If you’re searching for a cookie that feels like a warm hug in every bite, then this Cinnamon Cream Cheese Cookies Recipe is exactly what you need. These cookies combine the rich, velvety tang of cream cheese with the comforting aroma of cinnamon, all wrapped up in a soft, melt-in-your-mouth texture. It’s a recipe that’s been a sweet family favorite for good reason, offering that perfect balance of sweetness and spice that keeps you reaching for more. Whether you’re baking for a cozy afternoon treat or preparing a batch for a festive occasion, these cookies never fail to delight.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays an essential role. From the creamy butter and cream cheese that create an irresistibly soft crumb, to the cinnamon and sugar that add a distinct warmth and sweetness, every component is thoughtfully selected to make these cookies shine.
- ½ cup butter (1 stick), room temperature: Provides richness and tenderness, helping create a soft cookie texture.
- 4 oz cream cheese (½ block), room temperature: Adds moistness and a slight tang that balances the sweetness perfectly.
- 1 ½ cups powdered sugar: Sweetens the dough while keeping it smooth and fine.
- 1 egg: Binds all ingredients together and adds structure.
- 1 ½ teaspoons vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 1 ¾ cups flour: The foundation that gives the dough its body and chew.
- ¾ teaspoon baking powder: Helps the cookies rise just enough to stay tender.
- ½ teaspoon salt: Balances the sweetness and amplifies the flavors.
- ¼ cup sugar: Used for coating the cookies, creating that iconic cinnamon-sugar crunch.
- 1 tablespoon cinnamon: Brings the signature spice and warmth that makes these cookies unforgettable.
How to Make Cinnamon Cream Cheese Cookies Recipe
Step 1: Cream Butter and Cream Cheese
Start by beating the room temperature butter and cream cheese together in a large bowl until the mixture becomes light, fluffy, and smooth. This step is crucial because it sets the base for your cookie dough, ensuring a tender, melt-in-your-mouth texture.
Step 2: Add Sugar, Egg, and Vanilla
Next, mix in the powdered sugar thoroughly until no clumps remain. Then, add the egg and vanilla extract and beat again until everything is combined and silky. These ingredients bring sweetness and flavor depth that balance beautifully with the cinnamon.
Step 3: Combine Dry Ingredients
In a separate small bowl, sift together the flour, baking powder, and salt. Sifting ensures there are no lumps and helps the dry ingredients blend more evenly into the wet mixture.
Step 4: Incorporate Dry Ingredients into Wet Mixture
Gradually add the sifted dry ingredients to the creamy mixture, stirring gently just until combined. Overmixing will develop gluten and could make the cookies tough, so stop as soon as you see a uniform dough.
Step 5: Chill the Dough
Cover the bowl tightly and chill your dough in the refrigerator for at least 60 minutes. This step helps the dough firm up, making it easier to handle and contributing to a better cookie shape when baking.
Step 6: Prepare for Baking
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Meanwhile, combine the sugar and cinnamon in a small bowl; this classic combination will coat the cookie dough balls right before baking, giving a crunchy, flavorful exterior.
Step 7: Shape and Coat the Cookies
Scoop the chilled dough and roll it into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated. This creates the signature crackled cinnamon crust that’s so addictive.
Step 8: Bake to Perfection
Place the cinnamon-sugar coated dough balls on your prepared baking sheet, making sure to leave a couple of inches between each to allow for gentle spreading. Bake for 8 to 10 minutes until the edges are just turning golden brown—this ensures a soft center with a delightfully crisp edge.
How to Serve Cinnamon Cream Cheese Cookies Recipe
Garnishes
If you want to add a special touch, lightly dust the cookies with powdered sugar after baking for an elegant finish. You might also consider a drizzle of white chocolate or a sprinkle of finely chopped nuts like pecans or walnuts for added texture and flavor contrast.
Side Dishes
These cookies pair wonderfully with warm beverages like a rich cup of coffee, spicy chai tea, or even a cold glass of milk. The cream cheese and cinnamon flavors come alive even more when enjoyed alongside these comforting drinks, perfect for an afternoon snack or dessert.
