Description
These Best Cinnamon Cream Cheese Cookies combine the perfect balance of soft cream cheese richness and warm cinnamon-spiced sweetness. Soft, tender, and coated with a delightful cinnamon-sugar crust, they make a delightful treat perfect for any occasion or a comforting snack with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This helps distribute the leavening and spice evenly throughout the dough.
- Beat Butter and Cream Cheese: In a large bowl, beat the softened unsalted butter and cream cheese until smooth and creamy, approximately 2 minutes, creating a light base for the cookie dough.
- Add Sugar: Gradually add the granulated sugar to the butter-cream cheese mixture, beating continuously until fluffy and light in texture, about 3 minutes. This aerates the sugar and helps with cookie softness.
- Incorporate Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring flavor and binding in the dough.
- Combine Wet and Dry: Slowly add the dry flour mixture to the wet ingredients, mixing gently until just combined. The dough will be soft and slightly sticky, which is perfect for these tender cookies.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling the cookie dough balls.
- Scoop and Roll: Using a tablespoon scoop, portion the dough and roll into balls. Then coat each ball thoroughly in the cinnamon-sugar mixture to create a crunchy, flavorful crust.
- Arrange and Flatten: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Slightly flatten each cookie with the back of a spoon or your fingers to ensure even baking.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are golden and the centers appear soft but set. Avoid overbaking to maintain tender cookies.
- Cool: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter and cream cheese are fully softened for easier mixing and smoother dough.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- Cookies will be soft upon removal; allow cooling to firm up properly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra flavor, you can add a pinch of nutmeg or substitute half the cinnamon with pumpkin pie spice in the dry ingredients.
