Soft Cream Cheese Snickerdoodles just say, “Happy Fall”. Don’t you just love the smell of cinnamon baking in the oven!?! Even though the kids are not at school as much as they use to be, these are still a perfect afternoon snack.
I love this time of year and all of the beauty the world has to offer. The trees will soon be changing and then we know that the holidays are just around the corner.
Also, I took Soft Cream Cheese Snickerdoodles to work, and my boss ate 5 of them. I hope that he liked them enough to give me a raise. 😉
What Ingredients Do I Need For Soft Cream Cheese Snickerdoodles?
Here’s a list of ingredients you’ll need to make this Cookies (scroll down for the full recipe):
- Butter
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- All purpose flour
- Cream of tartar
- Cornstarch
- Baking soda
- Salt
- Ground cinnamon
How Do I Make Soft Cream Cheese Snickerdoodles?
- In a large bowl, mix the butter and cream cheese.
- Add the sugar and beat until nice and fluffy
- Then beat in the eggs and vanilla, mixing well.
- Slowly add the flour, cream of tartar, cornstarch, baking soda, salt and cinnamon.
- Mix the flour mixture just to combine, do not over mix.
- Chill the dough for 30 – 40 minutes.
- Make the dough into 1 1/2″ – 2″ balls, then roll the balls into the cinnamon-sugar mixture.
- Place the cookies on a cookie sheet 1 1/2 ” – 2″ apart.
- Bake in a preheated oven at 350 degrees for 10 – 12 minutes.
- Let the cookies rest on the cookie sheet for about 5 minutes before removing.
How Do I Store Soft Cream Cheese Snickerdoodles?
Soft Cream Cheese Snickerdoodles are best right out of the oven, or at least slightly warm. You can keep them in an airtight container for up to five days if they are kept in a cool, dry place. If you are going to store them longer than that, then you can put your airtight container into the fridge. If the cookies are hard when you get them out of the fridge, you can warm them in the microwave for about 10 seconds to soften them.
Can I Freeze Soft Cream Cheese Snickerdoodles?
I like to make large batches of cookies and freeze them for future occasions. After they are cooled down, stack them (with wax paper between each cookie) into an airtight container and put them into the freezer.
Baked and frozen Soft Cream Cheese Snickerdoodles can last up to three months in the freezer. Thaw before eating. If the cookies are harder than you like, you can warm them in the microwave for about 10 seconds to soften them.
Can I Freeze Soft Cream Cheese Snickerdoodle Cookie Dough?
Yes, if you would like to make the batter and freeze it to use in the future, you can do that. I do suggest that you roll the dough into balls and then freeze the balls so that you can simply thaw the balls and roll them in the cinnamon and sugar mixture, then bake according to instructions.
More Delicious Cookie Recipes For You:
Copycat Crumbl Raspberry Cheesecake Cookies
Best Ever Chocolate Chip Cookies
Copycat Crumbl Muddy Buddy Cookies
Soft Cream Cheese Snickerdoodles
Soft cream cheese cookies are perfect for fall. These cookies are rolled in sugar and cinnamon, and they are a favorite of many.
Ingredients
- 1 cup butter
- 4 ounces cream cheese, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all purpose flour
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon cornstarch
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
Additional:
- 4 Tablespoons white sugar
- 4 teaspoons ground cinnamon
Instructions
- In a large bowl, mix the butter and cream cheese.
- Add the sugar and beat until nice and fluffy
- Then beat in the eggs and vanilla, mixing well.
- Slowly add the flour, cream of tartar, cornstarch, baking soda, salt and cinnamon.
- Mix the flour mixture just to combine, do not over mix.
- Chill the dough for 30-40 minutes.
- Make the dough into 1 1/2" - 2" balls, then roll the balls into the cinnamon-sugar mixture.
- Place the cookies on a cookie sheet 1 1/2 " - 2" apart.
- Bake in a preheated oven at 350 degrees for 10-12 minutes or until the cookies are golden brown.
- Let the cookies rest on the cookie sheet for about 5 minutes before removing.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 141Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 102mgCarbohydrates 19gFiber 0gSugar 10gProtein 2g
These look so soft and delicious! My little Ember loves snickerdoodles and I haven’t made them in awhile. I think I’m gonna have to give this recipe a try really soon!
I still have a few left and they are still soft! You have beautiful and smart girls;)
We love soft cookies and these sound wonderful. Thanks so much for sharing.
They are fabulous soft cookies. We do like regular crunchy snickerdoodles, but soft is also very delicious.
We love Snickerdoodles. What a great idea to use cream cheese. And you know I always have some around.
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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I love that they stay soft for 3-4 days! You have a lucky family to have such a great cook around!
Amy,
We love soft cookies and these look so yummy. Congratulations, you are being featured on TFT today. I hope you stop by. https://www.eclecticredbarn.com/2020/09/thursday-favorite-things-party.html.
Hugs,
Bev
Thank you for featuring our Soft Cream Cheese Snickerdoodles. We really appreciate that, and we love these cookies.
These look so soft, and that picture of them baking and the smell of cinnamon in the kitchen sounds so inviting for this season; I have pinned to try soon!
Don’t you love how pictures and smells can bring emotions? Thank you for pinning. I hope that you get a chance to try theses soft cream cheese snickerdoodles soon!
cookies not soft – maybe overmixed sugar/cinnamon mix (too much cinnamon) cookies came out really brown Have leftover dough will try some other ideas
Sometimes the humidity makes a difference, or if they seem a little too thick, I add a Tablespoon of milk to my doughs with any variety of cookies. Sorry they didn’t turn out for you, I agree, maybe over mixed. Thank you for stopping by and I hope that you can figure them out.:)