Description
These Cinnamon Cream Cheese Cookies deliver a soft, cake-like texture combined with a warm cinnamon flavor. Perfect for holiday treats or a cozy snack, they feature a creamy blend of butter and cream cheese with a subtle cinnamon-sugar coating that adds a delightful crunch and extra spice.
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
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Optional Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Sugar, Egg, and Vanilla: Mix in the granulated sugar until light and fluffy, then beat in the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Prepare Coating: If using, mix the cinnamon and sugar together in a small bowl for coating the cookie dough balls.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the cinnamon-sugar coating if desired.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes until the edges are set and the bottoms turn lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- These cookies have a soft, cake-like texture with a warm cinnamon flavor.
- For an extra touch, drizzle with a simple icing made of powdered sugar and milk.
- Dough can be chilled for 30 minutes before baking if you prefer puffier cookies.
