into 1 ½-tablespoons balls using a cookie scoop. Roll each ball in the cinnamon-sugar mixture to coat.
- Place on the prepared baking sheet about 2 inches apart and gently press each cookie slightly to flatten the top.
- Bake for 10–12 minutes, or until the edges are just barely golden and the centers look soft but set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Brown Butter Boost: Replace half the butter (¼ cup) with browned butter that’s been cooled to room temperature. It adds deep, nutty flavor that pairs perfectly with the cream cheese.
- Flavor Enhancers: Add ½ teaspoon almond extract or a bit of lemon zest to complement the tang of the cream cheese.
- Slight Chew Upgrade: Swap ¼ cup of the powdered sugar for superfine sugar for a delicate chew without losing softness.
- Perfectly Soft Every Time: Pull the cookies from the oven just as the edges turn golden — they’ll finish setting as they cool.
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