Description
Delight in these soft and tender Cinnamon Cream Cheese Cookies, perfectly coated in a sweet cinnamon-sugar blend. With a rich, creamy dough that combines butter and cream cheese, these cookies are lightly baked to maintain a delicate texture and subtle sweetness, making them an irresistible treat for any occasion.
Ingredients
Scale
For the Dough:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 large egg
- 1/2 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 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 fluffy. Gradually mix in the powdered sugar until fully combined. Add the egg, baking powder, vanilla extract or paste, and kosher salt; mix well to ensure all ingredients are incorporated. Stir in the all-purpose flour until a soft, smooth dough forms.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour to allow it to firm up, making it easier to handle and enhancing the flavor.
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar with the ground cinnamon, mixing until evenly blended. This will be used to coat the cookie dough balls.
- Shape & Coat: Take about 2 teaspoons of chilled dough and roll it into a ball between your palms. Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 9 minutes, or until they are just set. The cookies should remain light in color and maintain a soft texture without browning too much.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes to set further. Then transfer the cookies to a wire rack and let them cool completely before serving or storing.
Notes
- Ensure both butter and cream cheese are softened to room temperature for easy mixing and a smooth dough.
- Do not overbake; cookies should remain soft, so watch closely near the 8-minute mark.
- For extra flavor, try using vanilla bean paste instead of extract.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If dough is too soft after chilling, refrigerate for an additional 30 minutes before shaping.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
