Cinnamon Cream Cheese Cookies Recipe

If you’re on the hunt for a cozy, melt-in-your-mouth treat, I can’t wait to share this **Cinnamon Cream Cheese Cookies Recipe** with you. These cookies have been one of my favorite weekend baking projects, and trust me, once you try them, you’ll see why—they’re soft, lightly spiced, and just the right amount of sweet. I remember the first time I made them, the smell of cinnamon and vanilla filling my kitchen was enough to make me want to skip dinner and just snack on these all night!

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Ingredients & Why They Work

Let’s talk ingredients because they’re the foundation for success here. Each one plays a role in bringing out that delicate texture and cinnamon-spiked sweetness. Plus, I’ve popped in some shopping tips so you don’t miss out on freshness or flavor.

• Unsalted butter: Make sure it’s softened to room temperature for easy creaming and that pure butter flavor.
• Cream cheese: Also softened, it’s key for moist, rich cookies with a subtle tang.
• Powdered sugar: Provides smooth sweetness and helps the dough bind nicely without grittiness.
• Egg: Acts as a binder and adds structure without weighing the cookies down.
• Baking powder: Gives a gentle lift for soft, light cookies.
• Vanilla bean paste or extract: Vanilla bean paste offers speckles of flavor and looks fancy, but a good vanilla extract works just fine.
• Kosher salt: Just a pinch brightens flavors and balances the sweet.
• All-purpose flour: The base of the cookie that keeps everything together.
• Granulated sugar: For rolling—helps create that crisp, cinnamon-sugar crust.
• Ground cinnamon: The star spice that makes these extra cozy and fragrant.

Make It Your Way

I love how adaptable this Cinnamon Cream Cheese Cookies Recipe is, so I often mix it up depending on my mood or the season. You should feel free to do the same! Whether you want to add a little extra spice or swap out vanilla for something a bit nutty, there’s room to make these yours.

• Variation: Sometimes I add a teaspoon of pumpkin spice in place of some cinnamon during fall—so yum and festive.
• Gluten-free tweak: Use a gluten-free all-purpose flour blend to make them allergy-friendly, keeping texture soft.
• Texture boost: A handful of finely chopped nuts like pecans or walnuts adds crunch without overpowering.
• Vanilla twist: Try almond extract instead of vanilla for a unique but subtle flavor change.

Step-by-Step: How I Make Cinnamon Cream Cheese Cookies Recipe

Step 1: Cream the Butter and Cream Cheese

Start by placing your softened butter and cream cheese in a large bowl. Using a hand mixer, beat them together until the mixture is perfectly smooth and creamy. This step is crucial because you want no lumps to ensure your dough feels luxuriously silky—plus, it helps your powdered sugar blend in without clumps.

Step 2: Add Powdered Sugar Slowly

Next, gradually add the powdered sugar, mixing as you go. This slow incorporation keeps the mixture from getting grainy. Once all the sugar’s in, your batter should look fluffy and pale—almost like buttercream frosting. If it feels too stiff, double-check your butter and cream cheese softness; that’s often the culprit.

Step 3: Mix in Egg, Baking Powder, Vanilla, and Salt

Crack in the egg and add your baking powder, vanilla bean paste, and a pinch of kosher salt. Mix gently until just combined. Overmixing at this stage can make cookies tough, so I like to slow down and finish stirring once there’s no dry streaks.

Step 4: Add and Incorporate Flour

Slowly sprinkle in the all-purpose flour, scraping down the bowl edges as you go. The dough will start to come together and feel soft but not sticky. If it feels too wet, a tiny pinch more flour helps, but be careful not to go overboard—these cookies are meant to be soft and tender, not dry.

Step 5: Chill the Dough

This next step is vital: cover your dough and pop it in the fridge for at least one hour. The chill firms up the dough, making it easier to handle and preventing the cookies from spreading during baking. I’ve learned the hard way that skipping this can lead to sad flat cookies, so don’t skip!

Step 6: Prep Oven and Cinnamon Sugar

Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper—this ensures cookies bake evenly and don’t stick. In a small bowl, mix the granulated sugar with the cinnamon. This simple combo will coat your dough balls and give them that signature sweet-spicy crust that makes these cookies so addictive.

Step 7: Roll, Coat, and Bake

Roll your chilled dough into 1-inch balls (about 2 teaspoons of dough each). Then gently but thoroughly roll each ball in the cinnamon sugar mixture until coated. Arrange them on the prepared baking sheet about 2 inches apart. Bake for 8-9 minutes—watch carefully because they won’t brown like other cookies, but should puff up and look just set. Overbaking makes them dry, so timing is everything.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This resting time helps them firm up just right while keeping their soft centers. If you try one too soon, you’ll miss that perfect tender texture I fell in love with.

How to Serve Cinnamon Cream Cheese Cookies Recipe

Garnishes

I enjoy sprinkling a tiny pinch more cinnamon sugar on top right after baking, just before the cookies cool—that extra little crunch is pure magic. Sometimes, I serve them with a dusting of powdered sugar for a snow-kissed look during holiday gatherings.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or a rich latte. For a brunch spread, I like to serve them alongside fresh fruit and creamy yogurt for a balanced sweetness.

Creative Ways to Present

For parties, I’ve arranged these cookies on rustic wooden boards with cinnamon sticks and small bowls of cream cheese frosting for dipping. You can also sandwich two cookies together with a cinnamon-spiced cream cheese filling to wow your guests with extra richness.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering them between parchment paper to keep them from sticking. They stay soft and delicious for up to five days—though I usually don’t have any leftovers that long!

Freezing

These cookies freeze beautifully. I like to freeze the dough balls rolled in cinnamon sugar on a tray, then transfer to a freezer bag. That way, you can bake fresh cookies straight from the freezer whenever a craving hits. They bake about 1-2 minutes longer than fresh, and the flavor is just as amazing.

Reheating

If you want to warm up a leftover cookie, I recommend a quick 10-15 second zap in the microwave or a few minutes in a 300°F oven wrapped in foil. It refreshes that soft, melt-in-your-mouth quality beautifully without drying them out.

FAQs

Final Thoughts

Honestly, this Cinnamon Cream Cheese Cookies Recipe has become my go-to whenever I want something that feels cozy but isn’t your average cookie. I love how effortlessly the cream cheese transforms the texture to something almost cake-like, and the cinnamon sugar coating is just perfect every time. I really hope you give these a try—they’re easy enough to whip up midweek but special enough to impress anyone who tries them. Grab your mixer, warm up your kitchen, and let’s make some memories with these delicious bites!

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