Snickerdoodles were part of my childhood, and my absolute favorite cookie. These comfort cookies, of course, have cream cheese, which makes them a little richer than the original snickerdoodle, and very soft and chewy.
Cream Cheese Snickerdoodle Cookies
Ingredients
I love how fluffy the snickerdoodle batter gets!
Butter and Cream Cheese – The combination of butter and cream cheese make these cookies rich in taste. You can use 6 oz. of cream cheese to reduce the richness just a little.
Granulated and Brown Sugar – I did a combination as I like a little bit of molasses in everything, plus the brown sugar keeps a nice softness.
Eggs – I used both the yolk and the whites. If I were to double this recipe I would probably only add one more egg, totaling 3 eggs for a double batch.
Extract – I used a cream cheese flavoring along with vanilla. This does add a bit more of a rich taste, so use all vanilla if you don’t want the extra boost.
Flour – I used about 3 1/2 cups for 2 sticks of butter. If you double this recipe, try 3 sticks of butter to 5 1/2 c flour. You’ll need to play with this combination, you don’t want flat and dry cookies.
Cornstarch, Tarter and Soda – Cornstarch adds some tenderness, cream of tarter gives some tang and the baking soda will give the rise to your cookie.
Cinnamon – Any good cinnamon. Add a good amount of cinnamon to the sanding sugar to roll in!
Sanding or Granulated Sugar – For rolling the dough in before baking, I prefer sanding sugar as it’s finer than granulated.
Shape a pinch of dough into a ball about 1 1/2″, roll in cinnamon and sugar, and give a nice press down.
Bake them up! If you like snickerdoodles more sweet and crunchy, I would reduce the cream cheese slightly, and use all vanilla. Either way, these cookies are creamy and delicious with a hot drink.
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Cream Cheese Snickerdoodle Cookies
- Total Time: 33 minutes
- Yield: 4 dozen 1x
Description
What is better than cream cheese in a traditional cinnamon snickerdoodle? You’ll love these easy to make, soft cookies.
Ingredients
- 2 sticks butter, softened
- 6–8 oz. cream cheese, softened
- 1 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 2 large eggs
- 1 tsp. cream cheese extract
- 1 tsp. vanilla extract
- 3 1/2 c. unbleached all-purpose flour
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/3 c. sparkling sugar
- 1/2 – 1 Tbsp. cinnamon
Instructions
- Preheat oven to 350 degrees.
- Whisk together in a separate bowl – flour, salt, 1 tsp. cinnamon, cornstarch, cream of tarter and baking soda. Set aside.
- Mix butter, cream cheese, granulated sugar, and brown sugar.
- With a stand mixer, or beaters, beat until very fluffy.
- Add eggs and extract, and mix again.
- Add flour gradually, mixing after each addition, just until combined.
- Chill for at least an hour or up to 24 hours.
- Line a baking sheet with parchment or use a silicone liner.
- Mix the sparkling sugar and 1 1/2 Tbsp. cinnamon. Roll a ball about 1/2 – 1 TBSP., and then roll in sugar.
- Place them on a cookie sheet, and bake for 10 minutes, then check. The cookie should be soft in the center, but not jiggle. Once it feels springy, take them out and let them finish baking on the cookie sheet.
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 13 minutes
- Category: Cookies and Crackers
- Cuisine: American
These instructions are frustratingly vague. Where does the brown sugar factor in? Chill for how long? Roll in what sugar, the granulated or brown? How much cinnamon for the different steps? There is a 1tsp and a 1/2 to 1 tbsp for supposedly different things. Would love to make this but there are lots on unclear steps.
Hi Alberta,
I apologize that the instructions were confusing. I see that I did forget to say mix the brown sugar in the same step as the white. So you would roll these in the granulated or sparkling sugar. I did update the instructions concerning the cinnamon, which I referred to as ‘spice’ and I’m sorry about that. I often use speculaas spice which is a combination of a few different things, and that must have been on my brain. I hope you give them a try, and please let me know if I can clarify anything else. Blessings, Theresa