Description
These Best Cinnamon Cream Cheese Cookies deliver a soft, tender bite with a perfect cinnamon sugar coating. Cream cheese adds a rich creaminess that balances the sweet cinnamon and sugar topping, making them a delightful treat for any occasion.
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 the butter and cream cheese: Using a hand mixer, beat together the softened butter and cream cheese in a large bowl until the mixture is smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar to the butter and cream cheese mixture, mixing until fully combined and smooth.
- Mix in wet ingredients and leavening: Add the egg, baking powder, vanilla bean paste or extract, and a pinch of kosher salt to the mixture. Blend until all ingredients are well incorporated.
- Incorporate the flour: Slowly add the all-purpose flour, mixing continuously and scraping down the bowl sides as needed until a soft dough forms.
- Chill the dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for 1 hour to allow it to firm up, making it easier to handle.
- Preheat the oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and spreading.
- Prepare the cinnamon sugar coating: In a small bowl, mix together the granulated sugar and ground cinnamon. Set this aside.
- Form and coat the cookies: Scoop out about 2 teaspoons of dough and roll into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange cookies on the baking sheet: Place the coated dough balls onto the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake the cookies for 9 minutes or until they have puffed up and are just set. Avoid overbaking as they should not turn golden brown.
- 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 based on the number of servings needed.
- These cookies can be frozen for later use; freeze the dough balls before baking for best results.
- Do not skip the chilling step as it helps the dough firm and prevents excessive spreading while baking.
- Bake on parchment paper or a silicone baking mat (Silpat) to reduce spreading and for easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
