Name: Cinnamon Cream Cheese Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon

Jump to Recipe· 4.7 from 8 reviews

If you’re anything like me and love the sweet, subtle spice of cinnamon paired with a soft, buttery bite, you’re going to flip for this Cinnamon Cream Cheese Cookies Recipe. These cookies are tender, melt-in-your-mouth good, and have just the right balance of rich cream cheese and warm cinnamon flavor. Trust me, once you try these, they’ll be your go-to for gatherings, gifting, or anytime you need a cozy treat. Stick around because I’m sharing all my best tips and tricks to make sure your batch turns out perfectly every single time!

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Why This Recipe Works

Cream Cheese Magic: The cream cheese keeps the cookies incredibly soft and adds a luscious richness that you won’t get in your regular sugar cookies.
Chilling for Perfect Texture: Resting the dough in the fridge helps prevent spreading and gives the cookies that ideal tender chew.
Cinnamon Sugar Coating: Rolling the dough balls in cinnamon sugar before baking adds a sweet, spicy crunch on the outside while keeping the inside soft and tender.
Simple Ingredients, Big Flavor: Using vanilla bean paste instead of extract really elevates the aroma and depth of flavor.

Cinnamon Cream Cheese Cookies, soft cinnamon sugar cookies with cream cheese, easy homemade cinnamon cookies, melt-in-your-mouth cinnamon cookies, buttery cream cheese cookies - A black plate filled with a pile of eleven round, soft-looking light beige cookies, each covered with a dusting of fine brown cinnamon powder, creating a slightly rough texture on the surface. Two cinnamon sticks lie on top, crossing over the cookies, adding warm brown tones and a woody texture. Surrounding the plate are festive decorations including glossy, bright red berries on thin brown stems and a large, old-fashioned bronze bell. The scene is set on a white marbled surface that contrasts with the black plate and the warm colors of the cookies and decorations. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together beautifully to create cookies that are tender yet hold their shape, with a perfect sweet-spiced crunch on the outside. I always recommend using quality cream cheese and fresh cinnamon for the best flavor.

Unsalted butter: Softened butter adds creaminess and helps create that tender crumb without overpowering the cinnamon flavor.
Cream cheese: This is the star that makes these cookies soft and slightly tangy—don’t skip or substitute with a low-fat version.
Powdered sugar: It blends smoothly into the dough, ensuring a delicate sweetness and helps achieve a smooth cookie texture.
Egg: Adds moisture and helps bind the cookie dough together for perfect texture.
Baking powder: Just a touch creates a slight rise for that gentle puffiness.
Vanilla bean paste or extract: Vanilla bean paste brings those tiny flecks and a richer vanilla flavor—if you don’t have it, extract works fine too.
Kosher salt: Balances the sweetness and enhances all the other flavors.
All-purpose flour: The main structure of the cookie; be sure to measure carefully to avoid dryness.
Granulated sugar: Mixed with cinnamon for coating, it adds a nice crunchy texture and extra burst of sweetness.
Ground cinnamon: Freshly ground if possible, for that unbeatable warm spice flavor on the outside of every cookie.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cinnamon Cream Cheese Cookies Recipe is how adaptable it is. I love tweaking the coating or adding a personal twist here and there, and you can too!

Variation: Once, I swapped half the cinnamon for pumpkin pie spice during fall, and it turned these cookies into an autumn dream—seriously comforting.
Dietary Mods: I’ve made these using gluten-free flour blends with great results, though the texture is a bit different, so give a test batch a try!
Extra Crunch: Rolling the dough balls in finely chopped nuts along with the cinnamon sugar adds a lovely texture and nutty depth.

Step-by-Step: How I Make Cinnamon Cream Cheese Cookies Recipe

Step 1: Cream the Butter and Cream Cheese

Start by beating the softened butter and cream cheese together with a hand mixer until the mixture is smooth and creamy—no lumps! This is key because it ensures a silky dough and tender cookies. I like to scrape down the bowl a couple times so everything blends well.

Step 2: Mix in Sugar and Egg

Next, slowly add the powdered sugar and keep mixing until it’s fully combined and silky. Then, add the egg, baking powder, vanilla, and a pinch of kosher salt, mixing until smooth. The mixture will look glossy and creamy—this is exactly what you want!

