Description
These Cinnamon Cream Cheese Cookies are soft, buttery treats with a subtle cinnamon flavor and a creamy tang from the cream cheese. Perfectly spiced and coated in a cinnamon-sugar mixture, they provide a delightful balance of sweetness and spice in every bite. Easy to prepare and bake, these cookies are ideal for sharing or satisfying your dessert cravings.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cheese: In a large bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and beat until fully combined to add richness and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms without overmixing.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the granulated sugar and ground cinnamon to create the coating for the cookies.
- Shape and Coat Cookies: Roll the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture until fully coated, enhancing flavor and texture.
- Arrange Cookies: Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently press down on each ball to slightly flatten the cookies.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a light golden color, signaling they are done.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and a smoother dough.
- Do not overbake; cookies will firm up as they cool, so remove them when edges are set to keep them soft.
- For a stronger cinnamon flavor, increase the cinnamon in the dough by 1/4 teaspoon if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or dough balls for later baking.
