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
Scale
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.