Creative Ways to Present
Try stacking the cookies with a dollop of homemade whipped cream or cream cheese frosting between two for a mini sandwich treat that looks as good as it tastes. Alternatively, serve them alongside fresh fruit such as sliced apples or pears to balance their sweet spice with fresh brightness.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Cinnamon Cream Cheese Cookies Recipe leftovers in an airtight container at room temperature. They stay fresh and soft for about 3 to 4 days, making them ideal for sharing or sneaking bites throughout the week.
Freezing
You can freeze these cookies once baked or freeze the shaped dough balls before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. Baked cookies can last in the freezer for up to 2 months, while dough balls maintain their quality for up to 3 months.
Reheating
To refresh your cookies, warm them briefly in the microwave for about 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for 3-4 minutes. This revives that just-baked softness and melts the cinnamon sugar coating slightly for the perfect cozy treat again.
FAQs
Can I substitute the cream cheese with something else?
While cream cheese provides a unique tang and softness, you could try mascarpone or full-fat Greek yogurt, but keep in mind the texture and moisture content might change. For best results, stick to cream cheese.
How can I make these cookies gluten-free?
Swap the all-purpose flour for a gluten-free all-purpose blend that includes xanthan gum. Be sure to measure carefully and test bake a small batch first to ensure the texture remains tender.
Is it necessary to chill the dough?
Chilling the dough is highly recommended as it firms up the fats, making the dough easier to handle and resulting in cookies that bake evenly with better texture and flavor development.
Can I use granulated sugar instead of powdered sugar in the dough?
Powdered sugar is preferred because it dissolves smoothly, giving you a finer, softer dough. Using granulated sugar might result in a coarser texture and less tender cookies.
How long do these cookies typically last?
Stored properly in an airtight container at room temperature, these cookies last about 3 to 4 days while maintaining their soft, creamy texture and flavorful cinnamon coating.
Final Thoughts
There’s something truly special about this Cinnamon Cream Cheese Cookies Recipe that brings warmth and joy to any occasion. It’s a recipe that’s easy to make but feels extra special because of its rich, comforting flavors and tender crumb. So go ahead, roll up your sleeves, and bake a batch—you’ll want to keep these around as your new favorite cookie, just like I do!
Print
Cinnamon Cream Cheese Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful recipe for soft and creamy Cinnamon Cream Cheese Cookies that combines the richness of cream cheese and butter with the warm flavors of cinnamon and vanilla. These cookies are rolled in a cinnamon-sugar mixture before baking, resulting in a sweet, slightly crunchy exterior and a tender, melt-in-your-mouth center. Perfect for sharing with family and friends as a cozy treat.
Ingredients
Wet Ingredients
- ½ cup butter (1 stick), room temperature
- 4 oz cream cheese (½ block), room temperature
- 1 ½ cups powdered sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 1 ¾ cups flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Beat Wet Ingredients: In a large bowl, beat the butter and cream cheese together until the mixture is light and smooth, which creates a creamy base for your cookies.
- Add Powdered Sugar: Mix in the powdered sugar thoroughly until fully combined to add sweetness and structure.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract, continuing to mix until the batter is smooth and homogeneous.
- Prepare Dry Ingredients: In a separate small bowl, sift together the flour, baking powder, and salt to evenly distribute the leavening agents and prevent lumps.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough and ensure soft cookies.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 60 minutes, which helps the flavors meld and dough firm up for easier handling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Cinnamon-Sugar Coating: In a small bowl, sift together the sugar and cinnamon, which will be used to coat the cookie dough balls for added flavor and texture.
- Form and Roll Dough Balls: Scoop and roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated for a sweet crust.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart to allow for spreading. Bake for 8-10 minutes or until the cookie edges turn golden brown.
Notes
- For best results, chill the dough overnight for enhanced flavor and texture.
- You can slightly flatten the dough balls before baking if you prefer a thinner cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls to bake later.
