Tender Cream Cheese Snickerdoodle Cookies
These tender cream cheese snickerdoodle cookies feature soft centers with a delicate cinnamon sugar crust, offering a cozy twist on a classic treat. They are quick, easy, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 4 ounces (113g) cream cheese, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Cinnamon sugar coating:
- ¼ cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- In a large mixing bowl, beat softened butter, cream cheese, and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined.
- In a small bowl, mix granulated sugar and ground cinnamon for the coating.
- Use a cookie scoop or tablespoon to portion dough (about 1 ½ tablespoons or 20g per cookie). Roll each ball in the cinnamon sugar mixture until fully coated.
- Place coated dough balls on prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers look slightly soft. The tops should have a light crackle but not be browned.
- Let cookies rest on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use room temperature ingredients for best results. Avoid overmixing after adding flour to keep cookies tender. Bake until edges are set but centers look slightly underdone to maintain soft centers. Chill dough for 10 minutes if too sticky to handle. Rotate baking sheets halfway through baking for even cooking. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut cream cheese and vegan butter with a flax egg substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: snickerdoodle cookies, cream cheese cookies, soft center cookies, cinnamon sugar cookies, easy cookie recipe, tender cookies