Only a few simple ingredients are needed to make these soft cream cheese cookies. They’re coated in crunchy cinnamon sugar before being baked to chewy perfection!

These melt in the mouth cream cheese cookies are just about everything you want in a cookie.  And I’m now borderline obsessed with them.  They’re SO easy to make and are a pure delight to eat!

Phil asked me why cream cheese in a cookie?  I wanted a soft, moist, delicate cookie without, of course, using eggs.  And ever since seeing those wonderful things called snickerdoodles I’ve REALLY wanted to a) make and b) eat.  I love their crinkly, cinnamon sugar crusted tops and their fluffy, cloud like middles.  Cream cheese helps with both texture and flavour.

The ONLY bad thing about these cookies is it’s impossible to only eat one.  Or even just two.  It’s WAY too easy to inhale the tray as they leave the oven.  I can’t stop making them.  The smell as they bake is just wonderful, full of sweet vanilla and cinnamon.  This cream cheese cookie recipe makes quite a few so you’ll be happy to know they are just as good a day later.  Don’t ask me what they’re like after that.  They never make it that far.

A little cookie story …

The day I made these to photograph the window cleaner turned up.  If you don’t know, I do most of my photography on the floor in front of the patio door.  It’s where the best natural light is and I’m too lazy to be bothered with a tripod.  So a background board on the floor allows me to take top down flat lay photos as well as all the others from various angles.  The window cleaner was cleaning the patio door and motioned he’d quite like to try a cookie.  Queue dog wrangling while trying to get the cookie out the door without the dogs escaping.  Which was a ruse by the two dogs to actually become cookie thieves.  Have you ever tried getting food out of a dogs mouth once it decides you’re NOT getting it?

How to make Vegan Cream Cheese Cookies:

Cream the vegan butter.  You can do this by hand but if you have it, use a stand mixer.  If you go the manual route, you’ll definitely want to soften the butter beforehand.  I wouldn’t recommend using margarine spread as it probably won’t let the cookies hold their shape upon baking.  Use the hard block type vegan butter instead.  Beat until pale and fluffy.

Add the cream cheese.  Scrape down the sides of the bowl a couple of times.

Add the icing sugar, flax seeds, baking powder, nutmeg and cornflour.  Beat until well mixed then add the flour and beat until it’s just mixed in.  Try not to over-mix at this stage.  You want to keep all that lightness you’ve beaten in.

Roll balls of the mixture between your palms.  I made mine roughly golf ball sized.  Then flatten slightly before laying onto a prepared baking tray.  They don’t spread so you can space reasonably close together.

Chill for an hour in the fridge.  This helps the butter and cheese set again, so the cookies don’t spread too much when baked. They will dome slightly then flatten as they cool, leading to that lovely crinkle top.

Mix the caster sugar with the ground cinnamon.  Then dip each chilled cookie in the sugar, turning and lightly pressing so that the sugar thoroughly coats each one.  Return to the tray then bake at 170 fan oven for just 15 minutes.

These are delicious warm but just as good once they’ve cooled.   Store in an airtight container once they’ve cooled completely.  If they last that long 😉

Looking for more vegan cookie ideas?  Try these …

Chocolate Orange Shortbread Cookies

Oatmeal Cookies

Chocolate Chunk Cookies

Chia Chocolate Cookies

Coconut, Almond and Chocolate Cookies

I’d also love to hear from you if you make these Cinnamon Sugar Vegan Cream Cheese Cookies! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

Don’t forget to follow us on YouTube, Facebook or Pinterest for even more recipe inspiration and chat, competitions, behind the scenes and so much more!