Posted in Recipes on 17.05.2021
Cinnamon Sugar Vegan Cream Cheese Cookies
prep: 15 mins / cook: 15 mins / inactive: 60 mins / total: 1 hour 30 mins / quantity: 24 cookies Print recipe?
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 …
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!
Cinnamon Sugar Vegan Cream Cheese Cookies
prep: 15 mins / cook: 15 mins / inactive: 60 mins / total: 1 hour 30 mins / quantity: 24 cookies
- 1/2 cup (115g) vegan butter
- 1/2 cup (115g) cream cheese
- 1 + 1/2 cups (175g) icing sugar
- 1 tblsp ground flax seeds
- 1/2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/4 cup (40g) cornflour
- 1 + 3/4 cups (260g) plain flour
- 1/4 cup (50g) caster sugar
- 1 tsp ground cinnamon
- Using a stand mixer cream the butter until pale and fluffy - this should only take a minute or two. Scrape down the sides of the bowl a couple of times too. If doing the mixing by hand you'll need to soften the butter beforehand
- Add the cream cheese and icing sugar and beat in until well mixed
- Beat in the flax seeds, baking powder, nutmeg and cornflour
- Add the flour and briefly beat just until it's mixed in. Try not to over-mix
- Roll the dough into roughly golf ball sized balls and flatten slightly between the palms of your hands. Lay each cookie onto a lined baking tray - the cookies don't spread too much so can be spaced reasonably close together
- Put the tray(s) in the fridge for an hour
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5
- Mix the caster sugar with the cinnamon then dip each cookie into the sugar, turning and lightly pressing to thoroughly coat each cookie. Return to the tray
- Bake the cookies for 15 minutes
- Eat while they're warm or allow to cool completely on the tray before storing in an airtight container
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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