Description
These Cinnamon Cream Cheese Cookies are a soft, tender, and flavorful treat perfect for family gatherings or holiday celebrations. With a rich cream cheese base complemented by a warm cinnamon sugar coating, these cookies offer a delightful balance of sweetness and spice that everyone will love.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 6 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy, creating the base for your cookie dough.
- Add Sugar and Wet Ingredients: Mix in the granulated sugar until the mixture is light and fluffy. Then beat in the egg and vanilla extract until the batter is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt to evenly distribute the leavening and spice.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and developing gluten.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine ¼ cup sugar and 1 teaspoon cinnamon to create the rolling mixture.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, then coat each ball thoroughly in the cinnamon sugar mixture.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are just lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preventing them from becoming soggy.
Notes
- For a more pronounced cinnamon flavor, you can increase the cinnamon in the dough by an additional ½ teaspoon.
- These cookies store well in an airtight container at room temperature for up to 5 days, keeping them soft and delicious.
- Freeze the dough balls before baking to enjoy fresh-baked cookies anytime; simply thaw slightly and bake as directed.
