Description
These Best Cinnamon Cream Cheese Cookies are soft, tender, and bursting with warm cinnamon flavor. Made with a creamy blend of butter and cream cheese, these cookies have a perfect balance of sweet and spice. Rolled in a cinnamon-sugar mixture and baked to golden perfection, they make a delightful treat for any occasion.
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 the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream butter and cream cheese: In a large bowl, beat the softened butter and cream cheese using an electric mixer until the mixture becomes smooth and creamy, approximately 2 minutes.
- Add sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat until the mixture is light and fluffy, about 3 minutes.
- Incorporate egg and vanilla: Beat in the egg and vanilla extract until fully combined, ensuring the mixture is well blended.
- Combine wet and dry ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing just until incorporated. The resulting dough will be soft and slightly sticky.
- Prepare cinnamon-sugar coating: In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling the cookies.
- Form and coat dough balls: Scoop tablespoon-sized portions of dough, roll each portion into a ball, then coat each ball thoroughly in the cinnamon-sugar mixture.
- Arrange on baking sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden while the centers remain soft and tender.
- Cool the cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- Ensure the butter and cream cheese are softened for easy blending and a smooth dough.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- Flattening the dough balls slightly helps achieve an even bake and soft center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, add a drizzle of cream cheese glaze once cooled.
