Description
These Cinnamon Cream Cheese Cookies are soft, chewy, and packed with warm, cozy flavors. The cream cheese adds a delightful tang and makes the cookies extra tender, while the cinnamon sugar coating gives them a sweet, spiced crunch. Perfect for the holidays or any time you’re craving a comforting treat!
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 4 oz cream cheese, softened
- 1 1/2 cups granulated sugar (plus extra for rolling)
- 1 large egg
- 2 tsp pure vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp ground cinnamon (plus extra for rolling)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven: to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and cream cheese: In a large bowl, beat the butter, cream cheese, and sugar together until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Mix together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
- Prepare the coating: In a small bowl, mix the ¼ cup sugar and 1 tsp cinnamon.
- Form the cookies: Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture to coat.
- Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers or the bottom of a glass.
- Bake: for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of flavor, add a pinch of nutmeg to the dough.
- These cookies stay soft for days when stored in an airtight container.
- You can chill the dough for 30 minutes if you prefer thicker cookies.