Cinnamon Cream Cheese Cookies – Get ready to indulge. In the ultimate comfort treat: Cinnamon Cream Cheese Cookies. With a perfect blend of cream cheese and cinnamon. These cookies are soft, chewy. And absolutely irresistible. They’re a must-try. For anyone who loves a touch of cinnamon. In their desserts.
The first time I made these Cinnamon Cream Cheese Cookies. My kitchen was filled. With the warm, inviting scent of cinnamon. And my husband and child. Couldn’t resist sneaking a few. Before they had even cooled. It quickly became a family favorite. Perfect for cozy weekends. Or holiday gatherings. Watching them enjoy these cookies. With big smiles. Made all the effort worthwhile.
What makes this Cinnamon Cream Cheese Cookies truly stand out?
These cookies stand out. For their unique combination of cream cheese and cinnamon. Creating a soft, melt-in-your-mouth texture. That’s simply addictive. They’re easy to make. With simple ingredients. And deliver a rich, comforting flavor. That feels like a warm hug. In cookie form. Plus, the cinnamon-sugar coating. Adds a delightful crunch. To every bite.
What You Need To Make This Cinnamon Cream Cheese Cookies Recipe?
Unsalted Butter: Make sure it’s softened. For easy mixing. It adds richness to the dough.
Cream Cheese: Use full-fat for the best texture. And flavor. Softened cream cheese blends seamlessly into the dough.
Powdered Sugar: Provides a smoother, finer texture than granulated sugar. Making these cookies tender. And melt-in-your-mouth.
Egg: Helps bind the dough together. Use a large egg for the perfect consistency.
Baking Powder: Gives the cookies a slight rise. Ensuring they’re soft and puffy.
Vanilla Bean Paste or Extract: Adds a depth of flavor. Vanilla bean paste has a more intense flavor. And beautiful vanilla specks.
Kosher Salt: Enhances all the flavors. Without making the cookies taste salty.
All-Purpose Flour: Provides structure to the cookies. Measure it properly to avoid dense cookies.
Granulated Sugar & Ground Cinnamon: This classic combo for coating. Gives the cookies their signature flavor. And a slight crunch.
Steps To Make Cinnamon Cream Cheese Cookies:
Step 1: In a large bowl, use a hand mixer to cream together the softened butter and cream cheese. Until smooth and well combined.
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Step 2: Gradually add the powdered sugar. Mixing until it’s fully incorporated. Then, mix in the egg, baking powder, vanilla, and a pinch of salt.
Step 3: Slowly add the flour, mixing until the dough comes together. And scraping down the sides of the bowl as needed. Cover the dough. And refrigerate for one hour to rest.
Step 4: Preheat your oven to 375°F. In a small bowl, mix the granulated sugar and ground cinnamon together. And set aside.
Step 5: Roll the chilled dough into 1-inch balls (about 2 teaspoons of dough each). Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 6: Place the dough balls on a parchment-lined baking sheet. Spaced about 2 inches apart.
Step 7: Bake for 8-9 minutes. Until the cookies are just set. They will puff up but won’t turn golden brown. Be careful not to overbake.
Step 8: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tip:
For an extra burst of flavor. Try adding a dash of nutmeg or cardamom. To the cinnamon-sugar mixture. This will give your cookies a unique twist. That’s sure to impress. Additionally, make sure your butter and cream cheese. Are properly softened before mixing. This ensures they blend smoothly. And give your cookies. A perfect, tender texture. Finally, don’t skip the chilling step. It helps the dough firm up. Making it easier to roll. And ensuring the cookies hold their shape while baking.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes. You can prepare the dough in advance. Refrigerate it for up to 24 hours before baking. This can help the flavors develop even more. And make it easier to roll out the dough balls. When you’re ready to bake.
What if I don’t have vanilla bean paste?
If you don’t have vanilla bean paste. You can use vanilla extract instead. The flavor will be slightly different. But still delicious. Use the same amount (1 tsp) of vanilla extract as you would vanilla bean paste.
How do I store these cookies?
Store the cookies in an airtight container. At room temperature for up to one week. If you want to keep them longer. You can freeze the baked cookies. For up to three months. Just thaw them at room temperature before enjoying them.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cinnamon Cream Cheese Cookies
Ingredients
Dough:
- 1/2 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 & 1/2 cups powdered sugar
- 1 egg
- 1/2 tsp baking powder
- 1 tsp vanilla bean paste or extract
- Pinch of kosher salt
- 1 & 3/4 cups all-purpose flour
Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Cream together the butter and cream cheese until smooth. Add the powdered sugar, egg, baking powder, vanilla, and salt. Mix until combined. Gradually add the flour and mix well. Chill the dough for one hour.
- Preheat your oven to 375°F. Mix the granulated sugar. And cinnamon in a small bowl.
- Roll the dough into 1-inch balls and coat each one in the cinnamon-sugar mixture. Place on a parchment-lined baking sheet.
- Bake for 8-9 minutes, until set. Cool on the baking sheet for 10 minutes. Before transferring to a wire rack. To cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
