Description
These Best Cinnamon Cream Cheese Cookies are soft, tender, and bursting with cinnamon flavor. Perfectly coated with cinnamon sugar, these delightful cookies balance cream cheese richness with sweet and spicy cinnamon, making for an irresistible treat that’s easy to prepare and ideal for sharing.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bean paste or extract
- Pinch kosher salt
- 1 3/4 cup all-purpose flour
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Cream Butter and Cream Cheese: In a large bowl, use a hand mixer to beat the softened butter and cream cheese together until smooth and creamy.
- Add Powdered Sugar: Slowly add the powdered sugar to the butter and cream cheese mixture, blending until fully combined and smooth.
- Mix in Wet Ingredients: Add the egg, baking powder, vanilla bean paste (or extract), and a pinch of kosher salt. Mix until everything is well incorporated.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, mixing slowly and scraping down the sides as needed until a soft dough forms.
- Chill Dough: Cover the dough and refrigerate it for one hour to rest and firm up, which helps control spreading during baking.
- Prepare Oven and Baking Sheets: Preheat your oven to 375°F. Line baking sheets with parchment paper to prevent cookies from sticking and spreading too much.
- Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon and set aside for coating the cookies.
- Form and Coat Cookies: Roll the dough into 1-inch balls (about 2 teaspoons each). Roll each ball in the cinnamon sugar mixture until well coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for puffing.
- Bake Cookies: Bake for 9 minutes, until the cookies are just set and puffed but not golden—overbaking will harden them.
- Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- You can easily double or halve this recipe depending on how many people you are serving.
- These cookies can be frozen; ensure they are wrapped properly to maintain freshness.
- Do not skip chilling the dough before baking, as it helps prevent excessive spreading and improves texture.
- Bake the cookies on parchment or Silpat-lined baking sheets to reduce spreading and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
