Why You’ll Love This Recipe
These Cinnamon Cream Cheese Cookies stand out for their tender texture and harmonious blend of flavors. The cream cheese imparts a subtle tanginess, complementing the sweet cinnamon coating. Whether you’re baking for the holidays or simply craving a cozy treat, these cookies are sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Butter, softened
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Cream cheese, softened
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Powdered sugar
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Egg
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Vanilla extract
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Ground cinnamon
Directions
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Prepare the Dough: In a large bowl, cream together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Beat in the egg and vanilla extract until well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined.
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Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up.
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Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon.
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Form and Coat Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and coat each one thoroughly in the cinnamon-sugar mixture. Place them on the prepared baking sheet, spacing them about 2 inches apart.
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Bake: Bake the cookies for 8-10 minutes, or until they are set but not browned. They may appear slightly undercooked but will firm up as they cool.
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Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: Approximately 24 cookies
Prep Time: 15 minutes
Cook Time: 8-10 minutes per batch
Chill Time: 1 hour
Total Time: Approximately 1 hour and 30 minutes
Variations
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Nutty Addition: Fold in chopped walnuts or pecans into the dough for added crunch and flavor.
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Citrus Twist: Incorporate a teaspoon of orange or lemon zest into the dough to introduce a subtle citrus note.
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Chocolate Drizzle: After the cookies have cooled, drizzle melted chocolate over the top for an extra indulgent treat.
Storage/Reheating
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. For extended freshness, refrigerate them for up to 10 days.
Freezing: Place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Reheating: To enjoy warm cookies, heat them in the microwave for 10-15 seconds.
FAQs
What makes these cookies different from traditional snickerdoodles?
While both cookies feature a cinnamon-sugar coating, the addition of cream cheese in this recipe results in a softer, more tender texture compared to the typical chewiness of snickerdoodles.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may slightly alter the richness and texture of the cookies.
Is it necessary to chill the dough?
Chilling the dough is essential as it firms up the mixture, making it easier to handle and preventing excessive spreading during baking.
Can I make the dough ahead of time?
Absolutely! The dough can be prepared and refrigerated for up to 48 hours before baking. If it’s too firm after extended chilling, let it sit at room temperature for a few minutes to soften slightly.
How do I know when the cookies are done?
The cookies should be set but not browned. They may appear slightly undercooked in the center but will firm up as they cool.
Can I double the recipe?
Yes, the recipe can be doubled to yield approximately 48 cookies. Ensure you have sufficient baking sheets and oven space to accommodate the larger batch.
What if I don’t have parchment paper?
You can use a non-stick baking sheet or lightly grease a regular baking sheet if parchment paper isn’t available.
Can I add other spices?
Certainly! Feel free to experiment by adding spices like nutmeg or cardamom to the cinnamon-sugar mixture for a unique flavor profile.
Why are my cookies spreading too much?
Excessive spreading can occur if the butter and cream cheese are too warm or if the dough wasn’t chilled adequately. Ensure proper chilling and consider refrigerating the dough balls for a few minutes before baking.
Can I use a cookie scoop?
Yes, using a cookie scoop ensures uniform-sized cookies, promoting even baking.
Conclusion
Cinnamon Cream Cheese Cookies offer a delightful twist on a classic favorite, combining the creamy richness of cream cheese with the warm spice of cinnamon. Their soft, tender texture and comforting flavor make them a perfect treat for any occasion. Enjoy baking and sharing these delectable cookies with friends and family!
Cinnamon Cream Cheese Cookies – Soft & Dreamy Treat
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Indulge in these Cinnamon Cream Cheese Cookies — soft, chewy, and filled with a creamy center. Perfect for any occasion, they’re the ultimate cozy dessert that tastes like they came straight from a bakery.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, beat butter and 1 1/2 cups granulated sugar until light and fluffy.
- Mix in egg and vanilla extract until fully combined.
- Gradually stir in dry ingredients until a soft dough forms.
- In a separate bowl, blend softened cream cheese and powdered sugar until smooth.
- In a small bowl, mix 1/4 cup granulated sugar and ground cinnamon.
- Scoop about 1 tablespoon of cookie dough, flatten slightly, add a small dollop of the cream cheese filling in the center, and fold the dough around it to form a ball.
- Roll each dough ball in the cinnamon-sugar mixture.
- Place on prepared baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If the dough is too sticky, chill it for 30 minutes before rolling.
- Avoid overbaking — the cookies are best when slightly underdone in the center.
- Freeze leftovers in an airtight container for up to 2 months.
- Dust with powdered sugar for a pretty, bakery-style finish.
- Add extra cinnamon to the dough or sugar coating if desired.
