
Soft, tender cookies rolled in cinnamon sugar — a perfect holiday classic that’s easy to make and impossible to resist.

This recipe for Cinnamon Cream Cheese Cookies is one of those discoveries that quietly became a household staple the first time I baked it. I found the combination during a busy December when I wanted a simple, make-ahead cookie that still felt special for holiday guests. The cream cheese and butter create a tender, almost cakey interior while the cinnamon-sugar coating gives a crackly, warmly spiced crust. Every batch I make fills the kitchen with buttery, cinnamon aroma; neighbors stop by, kids hover in the doorway, and it always seems to disappear faster than I expect.
I remember the first time my family tasted these: my skeptical aunt declared them an instant favorite and asked for the recipe before the plate was empty. They’re forgiving to make, hold their shape when chilled properly, and offer that familiar snickerdoodle nostalgia with a softer, creamier texture thanks to the cream cheese. These cookies work for cookies exchanges, classroom treats, or simply a cozy weekday afternoon with a hot cup of coffee. They’re easy enough for a novice baker but have small technique details — like chilling the dough and not overbaking — that lift them to something reliably exceptional.
Personally, I love how these bring people together. On cold afternoons I’ll bake a tray and we’ll all nibble while swapping stories. The recipe is forgiving — even a rushed baker gets great results — and the chill step rewards patience with cookies that bake evenly and hold their pretty round shape.
One of my favorite things is how reliably these perform at parties. They look homemade but taste elevated, and I’ve learned that a few extra minutes chilling always pays off. Guests often ask if they’re a variation of snickerdoodles, and I love explaining how the cream cheese creates that tender, almost cake-like interior that sets them apart.
Store baked cookies in an airtight container at room temperature for up to 3 days; separate layers with parchment to preserve the cinnamon crust. For longer storage, freeze cooled cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. To reheat, thaw at room temperature and warm for 5-7 minutes in a 300°F oven to refresh the texture. If you freeze unbaked dough balls, bake from frozen adding 1-2 minutes to the bake time and allow a couple extra minutes on the sheet to come to temperature.
Want to tweak these? Substitute 1/2 cup salted butter if you only have that on hand, but reduce added salt elsewhere. For a lighter treat, use reduced-fat cream cheese but expect a slightly less tender result. To make gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; texture will be a touch crumblier. If you prefer a different spice, swap the cinnamon in the coating for pumpkin pie spice or cardamom for a floral note. Vanilla bean paste can be replaced by pure vanilla extract at a 1:1 ratio.
These cookies pair beautifully with a steaming mug of coffee, chai, or hot apple cider. For a festive platter, arrange with sugared cranberries and sprigs of rosemary for contrast. Serve slightly warm to highlight the soft center, and garnish with a light dusting of powdered sugar for presentation. They’re great on dessert boards alongside shortbread, ginger snaps, and spiced nuts for variety. For an indulgent twist, sandwich two cookies with a smear of cream cheese frosting or apple butter.
The cookie borrows from the classic snickerdoodle tradition — a cinnamon-sugar coated cookie beloved in American holiday baking — but the addition of cream cheese makes it reminiscent of Eastern European pastries where dairy-enriched doughs lend tender, delicate crumbs. Rolling cookies in cinnamon sugar is a long-standing technique to add crunch and spice without creating an overpowering sweet crust. This particular combination feels like a modernized nostalgic cookie, bridging the old-fashioned homestyle cookie with softer, bakery-style textures.
In winter, add a pinch of nutmeg and cloves to the cinnamon-sugar for deeper holiday warmth. For autumn, fold in 1 teaspoon orange zest to the dough for a bright citrus lift that pairs well with apple desserts. In spring, substitute the coating with lemon-sugar and swap vanilla paste for almond extract to make a lighter, floral version. The dough can also accept mix-ins — a handful of finely chopped toasted pecans or cinnamon chips adds texture for special occasions.
Make dough ahead and portion into 1-inch balls on a tray; freeze until solid and then store in a labeled bag. This allows you to bake fresh cookies on demand in under 12 minutes. For afternoon snacks, bake half a tray and refrigerate the rest of the dough for up to 48 hours for staggered freshness. Use small airtight containers or resealable freezer bags for portion control and to keep flavors neutral in the freezer.
These cookies are simple, comforting, and adaptable — a recipe I return to again and again. Give your dough the chill it needs, resist the urge to overbake, and you’ll be rewarded with tender cookies that make any day feel a little more special.
Chill the dough at least 1 hour to prevent excessive spreading and to concentrate flavors.
Measure flour by spooning into the cup and leveling; avoid scooping which packs flour and yields dense cookies.
Do not overbake — remove when set and pale; they firm up as they cool on the sheet.
This nourishing best cinnamon cream cheese cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Best Cinnamon Cream Cheese Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a large bowl, beat 1/2 cup softened unsalted butter and 4 ounces softened cream cheese until smooth and slightly airy, about 1-2 minutes. Scrape the sides to ensure even consistency.
Gradually add 1 1/2 cups powdered sugar while mixing on low to avoid a sugar cloud. Mix until silky and uniform.
Beat in 1 large egg, 1/2 teaspoon baking powder, 1 teaspoon vanilla, and a pinch of kosher salt until just combined to avoid overmixing.
Slowly add 1 3/4 cups all-purpose flour in two additions while mixing on low. Stop when the dough forms a slightly sticky ball.
Cover the dough and refrigerate for at least 1 hour. Chilling firms the fat and helps control spread during baking.
Preheat oven to 375°F and line baking sheets with parchment. Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
Roll dough into 1-inch balls (about 2 teaspoons each), roll in cinnamon-sugar until coated, and place 2 inches apart on prepared sheets.
Bake 8-9 minutes until set but not browned. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@silksavor on social media!


Quick, no-bake strawberry protein bites made with fresh berries, coconut flour, and vanilla protein powder — a portable, healthy snack ready in 10 minutes.

Fresh strawberries, creamy vanilla yogurt, and crunchy granola turn into adorable frozen yogurt bites — a portable, healthy snack perfect for mornings and afternoons.

A cozy, pantry-friendly chickpea and tomato coconut curry soup ready in 30 minutes. Vegan, gluten-free, and packed with warming spices and bright lime.

Leave a comment & rating below or tag @silksavor on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.