Snickerdoodle Cheesecake Cookies
Be the first to reviewThese are the kind of cookies that make you realize there were cinnamon-sugar flavors you had not met yet. They are soft and chewy in the center, lightly crisp around the edges, and finished with the silkiest cheesecake frosting.
The cookie has that classic snickerdoodle tang from cream of tartar, a little softness from cornstarch, and a generous cinnamon-sugar coating that gives the edges their quiet crunch.
The frosting uses lemon, miso, nutritional yeast, and lactic acid to build a rounded cheesecake tang and depth.
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The Combination I Could Not Keep Cool About
Snickerdoodle and cheesecake - I hope this combination sticks in your brain the way it did mine. The cookies are cozy with cinnamon, wonderfully chewy, and carry that little whisper of tang from the cream of tartar. Add my bright, silky cheesecake frosting on top, and the whole thing just works.
When I finished these, I actually laughed because they were that good. This is also the point when I become a little annoying and make everyone try one. I do my best not to stare while I wait for their reaction, but when something turns out like this, keeping my cool feels nearly impossible.
Ingredient notes
Key ingredients
Cream of tartar
This is what gives a snickerdoodle its signature tang. It also works with the baking soda to help the cookies spread and set with that tender, chewy center.
Cornstarch
Cornstarch softens the flour so the cookies bake up tender instead of dry. It helps keep the centers plush while the cinnamon-sugar edges get lightly crisp.
Yogurt
A small amount of yogurt adds moisture and helps the dough bake into a tender cookie.
Cream cheese
Room-temperature cream cheese makes the frosting smooth, thick, and easy to pipe or spread. The additional flavor builders create a rounded cheesecake tang.
Rising Star Cinnamon Baker's Syrup
The syrup brings cinnamon and vanilla to the frosting and gives the finished cookies their glossy drizzle.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Country Crock Plant Butter Sticks
For a non-dairy version, I use Country Crock Plant Butter Sticks in the cookie dough. Dairy butter can be used at the same listed amount and temperature.
Philadelphia Plant-Based Cream Cheese
Philadelphia Plant-Based Cream Cheese is my dependable choice when cream cheese is used in a cake batter, frosting, or icing.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
From this recipe
Tested notes
If using a flax egg, make sure it has thickened before mixing it into the dough.
If using dairy cream cheese, skip the lactic acid in the frosting.
Testing notes
Why this works
Why the dough chills
A 30-minute chill gives the flour time to hydrate and helps the butter firm back up. The cookies still spread, but they spread more evenly, with thicker centers and cleaner edges.
Why the cookie dough is weighed
Weighing each portion is my favorite way to make bakery-style cookies because every cookie bakes at the same pace. At 75 g each, the edges can set while the centers stay chewy.
How to get crisp edges and chewy centers
Use the full cinnamon-sugar coating, flatten the dough just slightly, and pull the cookies when the edges are set but the centers still look soft. They finish setting as they cool.
Why the cookies are flattened slightly
A gentle press gives the frosting a smooth place to land while keeping the centers thick and tender.
Why the cookies cool completely
The frosting needs a cool cookie so it stays creamy and defined instead of melting into the top.
Why the frosting has extra ingredients
Lemon juice, nutritional yeast, miso, and lactic acid add tang, salt, and depth to the cheesecake frosting while keeping the flavor balanced.
Inside the recipe
How It All Comes Together
From Instagram
Watch the reel
Watch the snickerdoodle dough become soft frosted cheesecake cookies.
Open the reelSmall things that matter
Tips for the best cookies
Let the flax egg gel before adding it to the dough.
Use room-temperature cream cheese for the smoothest frosting.
Coat the dough generously in cinnamon sugar so the edges bake up fragrant and lightly crisp.
Weigh each dough portion at 75 g for the most even bake.
Flatten the tops gently instead of pressing the cookies thin.
The cookies should still look a little soft in the center when they come out of the oven.
Troubleshooting
If This Happens
The dough is too soft to shape
Give it another 10-15 minutes in the refrigerator before adding more flour. It should be firm enough to roll and coat without feeling hard or dry.
The cookies spread too much
Keep each portion close to 75 g and flatten only the top. If the shaped dough feels very soft, chill it again before baking the next tray.
The cheesecake frosting looks lumpy
Start with room-temperature cream cheese and beat it smooth before the remaining ingredients go in. Scrape the bowl well, then continue mixing until the frosting looks silky.
