Description
These Best Cinnamon Cream Cheese Cookies are soft, tender, and bursting with a delightful cinnamon sugar coating. Made with a perfect blend of cream cheese and butter, they offer a melt-in-your-mouth texture that will satisfy any sweet tooth. Ideal for a cozy snack or dessert, these cookies are easy to prepare and bake to perfection.
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: In a large bowl, use a hand mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy.
- Add powdered sugar: Slowly blend in the powdered sugar until fully combined and smooth in texture.
- Mix in wet ingredients and leavening: Add the egg, baking powder, vanilla, and a pinch of kosher salt to the bowl. Mix well to incorporate all ingredients evenly.
- Incorporate flour: Gradually add the all-purpose flour to the mixture while mixing, scraping the sides of the bowl as needed until the dough is fully combined.
- Chill the dough: Cover the dough with plastic wrap and place it in the refrigerator for one hour to rest and firm up.
- Prepare baking essentials: Preheat your oven to 375°F and line baking sheets with parchment paper to prevent sticking and spreading.
- Mix cinnamon sugar: In a small bowl, combine the granulated sugar and ground cinnamon and set aside.
- Form dough balls: Roll the chilled dough into 1-inch-sized balls, about 2 teaspoons each.
- Coat with cinnamon sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 9 minutes or until the cookies are just set; they will puff up but should not turn golden brown to avoid overbaking.
- Cool the cookies: Let the cookies 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 cookies you want to make.
- These cookies freeze well; freeze baked cookies or dough for convenient future baking.
- Chilling the dough before baking is essential to achieve the right texture and prevent spreading.
- Always bake on parchment paper or a silpat-lined baking sheet 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: 20 mg
