There’s something undeniably magical about baking a batch of Cinnamon Cream Cheese Cookies. These cookies are irresistibly soft, with a tender crumb and a subtle tang from the cream cheese, all wrapped up in a cozy layer of cinnamon sugar. Perfect for everything from holiday dessert trays to easy afternoon treats, Cinnamon Cream Cheese Cookies fill your kitchen with warmth and invite everyone to gather ‘round for just one more bite.
Ingredients You’ll Need
Let’s talk about how effortlessly these cookies come together. The ingredient list is simple but each element is crucial—working together to deliver incredible softness, a hint of tartness, and a burst of cinnamon warmth in every bite.
- Unsalted Butter (1/2 cup, softened): Gives the dough a rich, tender base and keeps the cookies moist.
- Cream Cheese (4 oz, softened): Adds tang and creaminess that makes these cookies stand out from your usual cinnamon snacks.
- Granulated Sugar (1 cup for dough, 1/4 cup for rolling): Sweetens the cookies just right, and the extra for rolling ensures every bite sparkles.
- Large Egg (1): Acts as a binder and provides just the right amount of chewiness.
- Vanilla Extract (1 tsp): Rounds out all the flavors and adds a comforting aroma.
- All-Purpose Flour (1 3/4 cups): Creates structure and balances the soft, creamy elements.
- Baking Powder (1/2 tsp): Lifts the cookies, so they’re delightfully fluffy—not dense!
- Salt (1/4 tsp): A pinch really brightens all the other flavors.
- Ground Cinnamon (1 tsp for dough, 1 tsp for rolling): Essential for warmth in the dough and a fragrant finish on the outside of each cookie.
How to Make Cinnamon Cream Cheese Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This small move means stress-free cookie removal later and golden, evenly baked bottoms.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until they look smooth and fluffy. This isn’t just about mixing—the air you whip in now gives your Cinnamon Cream Cheese Cookies their signature pillowy texture.
Step 3: Sweeten and Lighten
Add the cup of granulated sugar to your creamed mixture and continue to beat until the mixture turns pale and fluffy. It should feel almost cloud-like—this is your secret to soft centers!
Step 4: Add the Egg and Vanilla
Mix in one large egg and the vanilla extract. Stir until everything is fully combined. The dough will seem lush and creamy at this stage, making it a dream to work with.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon. This step ensures every bite has that gentle cinnamon warmth without any accidental bursts of spice or salty clumps.
Step 6: Form the Dough
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough comes together. If you want extra puffy cookies, pop the dough into the fridge for 30 minutes—this is the trick if you love bakery-style cookies!
Step 7: Roll and Coat
In a small bowl, stir together the remaining 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Scoop tablespoon-sized portions of dough and roll them into balls. Dunk each dough ball into the cinnamon sugar mixture, ensuring they’re well coated on every side.
Step 8: Bake
Arrange the cookie balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, just until the edges are lightly golden. The cookies will be very soft when you remove them, but they’ll firm up to perfection as they cool.
Step 9: Cool And Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This lets them finish setting and guarantees the ideal soft-on-the-inside texture that makes Cinnamon Cream Cheese Cookies unforgettable.
How to Serve Cinnamon Cream Cheese Cookies
Garnishes
A light finishing dusting of cinnamon sugar on top (right after baking) takes these cookies from delicious to dazzling. For extra flair, a subtle drizzle of cream cheese glaze or a sprinkle of finely chopped toasted nuts can also be lovely, especially for special occasions.
Side Dishes
Pair Cinnamon Cream Cheese Cookies with a mug of spiced chai, a frothy cappuccino, or even a tall glass of cold milk. If you’re serving them for dessert, a scoop of vanilla bean ice cream or cinnamon gelato is a match made in heaven.
Creative Ways to Present
Try stacking the cookies in a rustic bakery box for gifting, or serving them on a vintage platter lined with parchment for a charming tea party vibe. They’re also adorable as edible place cards—write guests’ names on mini flags and stick them in each cookie with a toothpick!
Make Ahead and Storage
Storing Leftovers
Keep Cinnamon Cream Cheese Cookies fresh by storing them in an airtight container at room temperature for up to 4 days. They’ll stay soft and dreamy without drying out—just tuck a slice of bread in the container if you’re in an extra-dry climate.
Freezing
You can freeze the baked cookies (once cooled) in a zip-top freezer bag for up to 2 months. For the freshest flavor, layer parchment or wax paper between each cookie to prevent sticking. Thaw at room temperature on a wire rack when you’re ready for a cookie fix.
Reheating
To revive that fresh-baked taste, pop a cookie (or a few) in the microwave for 10 seconds. If you prefer a slightly crispier edge, reheat on a baking sheet in a 300°F oven for about 3 minutes—just enough to warm through and send cinnamon aromas wafting through the kitchen!
FAQs
Can I use reduced-fat cream cheese?
You can, but full-fat cream cheese creates the richest, softest texture. Reduced-fat versions may change the crumb ever so slightly, but the cookies will still be delicious!
Do I have to chill the dough before baking?
It’s not strictly required, but chilling for 30 minutes helps prevent spreading and gives your Cinnamon Cream Cheese Cookies a puffier, bakery-style look. If you’re pressed for time, you can skip the chill and still get great results.
How do I know when the cookies are done?
Look for the edges to turn just lightly golden while the centers remain pale and soft. The cookies should look a bit underdone when you pull them from the oven, but will firm up beautifully as they cool.
Can I add extras, like nuts, raisins, or chocolate chips?
Absolutely! Finely chopped toasted pecans or walnuts, plump raisins, or even mini chocolate chips can be folded into the dough after mixing for a twist on classic Cinnamon Cream Cheese Cookies.
Are these cookies gluten-free?
This recipe is written for regular all-purpose flour, but you can substitute your favorite 1:1 gluten-free flour blend. Check that your blend contains xanthan gum for structure and be mindful that the texture may be slightly different.
Final Thoughts
Every baker needs a go-to cookie recipe that earns rave reviews, and I promise Cinnamon Cream Cheese Cookies deliver every single time. Their tender crumb, cozy cinnamon hug, and hint of creaminess make them irresistible—so gather your ingredients and share this batch with someone you love!
Print
Cinnamon Cream Cheese Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Cream Cheese Cookies are soft, chewy, and full of warm cinnamon flavor. The cream cheese adds a delightful tanginess to these sweet treats, making them perfect for any occasion.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
Rolling Mixture:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, beat the butter and cream cheese until smooth. Add sugar, egg, and vanilla; mix well. In a separate bowl, combine flour, baking powder, salt, and cinnamon. Gradually add dry ingredients to wet mixture to form a dough.
- Roll the cookies: Combine sugar and cinnamon in a bowl. Shape dough into balls, roll in cinnamon sugar, and place on baking sheet.
- Bake: Bake for 10–12 minutes until lightly golden. Cool on sheet before transferring to a rack.
Notes
- Enhance flavor with nutmeg or maple extract.
- Chill dough for puffier cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
