Description
These Best Cinnamon Cream Cheese Cookies are soft, fluffy, and packed with warm cinnamon flavor. Cream cheese adds a tender, melt-in-your-mouth texture, making them irresistible treats perfect for sharing or enjoying with a cup of tea or coffee.
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 Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined. Set aside to incorporate flavors evenly.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, approximately 2 minutes, for a fluffy base.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat for about 3 minutes until light and fluffy to incorporate air.
- Incorporate Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, ensuring a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. The dough will be soft and slightly sticky—avoid overmixing.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for rolling the cookie dough balls.
- Form Dough Balls and Coat: Scoop out tablespoon-sized portions of dough, roll each into a ball, then coat thoroughly in the cinnamon-sugar mixture for a flavorful crust.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Flatten each ball slightly with the back of a spoon or your fingers.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers remain soft for the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them set without breaking.
Notes
- Ensure butter and cream cheese are softened to room temperature for easy mixing and better texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- For extra flavor, you can add a pinch of nutmeg or swap vanilla extract for almond extract.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a festive touch, drizzle with a simple glaze after cooling.
