Cinnamon Cream Cheese Cookies
These soft and chewy cinnamon cream cheese cookies combine the perfect balance of tangy cream cheese with warm cinnamon spice. With crispy edges and tender centers, these cookies rival any professional bakery's version.
Ingredients
- For the Cookie Dough:
- 8 oz (226g) full-fat block cream cheese, room temperature
- 1 cup (226g) unsalted butter, room temperature
- 1½ cup (300g) granulated sugar
- 2 tsps pure vanilla extract
- 2¼ cups (280g) all-purpose flour
- 1½ tsps baking powder
- ½ tsp salt
- For the Cinnamon-Sugar Coating:
- ½ cup (100g) granulated sugar
- 2 tbsp ground cinnamon
Instructions
- In a large bowl or stand mixer, cream together softened butter and cream cheese until completely smooth (5-7 minutes).
- Gradually add sugar and beat until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Chill dough for 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix cinnamon and sugar for coating in a shallow bowl.
- Scoop 3 tablespoon portions of dough, roll into balls.
- Roll each ball in cinnamon-sugar mixture.
- Place on prepared baking sheets 2 inches apart.
- Bake 13-15 minutes until edges are lightly golden.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
- Room temperature ingredients are crucial for best results
- Total Fat: 9.5g
- Saturated Fat: 5.8g
- Cholesterol: 35mg
- Sodium: 89mg
- Total Carbohydrates: 23.4g
- Dietary Fiber: 0.5g
- Sugar: 14.2g
- Protein: 2.3g