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Bake up some soft, pillowy, cinnamon-cream cheese cookie goodness! Add these Snickerdoodle Cream Cheese Cookies to your holiday baking menu!

Snickerdoodle Cream Cheese Cookies piled up on a white plate.

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This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.

Snickerdoodle Cream Cheese Cookies

You guys, I have a confession. It’s September, and I’m already starting to think ahead to Thanksgiving and Christmas! I start planning the logistics of November and December at this time of the year. Between trips, holiday meals, shopping, and holiday baking, there are many things to get in order!

I usually make plates full of goodies to share with friends and neighbors. And you can bet these Snickerdoodle Cream Cheese Cookies will be on the list! Everyone loves how puffy and light they are!

This Snickerdoodle Cream Cheese Cookies recipe is one of my favorite Christmas cookie recipes (and, let’s be honest, year-round cookie!). They’re so pillowy soft, with just the perfect amount of cinnamony sweetness. You’ll only need a few ingredients before you start baking.

Snickerdoodle Cream Cheese Cookies piled on a white plate close up.

One of my favorite secret weapons in my baking recipes is Challenge Butter – and in the case of my Snickerdoodle Cream Cheese Cookies, Challenge Cream Cheese.

Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging. It’s made the right way – the old-fashioned way! With no hormones, additives, or fillers and farm to fridge in just TWO days, Challenge dairy products have a taste you’ll love – my family does!

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A cooperative of California family-owned dairies founded more than 100 years ago, Challenge is proud to sell its products NATIONALLY. I’m happy to share that Challenge is now available in Kroger stores. Look for it at a store near you! To find retailers near you, visit www.challengedairy.com/where-to-buy.

Snickerdoodle Cream Cheese Cookies piled on a plate.

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Snickerdoodle Cream Cheese Cookies piled up on a white plate.
Bake up some soft, pillowy, cinnamon-cream cheese cookie goodness! Add these Snickerdoodle Cream Cheese Cookies to your holiday baking menu!
4.35 from 236 votes
Servings: 25 cookies

Snickerdoodle Cream Cheese Cookies

By Jamie Sherman
Bake up some soft, pillowy, cinnamon-cream cheese cookie goodness! Add these Snickerdoodle Cream Cheese Cookies to your holiday baking menu!
Prep: 10 minutes
Cook: 11 minutes
Total: 21 minutes

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Ingredients 

  • ½ cup unsalted Challenge Butter, softened, 1 stick
  • 4 ounces Challenge Cream Cheese, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¾ cups cake flour
  • ½ teaspoon baking powder
  • Cinnamon sugar

Instructions 

  • Preheat oven to 375°F. Line two baking sheets with parchment paper and set them aside.
  • In a large mixing bowl, cream together the butter, cream cheese, and sugar with a handheld mixer. Add the egg and vanilla. Mix well. Add the cake flour and baking powder. Mix well.
  • Refrigerate dough for at least an hour.
  • Scoop a walnut-size ball of cookie dough into the cinnamon sugar. Roll each ball until completely coated. Place cookie dough on the prepared baking sheet. Repeat with the remaining cookie dough.
  • Bake 9-11 minutes or until the underside edges just begin to turn golden.
  • Cool cookies on a baking sheet for 3-4 minutes before transferring to a cooling rack to cool completely.

Notes

  • Cool cookies completely on a wire rack. Then store them in an airtight container on the counter for now or in the freezer for long term.

Nutrition

Serving: 1cookie, Calories: 115kcal, Carbohydrates: 15g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 26mg, Potassium: 19mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 185IU, Calcium: 13mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.35 from 236 votes (236 ratings without comment)

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8 Comments

  1. Susan McInnes says:

    Do these freeze well?

    1. Jamie says:

      I have never frozen them, but I think they would be ok in an airtight container, with some kind of wax paper or parchment paper between the layers. I hope that helps.

  2. Skyler says:

    Made these today! Followed the recipe, unfortunately though the cookies did not spread once baked so they don’t look nearly as lovely as the ones in the pictures since they have to be manually flattened. Tastes good though!

  3. Jill says:

    I made these last night and they turned out well. I like that they are slightly more cakey than flat snickerdoodles. These are not crisp, but that is the nature of this recipe. My 13 year old son said they were “really good.”

  4. Grace Carol says:

    These are so delicious! My only suggestion is that because the dough is refrigerated for an hour, the instruction to preheat the oven should be later in the recipe.

  5. Sue says:

    Can I use almond flour instead of cake flour, to make it more keto friendly?

    1. Jamie says:

      I have never tried that so I can’t offer any advice. Sorry!

  6. email qna says:

    The cookies look so great! Thank you for sharing the recipe!