Bake soft, pillowy cinnamon-cream cheese cookies this season. These Snickerdoodle Cream Cheese Cookies are an ideal addition to your holiday baking lineup.
This post is sponsored by Challenge Dairy. All opinions are my own.
Snickerdoodle Cream Cheese Cookies
Confession: it’s September and I’m already planning for Thanksgiving and Christmas. Between trips, holiday meals, shopping, and cookie exchanges, I like to map out baking early so everything runs smoothly.
I typically bake plates of treats to share with friends and neighbors, and these Snickerdoodle Cream Cheese Cookies are always on the list. They bake up puffy and light, with that irresistible soft texture everyone loves.
This recipe is one of my favorites for the holidays — and honestly, year-round. The cookies are tender and pillowy with just the right cinnamon-sugar finish, and they require only a handful of simple ingredients.
I often use Challenge dairy in my baking, especially Challenge Cream Cheese for this recipe. Their products are made by a cooperative of California family-owned dairies and are known for quality and consistent flavor.
Other recipes you may enjoy
- Chocolate Snickerdoodles
- Snickerdoodle Cupcakes
- Easy Snickerdoodles and a Cinnamon Caramel Frosting
- Snickerdoodles
- Snickerdoodle Cake
Snickerdoodle Cream Cheese Cookies
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Equipment
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mixing bowl
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baking sheets
Ingredients
- ½ cup unsalted Challenge Butter, softened 1 stick
- 4 ounces Challenge Cream Cheese room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups cake flour
- ½ teaspoon baking powder
- cinnamon sugar, for rolling
Instructions
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Preheat the oven to 375°F. Line two baking sheets with parchment paper.
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In a large bowl, cream together the butter, cream cheese, and sugar until smooth. Add the egg and vanilla and mix well. Stir in the cake flour and baking powder until combined.
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Refrigerate the dough for at least one hour to firm up.
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Scoop walnut-size portions of dough and roll each in cinnamon sugar until fully coated. Place the dough balls on the prepared baking sheets, spacing them apart.
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Bake 9–11 minutes, or until the edges on the underside just begin to turn golden.
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Allow cookies to cool on the baking sheet for 3–4 minutes, then transfer to a cooling rack to cool completely.
Notes
- Cool cookies fully on a wire rack. Store in an airtight container at room temperature for short-term storage or freeze for longer keeping.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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