Description
Delightful Cinnamon Cream Cheese Cookies featuring a soft, tender texture with a sweet cinnamon sugar coating. These cookies combine the richness of cream cheese and butter with a hint of vanilla and cinnamon, perfect for a cozy treat or holiday baking.
Ingredients
Scale
For the Dough:
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Make the Dough: In a large bowl, cream together the softened butter and cream cheese until smooth and well combined. Gradually add the powdered sugar, mixing continuously until the mixture is creamy. Incorporate the egg, baking powder, vanilla extract, and kosher salt, stirring well after each addition. Finally, fold in the all-purpose flour until a soft, smooth dough forms.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to allow it to firm up, which makes it easier to handle and enhances the cookie texture.
- Preheat Oven: Heat the oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and for easy clean-up.
- Prepare Cinnamon Sugar: In a small bowl, thoroughly mix the granulated sugar with ground cinnamon to create the coating for the cookies.
- Shape & Coat: Scoop about 2 teaspoons of the chilled dough and roll it between your palms to form smooth balls. Roll each dough ball generously in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spaced apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 8–9 minutes. Bake just until the cookies are set but remain lightly colored and soft in texture to maintain their tender quality.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up slightly. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure both butter and cream cheese are softened to room temperature for best mixing results.
- Refrigerating the dough is crucial for texture and handling; do not skip this step.
- Do not overbake to keep cookies soft and tender.
- You can substitute vanilla bean paste for a more intense vanilla flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
