Description
These Cinnamon Cream Cheese Cookies are a delightful family favorite featuring a tender, buttery dough enriched with cream cheese and coated in a sweet cinnamon-sugar mixture. Perfectly soft with crisp edges, these cookies are easy to make and deliciously addictive.
Ingredients
Scale
Cookie Dough
- 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
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Beat Butter and Cream Cheese: In a large bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together until the mixture is light, smooth, and creamy, ensuring no lumps remain.
- Add Powdered Sugar: Gradually mix in the powdered sugar, continuing to beat until the batter is fully combined and smooth.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the mixture, beating until the batter is uniform and smooth with no streaks.
- Sift Dry Ingredients: In a separate small bowl, sift together the all-purpose flour, baking powder, and salt; this helps evenly distribute ingredients and prevents lumps.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently or mixing on low speed just until the dough comes together, being careful not to overmix.
- Chill Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 60 minutes to firm up, making it easier to handle and enhancing flavor.
- Prep Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Cinnamon Sugar: In a small bowl, sift together the granulated sugar and ground cinnamon to create the coating for the cookies.
- Form and Coat Dough Balls: Scoop the dough into 1-inch balls using a cookie scoop or spoon. Roll each ball thoroughly in the cinnamon sugar mixture so each cookie is generously coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart to allow room for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn a golden brown and the centers are set. Remove from the oven and allow to cool slightly before transferring to a wire rack.
Notes
- Chilling the dough is essential for easier handling and to prevent excessive spreading during baking.
- Use room temperature butter and cream cheese to ensure smooth mixing and a tender texture.
- For extra flavor, try adding a pinch of nutmeg to the cinnamon sugar coating.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
