Cinnamon cream cheese cookies are the perfect treat for any occasion. With their soft texture, creamy flavor, and a hint of warm cinnamon spice, these cookies are guaranteed to become a family favorite. Whether you’re baking for the holidays or just looking for a delightful dessert, this recipe is easy to make and absolutely irresistible.
Ingredients
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Cookie Dough:
- In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy.
- Gradually add the granulated sugar and continue to beat until well combined.
- Add the egg and vanilla extract, mixing until smooth.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. This will make it easier to handle and shape.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and Coat the Cookies:
- In a small bowl, combine the sugar and cinnamon for the coating.
- Scoop out tablespoon-sized portions of dough, roll them into balls, and coat them thoroughly in the cinnamon sugar mixture.
- Bake the Cookies:
- Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down each ball to flatten slightly.
- Bake for 10–12 minutes, or until the edges are set and the tops appear slightly cracked.
- Cool the Cookies:
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serving Suggestions:
- These cookies pair perfectly with a warm cup of tea, coffee, or milk. Serve them as an afternoon snack, dessert, or part of a holiday cookie platter.
- Storage Tips:
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
FAQs
1. Can I use low-fat cream cheese in this recipe?
Yes, but using full-fat cream cheese will give the cookies a richer and creamier texture.
2. Can I make the dough ahead of time?
Absolutely! The dough can be prepared and stored in the refrigerator for up to 2 days before baking.
3. Can I substitute the cinnamon sugar coating with another flavor?
Yes, you can experiment with coatings like powdered sugar, cocoa powder, or even a mix of nutmeg and sugar for a unique twist.
4. What should I do if my cookies spread too much?
Make sure the dough is properly chilled before baking, as warm dough tends to spread. Also, avoid overmixing the dough, which can affect the texture.
Enjoy making and savoring these delightful cinnamon cream cheese cookies!
PrintBest Cinnamon Cream Cheese Cookies Recipe
These cookies are tender and buttery, with a subtle tang from the cream cheese and a sweet cinnamon-sugar coating. They’re easy to make and even easier to enjoy!
- Prep Time: 15 minutes (plus 1 hour chilling time)
- Cook Time: 8-9 minutes per batch
- Total Time: Approximately 1 hour 30 minutes
- Yield: Approximately 28 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of kosher salt
- 1 3/4 cups all-purpose flour
- For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Add the egg, vanilla extract, baking powder, and a pinch of salt. Mix until fully incorporated.
- Slowly add the all-purpose flour, mixing until just combined. Avoid overmixing to ensure tender cookies.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and preventing excessive spreading during baking.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Cinnamon-Sugar Coating:
- In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
- Shape and Coat the Cookies:
- Scoop out approximately 2 teaspoons of dough and roll it into a 1-inch ball.
- Roll the dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 8-9 minutes, or until the cookies are just set. They should be slightly puffed and may not turn golden brown. Avoid overbaking to maintain a soft texture.
- Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure that the butter and cream cheese are fully softened to room temperature before mixing to achieve a smooth, creamy dough.
- Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
- Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months.