Description
These Best Cinnamon Cream Cheese Cookies combine a soft, tender texture with a delightful cinnamon sugar coating. Made with cream cheese and butter for extra richness, these cookies are perfect for a cozy treat or festive gathering.
Ingredients
Scale
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 cream together the softened butter and cream cheese until the mixture is smooth and well combined.
- Add Powdered Sugar: Gradually add the powdered sugar to the creamed mixture, mixing until fully incorporated and smooth.
- Mix in Egg and Flavorings: Add the egg, baking powder, vanilla bean paste (or extract), and a pinch of kosher salt. Mix thoroughly until evenly combined.
- Incorporate Flour: Slowly add the all-purpose flour to the wet ingredients. Mix until the flour is fully incorporated, scraping down the sides of the bowl as needed to ensure everything is well combined.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and place the dough in the refrigerator. Chill for 1 hour to firm up, which helps prevent spreading during baking.
- Prepare for Baking: Preheat your oven to 375°F (190°C). 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. Set aside this cinnamon sugar mixture.
- Shape and Coat Cookies: Roll the chilled dough into 1-inch balls (about 2 teaspoons each). Roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheets about 2 inches apart to allow room for slight spreading. Bake in the preheated oven for 9 minutes, or until the cookies are just set and have puffed up but are not golden brown.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to set. Transfer them to a wire rack and let them cool completely before serving.
Notes
- You can easily double or halve this recipe depending on the number of servings needed.
- These cookies freeze well; place them in an airtight container for best results.
- Chilling the dough before baking is essential to prevent excessive spreading and achieve the perfect texture.
- Use parchment paper or a silicone baking mat (silpat) to line baking sheets and reduce cookie spreading during baking.
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: 1 g
- Cholesterol: 20 mg
