Cinnamon Cream Cheese Cookies
Soft, tender cream cheese cookies rolled in cinnamon sugar and baked until just set. They have a delicate crumb, a light tang from the cream cheese, and a warm cinnamon finish.
Ingredients
For the Cookie Dough
For the Cinnamon Sugar
Instructions
Cream the butter and cream cheese
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Place the softened butter and cream cheese in a large mixing bowl. Use a hand mixer on medium speed to beat until the mixture looks smooth, pale, and creamy, with no lumps remaining.
Add the sugar and wet ingredients
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Add the powdered sugar and mix on low speed until combined. Add the egg and vanilla extract, then mix again until the dough base is smooth and evenly blended. It may look very soft at this stage, which is normal.
Mix in the dry ingredients
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Add the baking powder, kosher salt, and flour to the bowl. Mix on low speed just until no dry streaks remain, scraping down the sides of the bowl with a spatula as needed. The dough should be soft, thick, and slightly sticky.
Chill the dough
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Cover the bowl and refrigerate the dough for 60 minutes. This rest helps the dough firm up so the cookies hold their shape and bake into soft, puffy rounds instead of spreading too much.
Prepare the oven and coating
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Heat the oven to 375 F. Line 2 baking sheets with parchment paper. In a small bowl, stir together the granulated sugar and ground cinnamon until the color is even throughout.
Shape the cookies
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Scoop the chilled dough into 1 inch balls, about 2 teaspoons each. Roll each piece gently between your hands, then coat it completely in the cinnamon sugar mixture. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each one.
Bake the cookies
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Bake for 8 to 9 minutes, until the cookies are puffed and just set on top. They should not brown much, so do not wait for a deep golden color. The centers will still look soft, but they will finish setting as they cool.
Cool before serving
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Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, the texture will be tender and delicate with a light cinnamon sugar crust.
Note
Use full-fat block cream cheese for the best texture. Spreadable tub cream cheese adds extra moisture and can make the cookies flatten. If the dough becomes too soft while shaping, place it back in the refrigerator for 10 to 15 minutes before continuing. Do not overbake these cookies. They are done when they look puffed and set, even if they still seem pale. Store the cooled cookies in an airtight container at room temperature for up to 5 days. A slice of plain sandwich bread in the container can help keep them soft. Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving. You can also freeze the shaped, cinnamon sugar coated dough balls. Bake from frozen at 375 F for about 11 to 12 minutes.
