Description
Cinnamon Cream Cheese Cookies Recipe: Irresistible treat with cream cheese, cinnamon, and sugar. Easy to make and perfect for all occasions.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened at room temperature
- ½ cup (115g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons ground cinnamon
- ¼ cup (50g) granulated sugar (for coating)
Instructions
- Step 1: In a large mixing bowl, beat the softened cream cheese and butter together until completely smooth and fluffy, about 2-3 minutes. You shouldn’t see any lumps, as these would affect the texture of your **Cinnamon Cream Cheese Cookies**. Add the granulated sugar and continue beating for another 2 minutes until the mixture becomes light and creamy. The thorough creaming process creates tiny air pockets that help give your cookies their tender crumb.
- Step 2: Add the egg and vanilla extract to your mixture. Beat until fully incorporated and the batter looks smooth and glossy. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly mixed—this attention to detail will reward you with perfectly consistent cookies.
- Step 3: In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of cinnamon until well combined. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix, as this can develop the gluten and make your **Cinnamon Cream Cheese Cookies** tough rather than tender.
- Step 4: Cover the dough tightly with plastic wrap, pressing it directly onto the surface of the dough to prevent it from drying out. Refrigerate for at least 2 hours or up to 24 hours. This resting time is non-negotiable for achieving the perfect texture and flavor development!
- Step 5: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the remaining 1 tablespoon of cinnamon with ¼ cup sugar. Remove the chilled dough from the refrigerator and scoop out portions using a 1½-tablespoon cookie scoop. Roll each portion between your palms to form smooth balls, then roll in the cinnamon-sugar mixture until completely coated.
- Step 6: Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the bottom of a glass to help them spread evenly. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake these cinnamon cream cheese delights—they’ll continue firming up as they cool!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg