Description
Delight in these best cinnamon cream cheese cookies, featuring a soft and creamy texture with a perfect cinnamon sugar coating. Ideal for holiday treats or everyday indulgence, these cookies offer a tender bite thanks to the cream cheese and a subtle cinnamon sweetness that makes them irresistible.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla bean paste or extract
- pinch kosher salt
- 1 3/4 cup all-purpose flour
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Cream Butter and Cheese: In a large bowl, use a hand mixer to cream the softened unsalted butter and cream cheese together until smooth and combined.
- Add Sugar: Slowly add the powdered sugar while mixing until the mixture is well combined and creamy.
- Incorporate Egg and Leavening: Add the egg, baking powder, vanilla bean paste (or extract), and a pinch of kosher salt to the mixture. Mix thoroughly until all ingredients are fully incorporated.
- Add Flour: Gradually add the all-purpose flour to the wet mixture, mixing slowly and scraping down the sides of the bowl as needed to form a smooth dough.
- Chill Dough: Cover the dough and refrigerate for 1 hour to allow it to rest and firm up, which helps prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, combine granulated sugar and ground cinnamon. Set aside for coating.
- Form Cookie Balls: Roll the chilled dough into 1-inch balls (about 2 teaspoons of dough each). Roll each ball thoroughly in the cinnamon sugar mixture until coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 9 minutes until the cookies are just set and slightly puffed but not browned.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can easily double or halve this recipe depending on the number of servings needed.
- These cookies freeze well; wrap tightly and freeze for longer storage.
- Chilling the dough before baking is essential to avoid spreading and maintain the cookie shape.
- Baking on parchment paper or a Silpat mat helps prevent cookie spreading and sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 20 mg
