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?

  • 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:

Coconut Lime Swig Cookies

Oatmeal Banana Cookies

Copycat Crumbl Raspberry Cheesecake Cookies

Best Ever Chocolate Chip Cookies

Copycat Crumbl Muddy Buddy Cookies

 

Yield: 3 dozen

Soft Cream Cheese Snickerdoodles

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.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

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

  1. In a large bowl, mix the butter and cream cheese.
  2. Add the sugar and beat until nice and fluffy
  3. Then beat in the eggs and vanilla, mixing well.
  4. Slowly add the flour, cream of tartar, cornstarch, baking soda, salt and cinnamon.
  5. Mix the flour mixture just to combine, do not over mix.
  6. Chill the dough for 30-40 minutes.
  7. Make the dough into 1 1/2" - 2" balls, then roll the balls into the cinnamon-sugar mixture.
  8. Place the cookies on a cookie sheet 1 1/2 " - 2" apart.
  9. Bake in a preheated oven at 350 degrees for 10-12 minutes or until the cookies are golden brown.
  10. Let the cookies rest on the cookie sheet for about 5 minutes before removing.

Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 141Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 102mgCarbohydrates 19gFiber 0gSugar 10gProtein 2g

 

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