Step 3: Incorporate the Flour

Now, add the flour slowly, mixing just until fully incorporated. I recommend using a spatula to scrape the sides and fold gently — overmixing can make cookies tough. The dough will be soft but manageable.

Step 4: Chill the Dough

Cover the dough and pop it into the fridge for at least an hour. This resting time is a game changer for texture and helps the cookies keep their shape without spreading too much.

Step 5: Prepare Cinnamon Sugar and Roll

While the dough chills, mix the granulated sugar and cinnamon in a small bowl. When you’re ready, scoop the dough into 1-inch balls (about 2 teaspoons per cookie) and roll them in this fragrant cinnamon sugar until fully coated.

Step 6: Bake with Care

Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake at 375°F for 8-9 minutes — watch closely because they won’t brown much but will puff up nicely. Taking them out at just the right time is key for that soft center.

Step 7: Cool Slowly

Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack. This helps them set and keeps the edges soft instead of crunchy.

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Tips from My Kitchen

Don’t Skip Chilling: Trust me on this — chilling the dough makes all the difference for texture and shape.
Measure Flour Carefully: Too much flour can make these dry; spoon it into your measuring cup and level off for accuracy.
Watch Baking Time: They look soft and underdone when you take them out, but they firm up as they cool. Avoid overbaking for soft cookies.
Roll Evenly: Roll dough balls in the cinnamon sugar gently so they have full coverage without adding too much sugar.

How to Serve Cinnamon Cream Cheese Cookies Recipe

Garnishes

I love to serve these cookies simply, but if you want to fancy them up, sprinkle a little extra cinnamon sugar on top right out of the oven, or drizzle some melted white chocolate for a sweet contrast. Sometimes, a dusting of powdered sugar adds a pretty snowy effect.

Side Dishes

These cookies pair beautifully with hot drinks — think chai tea, a steamy latte, or classic hot cocoa. They also go well alongside fresh fruit or a scoop of vanilla ice cream if you want a dessert plate.

Creative Ways to Present

For holiday gatherings, I arrange these Cinnamon Cream Cheese Cookies Recipe on a wooden board with cinnamon sticks and dried orange slices for a festive touch. They also look adorable stacked inside a clear glass jar tied with a pretty ribbon as a homemade gift.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to 4 days. If they start to firm up, just pop one or two in the microwave for a few seconds — they soften right back up like freshly baked.

Freezing

These cookies freeze wonderfully — I usually freeze the dough balls individually on a tray, then transfer to a sealed bag. When I want them, I bake straight from frozen, adding an extra minute or two to the bake time. Fresh cookies any time!

Reheating

To reheat, warm them gently in the oven at 300°F for about 5 minutes, or microwave briefly on low power. This revives their soft texture without drying them out.

FAQs

Can I use low-fat cream cheese in the Cinnamon Cream Cheese Cookies Recipe?

While you technically can, I don’t recommend it because low-fat cream cheese has a higher water content which can result in a more wet dough and less tender cookies. Full-fat cream cheese gives that perfect richness and soft texture.
Why do I need to chill the dough before baking?

Chilling the dough solidifies the fats and allows the flavors to meld. It also prevents the cookies from spreading too much in the oven, which helps maintain their soft and puffy shape.
Can I make the dough ahead of time?

Absolutely! The dough can be made a day in advance and stored covered in the fridge, or frozen overnight. Just bring it back to chilled temperature before baking.
How can I tell when the cookies are done baking?

They won’t brown much but should puff up. The bottoms might have a faint golden edge. It’s important not to overbake because they can dry out, so pull them as soon as they look set but still soft.
Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract works just fine! The bean paste adds little vanilla specks and a richer flavor, but it’s not essential.

Final Thoughts

I honestly can’t say enough good things about this Cinnamon Cream Cheese Cookies Recipe. It’s one of those recipes I come back to time and time again—for cozy weeknight snacks, holiday baking marathons, or simply whenever I need a hug in cookie form. The balance of tangy cream cheese, soft buttery dough, and that warm cinnamon sugar coating is just unbeatable. I hope you love baking and sharing these as much as I do—go ahead, gather your ingredients, and make a batch today. Your kitchen (and everyone who gets a cookie) will thank you!