The frosting will not hold its shape
Refrigerate the frosting briefly, then stir it and try again. It should feel creamy but sturdy enough to stay where it is piped or spread.
Before you slice
Texture and serving notes
Serve after the frosting has had a few minutes to settle.
Chill briefly for a cleaner frosting set.
Add the syrup close to serving if you want the glossiest finish.
Keep it good
Storage
Fridge
Store frosted cookies covered in the refrigerator.
Serve
Bring to room temperature before serving if you want the cookie and frosting to soften.
Recipe FAQ
Questions that come up
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More recipes to try
- Prep
- 30 min
- Bake
- 13-14 min
- Total
- 1 hr 15 min
- Yield
- 10-11 cookies
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Snickerdoodle Cookies
- 295 g all-purpose flour295 g (about 2 1/2 cups) all-purpose flour
- 5 g cornstarch5 g (about 2 1/8 teaspoons) cornstarch
- 3 g cream of tartar3 g (about 1 teaspoon) cream of tartar
- 3 g baking soda (weigh for accuracy)1/2 teaspoon baking soda
- 3 g fine sea salt (weigh for accuracy)3 g fine sea salt (weigh for accuracy)
- 125 g light brown sugar, packed125 g (about 1/3 cup + 4 tablespoons) light brown sugar, packed
- 125 g granulated sugar125 g (about 1/2 cup + 2 tablespoons) granulated sugar
- 115 g butter115 g (about 1/2 cup) butter
- 1 flax egg, or 1 egg1 flax egg, or 1 egg
- 45 g plain unsweetened yogurt45 g (about 2 tablespoons + 2 3/4 teaspoons) plain unsweetened yogurt
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
Cinnamon Sugar
- 100 g granulated sugar100 g (about 1/2 cup) granulated sugar
- 1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground cinnamon
Cheesecake Frosting
- 340 g cream cheese, room temperature340 g (about 1 1/2 cups) cream cheese, room temperature
- 106 g powdered sugar106 g (about 3/4 cup + 2 tablespoons) powdered sugar
- 1/2 teaspoon lemon juice1/2 teaspoon lemon juice
- 1 1/8 teaspoons nutritional yeast, sifted1 1/8 teaspoons nutritional yeast, sifted
- 1/4 teaspoon white or yellow miso paste1/4 teaspoon white or yellow miso paste
- Pinch of lactic acidPinch of lactic acid
- 1 1/2 teaspoons vanilla bean paste1 1/2 teaspoons vanilla bean paste
- 1 1/2 teaspoons Rising Star Cinnamon Baker's Syrup1 1/2 teaspoons Rising Star Cinnamon Baker's Syrup
To Finish
- Additional cinnamon sugarAdditional cinnamon sugar
- Rising Star Cinnamon Baker's SyrupRising Star Cinnamon Baker's Syrup
Instructions
- 1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2If using a flax egg, stir together 1 tablespoon ground flaxseed and 2 1/2 tablespoons water. Let it gel before using.
- 3In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth, lighter in color, and slightly fluffy, about 2-3 minutes.
- 4Add the flax egg or egg, yogurt, and vanilla bean paste. Mix until fully smooth and emulsified.
- 5Add the flour directly over the wet mixture, followed by the cornstarch, cream of tartar, baking soda, and salt. Mix just until no dry streaks remain.
- 6Chill the dough for 30 minutes.
- 7In a small bowl, stir together the granulated sugar and cinnamon.
- 8Scoop the dough into 75 g portions. Roll into balls, coat generously in the cinnamon sugar, then gently flatten the tops slightly.
- 9Bake for 13-14 minutes, until the edges are set and the centers still look slightly soft.
- 10Let the cookies cool completely.
- 11Beat the cream cheese until smooth. Add the powdered sugar, lemon juice, nutritional yeast, miso paste, lactic acid, vanilla bean paste, and cinnamon syrup. Beat until smooth and fluffy.
- 12Pipe or spread the cheesecake frosting onto the cooled cookies and lightly dust with additional cinnamon sugar.
- 13Drizzle Rising Star Cinnamon Baker's Syrup over each cookie before serving.
Helpful notes
- If using a flax egg, make sure it has thickened before mixing it into the dough.
- If using dairy cream cheese, skip the lactic acid in the frosting.
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Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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