Description
These Best Cinnamon Cream Cheese Cookies are soft, tender, and bursting with a sweet cinnamon sugar coating. They combine the richness of cream cheese and butter for a melt-in-your-mouth texture. Perfectly iced and lightly spiced, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Cookie Base
- 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 cream together the softened butter and cream cheese until smooth and well combined.
- Add Powdered Sugar: Gradually add the powdered sugar to the creamed mixture, mixing continuously until fully incorporated and creamy.
- Mix in Wet Ingredients: Add the egg, baking powder, vanilla bean paste or extract, and a pinch of kosher salt to the mixture. Mix until combined and smooth.
- Incorporate Flour: Slowly add the all-purpose flour into the wet ingredients, mixing carefully until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for one hour to firm up, which helps prevent spreading during baking.
- Preheat the Oven and Prepare Cinnamon Sugar: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. In a small bowl, stir together the granulated sugar and ground cinnamon and set aside.
- Form Cookies: Roll the chilled dough into 1-inch balls, approximately 2 teaspoons of dough each. Roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 9 minutes, or until the cookies are just set and puffed without browning.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can easily double or halve this recipe depending on how many servings you need.
- These cookies freeze well; wrap them tightly and store in the freezer for up to 3 months.
- Chilling the dough is essential to prevent spreading and maintain soft texture.
- Baking on parchment paper or a silicone baking mat helps reduce spreading and ensures even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
