Snickerdoodles are already that cozy, cinnamon-sugar classic—but this version has a little secret: cream cheese. It melts into the dough and gives you extra soft centers that stay tender for days (aka the dream).
These cookies bake up thick, lightly tangy, and perfectly crackly on top, with that signature cinnamon sparkle. If you’re team “soft cookie forever,” you’re in the right place.
Why You’ll Love This
Cream cheese makes these snickerdoodles plush and bakery-style without being cakey, while the cinnamon-sugar coating gives you that nostalgic crunch on the outside and melt-in-your-mouth softness in the middle.
Ingredients
- 2 3/4 cups (330g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (113g) unsalted butter, softened
- 4 ounces (113g) cream cheese, softened (block-style)
- 1 1/4 cups (250g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- For rolling: 1/3 cup (67g) granulated sugar
- For rolling: 2 teaspoons ground cinnamon
How to Make It
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and cream cheese together until completely smooth and creamy, about 1–2 minutes. Scrape down the bowl so there are no cream cheese streaks.
- Add the 1 1/4 cups sugar and beat again until light and fluffy, about 1 minute. Mix in the egg and vanilla until just combined.
- Add the dry ingredients to the wet ingredients and mix on low until a soft dough forms. Don’t overmix; stop as soon as the flour disappears.
- In a small bowl, stir together the rolling sugar and cinnamon.
- Scoop dough into 1 1/2-tablespoon portions (about 30–35g each). Roll into balls, then roll generously in the cinnamon-sugar.
- Place dough balls 2–3 inches apart on the baking sheets. Bake for 9–11 minutes, until the edges look set but the centers still look slightly underdone and puffy.
- Cool on the baking sheet for 5–10 minutes (this finishes the center without drying it out), then transfer to a rack to cool completely.
Tips for the Best Results
- Use block cream cheese: Spreadable tub cream cheese has more moisture and can make the dough too loose.
- Room temp matters: Softened butter and cream cheese blend smooth, which helps the cookies bake evenly and keeps the texture ultra-tender.
- Don’t overbake: Pull them when the edges are set and the middle still looks a little soft. They’ll finish as they cool.
- Measure flour the right way: Spoon flour into the measuring cup and level it off. Too much flour can make the cookies thick but dry.
- Want extra thick cookies? Chill the dough for 30–45 minutes before scooping, especially if your kitchen is warm.
- Even sizes = even baking: A cookie scoop is the easiest way to get consistent results.
Variations
- Brown sugar twist: Swap 1/4 cup of the granulated sugar in the dough for light brown sugar for a slightly deeper, caramel-y vibe.
- Chai snickerdoodles: Add 1/4 teaspoon ground cardamom and a pinch of ground ginger to the cinnamon-sugar coating.
- Stuffed centers: Freeze small cubes of cream cheese (sweetened with a little powdered sugar) and wrap dough around them for a cheesecake-style center.
- Mini cookies: Scoop 1 tablespoon portions and bake 7–9 minutes—perfect for snack plates and cookie boxes.
- Extra cinnamon: Add 1/2 teaspoon cinnamon to the dough for even more cozy flavor.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days (they stay impressively soft). For longer storage, freeze in a zip-top freezer bag for up to 2 months. To get that fresh-from-the-oven feel, warm a cookie in the microwave for 8–12 seconds.
FAQ
Do these taste like cream cheese?
Not strongly. The cream cheese adds a subtle tang and, more importantly, a super soft, tender center. It tastes like a richer snickerdoodle, not cheesecake.
Why do I need cream of tartar in snickerdoodles?
Cream of tartar gives snickerdoodles their classic tang and helps create that signature crackly top. If you skip it, the cookies will still bake, but the flavor won’t be quite as “true snickerdoodle.”
My dough feels sticky—what should I do?
A slightly soft dough is normal because of the cream cheese. If it’s hard to roll, chill it for 30–45 minutes. Also double-check that you used block cream cheese and measured the flour correctly.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 48 hours. When you’re ready to bake, let it sit at room temperature for about 15 minutes so it’s scoopable, then roll in cinnamon sugar and bake.
How do I keep the centers extra soft?
Three things: don’t overbake (take them out when the center looks slightly underdone), let them cool on the baking sheet for a few minutes, and store them airtight once fully cooled. That combo locks in the soft middle.