These cinnamon sugar cream cheese cookies are chewy with a pleasant cinnamon flavor and a tender, delicate crumb. This easy no-chill recipe requires no cream of tartar and yields cookies that are simple to prepare and impossible to resist.
Cinnamon Sugar Cream Cheese Cookies
I developed this version from an earlier cream cheese chocolate chip cookie recipe, aiming for a softer, snickerdoodle-like texture and a clear cinnamon profile. To achieve that, I adjusted the flour and balanced spices so the cookies are flavored both inside the dough and on the exterior with a cinnamon-sugar coating.
Both granulated and brown sugar are used here. Using mostly white sugar helps keep the cookies less dense, while a bit of brown sugar adds warmth and depth of flavor. The cinnamon is split between the dough and the coating for a rounded, not-overpowering spice that comes through on each bite.
These cookies aren’t complicated: cream cheese and butter are combined, the remaining wet and dry ingredients are mixed in, and then the dough is formed into balls and rolled in the cinnamon sugar. No chilling is needed, so you move from mixing straight to baking and enjoy fresh cookies in under an hour.
Egg-Free Cream Cheese Cookies
This recipe contains no eggs. The cream cheese and butter emulsify with the sugars to create a rich, velvety dough that looks and feels similar to an egg-based batter. The result is a cookie that bakes up tender and moist while still being sturdy enough to handle rolling and coating.
Because the dough is egg-free, a small taste of raw dough is less concerning than with egg-based doughs, but it’s still best to be moderate. The uncooked dough is soft, buttery, and nicely spiced—just keep in mind that it’s meant for baking.
How to Quickly Soften Cream Cheese
The fastest method to soften block-style cream cheese is short microwave bursts: remove the paper wrapper, microwave for 15–20 seconds, then stir and press it apart; repeat until smooth and soft. Alternatively, cut the block into small cubes and spread them on a plate at room temperature for about 20 minutes; they will soften evenly without overheating.
It’s important the cream cheese is fully softened before mixing. If it remains cold and firm, lumps can form in the dough that are difficult to incorporate.
What kind of Cream Cheese to use
For baking, use full-fat block or brick cream cheese rather than the spreadable kind sold in tubs. The block variety has a firmer texture and less water content, which provides better structure and richer flavor in baked goods. The spreadable tub cream cheeses are formulated to be softer and contain stabilizers that can alter dough consistency.
The dough comes together quickly—about five minutes of active mixing. Combine softened cream cheese and butter first, then add both sugars, baking soda, salt, cinnamon, and vanilla before folding in the flour. Shaping into 2-tablespoon balls and coating with cinnamon sugar takes a bit more time, but the steps are straightforward and well worth the effort.
This is a true no-chill cookie. That means you can shape and bake right away, which is perfect when you want warm cookies without waiting.
How to know when the Cookies are done baking
These cookies bake at 325°F. I prefer this lower temperature because it produces a tender, chewy edge without over-crisping. Bake for about 10–11 minutes; bake longer if you want them chewier.
They are done when the edges are set and the centers still look slightly soft—just a touch underbaked. The outer edges should be firm to the touch while the middle remains soft. Cookies will appear a bit puffy when removed from the oven and will gently deflate as they cool. Avoid overbaking to keep them tender and chewy.
Storage
Store fully cooled cookies in an airtight container or resealable bag. These cookies hold moisture well and won’t dry out quickly; they can sit uncovered for a few hours without issue. Stored properly at room temperature, they will keep for about one week.
Should Cream Cheese Cookies be Refrigerated?
Refrigeration isn’t necessary for short-term storage; room temperature in an airtight container is fine. If you want to extend shelf life, refrigeration is an option, and these cookies also freeze well—either baked or unbaked dough balls—so you can enjoy them later.
The cream cheese gives these cookies a subtle tang, added moisture, and a delicate texture that sets them apart from ordinary snickerdoodles. If you try these cinnamon cream cheese cookies, please leave a comment to share your results—feedback from others helps refine techniques and flavors for future batches.
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Egg-Free Chewy Cinnamon Sugar Cream Cheese Cookies
Beat Bake Eat
20 mins
10 mins
30 mins
Dessert
24 Cookies
163 kcal
Ingredients
Cookies
- 6 ounces (3/4 cup) block cream cheese, softened
- 3/4 cup (1 1/2 sticks) salted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
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Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, combine the softened cream cheese and the softened butter until smooth.
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Add both sugars, baking soda, salt, cinnamon, and vanilla extract. Mix until well combined.
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Gently mix in the flour just until a cohesive dough forms.
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Make the cinnamon sugar: stir together the granulated sugar and cinnamon in a small bowl.
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Form 2-tablespoon balls of dough, roll them generously in the cinnamon sugar, and place on the prepared sheet about 2 inches apart (8–10 per sheet).
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Flatten the dough balls slightly with your palm, then bake 10–11 minutes until edges are set and centers remain slightly soft.
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Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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