Description
These Best Cinnamon Cream Cheese Cookies are soft, tender, and bursting with warm cinnamon flavor. Made with cream cheese and butter, they have a delightful creamy texture and a sweet cinnamon-sugar coating that adds the perfect finishing touch. Perfect for a cozy treat or holiday baking, these cookies bake up in just 25 minutes and yield a generous 24 servings.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined. Set this mixture aside.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes using a hand or stand mixer.
- Add Sugar: Add the granulated sugar to the butter and cream cheese mixture and beat until the mixture becomes fluffy and light, approximately 3 minutes.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. The dough should be soft and slightly sticky—avoid overmixing.
- Prepare Cinnamon-Sugar Coating: In a separate small bowl, mix together the 1/4 cup granulated sugar with 1 tablespoon ground cinnamon for rolling the cookie dough.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of dough, roll them into balls, and then coat each ball evenly in the cinnamon-sugar mixture.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon or your fingers to help them spread evenly during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown, while the centers remain soft and tender.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Make sure the butter and cream cheese are fully softened to ensure a smooth batter.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Flattening the cookies slightly before baking helps them spread evenly and develop a perfect shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra touch, drizzle melted white chocolate over cooled cookies.