Description
Delight in these soft and tender Cinnamon Cream Cheese Cookies with a delightful cinnamon-sugar coating. Perfectly balanced with creamy butter and cream cheese, these cookies offer a melt-in-your-mouth texture accented by a warm hint of cinnamon, making them an irresistible treat for any occasion.
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 ground cinnamon
- 1/4 teaspoon salt
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: 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, Cream Cheese, and Sugar: In a large bowl, beat the softened butter, cream cheese, and 1 cup granulated sugar together until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Vanilla Extract: Beat in the large egg and vanilla extract until fully combined, ensuring the dough is smooth and well-incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture into the wet mixture while stirring until a soft dough forms, making sure there are no lumps of flour remaining.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the 1/4 cup granulated sugar with 1 teaspoon cinnamon to create the coating that will add a sweet and spicy crunch to the cookies.
- Shape and Coat Cookies: Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture until completely coated for extra flavor and texture.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet. Gently press each one down slightly to flatten, shaping the cookies.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops turn lightly golden, indicating they are cooked through but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to set their shape and texture before serving.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and better texture.
- Do not overbake; cookies should be soft in the center for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger cinnamon flavor, add an extra 1/4 teaspoon to the dough.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
