Description
These Cinnamon Cream Cheese Cookies are soft, tender, and bursting with warm cinnamon flavor. Made with a creamy blend of butter and cream cheese, rolled in a cinnamon-sugar coating, they are a perfect festive treat that melts in your mouth with every bite.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 â…” cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until you achieve a smooth and creamy texture.
- Add Sugar and Beat: Add 1 cup of granulated sugar to the butter and cream cheese mixture and continue beating until the mixture is light and fluffy, which helps create a tender cookie.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and the mixture is uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll the balls in the cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are set and the bottoms turn lightly golden, indicating they are perfectly baked.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Add a pinch of nutmeg or substitute pumpkin spice in the cinnamon-sugar coating for a festive twist.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
