Description
These Cinnamon Cream Cheese Cookies are soft, tender, and bursting with warm cinnamon flavor. Cream cheese and butter provide a rich, velvety texture, while a cinnamon-sugar coating adds a delightful sweet-spiced crust. Perfect as a comforting dessert or a festive treat for holidays and gatherings.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1¾ cups all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
Coating
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, use a mixer to beat the softened butter, cream cheese, and 1 cup of granulated sugar together until the mixture becomes light and fluffy, which typically takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can toughen the cookies.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the remaining ¼ cup granulated sugar with 1 tsp ground cinnamon, stirring well to combine.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each dough ball in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges are set and the tops are slightly cracked, indicating they are done but still soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake them and let them finish setting on the baking sheet after removing from the oven.
- Refrigerating the dough for 30 minutes before baking can help create a puffier texture in the cookies.
- Make sure the butter and cream cheese are properly softened for better mixing consistency.
- You can double the cinnamon sugar coating if you prefer a stronger cinnamon flavor on the exterior.
