Description
These Best Cinnamon Cream Cheese Cookies are soft, tender, and lightly spiced with cinnamon, featuring a creamy richness from cream cheese. Perfectly coated in cinnamon sugar for a sweet and slightly crunchy exterior, these cookies are easy to make and ideal for any occasion.
Ingredients
Scale
Cookie 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 Butter and Cream Cheese: In a large bowl, use a hand mixer to beat the softened butter and cream cheese until the mixture is smooth and creamy.
- Add Powdered Sugar: Slowly add the powdered sugar to the bowl and continue mixing until fully combined and smooth.
- Mix Wet Ingredients: Add the egg, baking powder, vanilla bean paste, and a pinch of kosher salt to the mixture. Beat until well incorporated.
- Add Flour: Gradually add the all-purpose flour, mixing slowly to incorporate it fully. Scrape down the sides as needed to ensure an even dough.
- Chill Dough: Cover the dough and place it in the refrigerator for one hour to chill and firm up.
- Prepare Oven and Coating: Preheat the oven to 375°F and line baking sheets with parchment paper. In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- Form and Coat Cookies: Roll the chilled dough into 1-inch balls (about 2 teaspoons of dough each). Roll each ball in the cinnamon sugar mixture until thoroughly coated.
- Arrange Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 9 minutes or until they are just set. They will puff up but should not turn golden brown; avoid overbaking.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can easily double or halve this recipe depending on how many people you are serving.
- These cookies can be frozen; wrap well and freeze for up to 3 months.
- Chilling the dough before baking is essential to maintain the texture and prevent spreading.
- Baking on parchment paper or a silpat mat helps reduce spreading for perfectly shaped cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg
