Imagine a cookie that captures the softest, most pillowy bite and blends it with the irresistible tang of cream cheese and the sweet warmth of cinnamon. That’s exactly what Cinnamon Cream Cheese Cookies deliver—a bakery-style treat you’ll want to make every holiday season or cozy weekend. With their sugar-dusted tops and tender crumb, these cookies are the ones you’ll find yourself craving with coffee, sharing at potlucks, or sneaking as a late-night snack—and the best part is how simple it is to bring a batch of Cinnamon Cream Cheese Cookies to life!
Ingredients You’ll Need
The ingredients for these dreamy cookies are all kitchen staples, but each plays a starring role in the cookies’ flavor, texture, and golden edges. Here’s what you’ll need for these Cinnamon Cream Cheese Cookies, along with a few hints for success:
- Unsalted butter: Softened butter creates a luxuriously tender crumb, so be sure it’s room temperature for easy creaming.
- Cream cheese: The secret to soft, slightly chewy cookies—use full-fat for the yummiest result and let it soften first.
- Granulated sugar: Sweetens the dough and adds sparkle to the cookie coating for that classic crunch.
- Large egg: Just one binds everything together, helping the cookies bake up light without spreading too much.
- Vanilla extract: Rounds out the flavors with its rich, comforting aroma—don’t skip this!
- All-purpose flour: The main structure for the cookies; measure with care for that perfect, tender bite.
- Ground cinnamon: Warm and fragrant, it stars both in the dough and in the sugary coating for double the cozy flavor.
- Baking powder: Gives just the right lift, so the cookies puff slightly and don’t turn flat.
- Salt: A pinch balances sweetness and lets every other taste shine.
- Extra sugar and cinnamon for rolling: This step is essential for those bakery-style, cinnamon-kissed tops—don’t skip it!
How to Make Cinnamon Cream Cheese Cookies
Step 1: Cream the Butter and Cream Cheese
Start by beating the softened butter and cream cheese together in a large mixing bowl. This should take a few minutes on medium speed—you’re aiming for a completely smooth, creamy base without any lumps. This step is the secret to that melt-in-your-mouth texture Cinnamon Cream Cheese Cookies are known for.
Step 2: Add Sugar, Egg, and Vanilla
Pour in the granulated sugar and continue beating until the mixture is light and fluffy, almost mousse-like. Add the egg and vanilla extract, mixing until just combined. You want everything blended smoothly, but don’t overmix or you’ll lose that wonderful fluffy texture.
Step 3: Combine the Dry Ingredients
In a separate medium bowl, whisk together the flour, ground cinnamon, baking powder, and salt. This even distribution is important—it helps the spice flavor infuse the whole batch, so every Cinnamon Cream Cheese Cookie is perfectly seasoned.
Step 4: Mix Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. The dough will be soft but shouldn’t be sticky. If needed, scrape the sides of the bowl and make sure there aren’t flour pockets hiding at the bottom.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and chill your dough for at least 1 hour. This is key: Chilling not only helps the cookies hold their shape, it deepens the cinnamon flavor and makes rolling much easier.
Step 6: Roll and Coat in Cinnamon Sugar
Mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Scoop your chilled dough by heaping tablespoonfuls, roll into balls, and thoroughly coat each one in the cinnamon sugar mixture. This step gives Cinnamon Cream Cheese Cookies their signature sparkle and that first sweet crunch.
Step 7: Bake and Cool
Arrange the dough balls on lined baking sheets about two inches apart. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are just golden. Don’t overbake! Let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely. The aroma at this stage is absolutely irresistible.
How to Serve Cinnamon Cream Cheese Cookies
Garnishes
Sprinkle your Cinnamon Cream Cheese Cookies with a dusting of powdered sugar for a snowy look, or drizzle with a light vanilla glaze for extra sweetness and shine. If you’d like, a tiny pinch of extra cinnamon on top right after baking makes the aroma even more inviting. Edible gold or silver sprinkles turn them into a festive gift for neighbors or friends.
Side Dishes
Pair these cookies with a steaming mug of chai, hot cocoa, or creamy coffee for an ultra-cozy afternoon treat. A scoop of vanilla ice cream on the side transforms them into a simple dessert, and they’re a dreamy addition to any holiday cookie platter or brunch spread.
Creative Ways to Present
Stack a bundle of Cinnamon Cream Cheese Cookies in a cellophane bag tied with a rustic ribbon for homemade gifts. For a party, arrange them on a platter with cinnamon sticks and a few coffee beans scattered for edible décor. You can even crumble them over yogurt parfaits or stir bits into homemade ice cream for a twist on classic mix-ins.
Make Ahead and Storage
Storing Leftovers
Store your Cinnamon Cream Cheese Cookies in an airtight container at room temperature for up to 5 days. They stay soft and delicious, though you might find they disappear much sooner! Separate layers with parchment if you’re stacking them, to keep the cinnamon sugar coating intact.
Freezing
To freeze, arrange baked and cooled cookies in a single layer on a sheet pan, then transfer to a zip-top bag once frozen solid—this method keeps them from sticking together. They’ll keep in the freezer for up to 2 months. You can also freeze unbaked dough balls (without the cinnamon sugar), then thaw and roll in the sugar mixture just before baking.
Reheating
If you love cookies warm, just microwave a couple for 8 to 10 seconds until gently heated, or pop a few on a baking sheet in a 275°F (135°C) oven for a few minutes. This revives their baking day softness and brings the cinnamon fragrance back to life.
FAQs
Can I make Cinnamon Cream Cheese Cookies dough ahead of time?
Absolutely! You can prepare the dough up to 48 hours ahead and store it covered in the refrigerator. This makes these cookies perfect for busy schedules or holiday prepping. Just let the dough sit out for 10 minutes if it’s too firm to scoop.
Can I use low-fat or whipped cream cheese?
While you can, the cookies may not be as rich or tender. Full-fat block cream cheese really yields the softest, creamiest result. If you try low-fat, expect a slightly different texture and be sure to drain any excess liquid before adding it to the dough.
Do Cinnamon Cream Cheese Cookies spread a lot in the oven?
They don’t spread much, thanks to the chilling step and the balance of flour and fat. If your cookies are spreading too much, double-check your butter and cream cheese weren’t too warm, and measure the flour accurately.
Can I make the cookies gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still get wonderful flavor and a soft bite.
What adds the best flavor twist to these cookies?
Try adding a sprinkle of nutmeg to the dough or swap in brown sugar for rolling as mentioned in the notes; both offer extra depth and a bakery-style taste. You can also try an orange zest garnish for a bright, aromatic finish.
Final Thoughts
Whether you’re baking for a holiday celebration or just because you love sharing a plateful of comforting, cinnamon-kissed treats, you can’t go wrong with Cinnamon Cream Cheese Cookies. They’re as fun to make as they are to eat, and you’ll find yourself reaching for this recipe anytime you want something a little special. Give them a try—you might just find your new signature cookie!
Print
Cinnamon Cream Cheese Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Cream Cheese Cookies are a delightful treat with a soft, melt-in-your-mouth texture and a perfect balance of cinnamon flavor. They are easy to make and perfect for holiday gatherings or a sweet indulgence any time of the year.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Rolling:
- Additional ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add Sugar and Eggs: Add the granulated sugar and beat until light and fluffy. Mix in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Chill the dough for at least 1 hour.
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll Dough: Mix ¼ cup sugar with 1 teaspoon cinnamon. Scoop dough, roll into balls, and coat in the cinnamon sugar mixture.
- Bake: Place dough balls on baking sheets and bake for 10-12 minutes until edges are golden. Cool before serving.
Notes
- For extra flavor, consider adding nutmeg or using brown sugar for rolling.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
