Name: Cinnamon Cream Cheese Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 4 oz cream cheese, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup granulated sugar (for coating); 1 tablespoon ground cinnamon (for coating)

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If you’re craving a treat that’s wonderfully soft, cozy, and bursting with old-fashioned flavor, let me introduce you to Cinnamon Cream Cheese Cookies. These precious little cookies have a dreamy, melt-in-your-mouth texture thanks to the cream cheese in the dough, while their cinnamon-sugar coating adds just the right spark of warmth and sweetness. Perfect for sharing (or secretly stashing for yourself), they’re an instant crowd-pleaser—ideal for holidays, coffee breaks, or anytime you need a bit of homemade comfort.

Cinnamon Cream Cheese Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cinnamon Cream Cheese Cookies lies in their simple, pantry-friendly ingredient list. Each addition plays a starring role, from rich dairy to aromatic spices, making every bite irresistible.

Unsalted Butter (1 cup, softened): Gives these cookies a tender crumb and deep buttery flavor—make sure it’s nice and soft for the dreamiest texture.
Cream Cheese (4 oz, softened): The secret to unbelievably soft, pillowy cookies that stay moist for days.
Granulated Sugar (1 cup + 1/4 cup, divided): Sweetens the dough and provides the crunchy, sparkly cinnamon-sugar finish.
Egg (1 large): Binds everything together, creating that classic chewy consistency.
Vanilla Extract (1 teaspoon): Brings a warm, fragrant background note that pairs perfectly with cinnamon.
All-Purpose Flour (2 1/4 cups): The backbone of the cookies, providing structure without heaviness.
Baking Powder (1/2 teaspoon): Adds just the right lift so your cookies bake up beautifully.
Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
Ground Cinnamon (1 tablespoon): Essential for that classic spiced aroma and snickerdoodle-style magic.
Optional Nutmeg (pinch): For an extra layer of cozy spice in your cinnamon-sugar coating (totally your call!).

How to Make Cinnamon Cream Cheese Cookies

Step 1: Prep the Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This little step ensures your Cinnamon Cream Cheese Cookies won’t stick, and it makes cleanup a cinch.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy. This combo is the key to a soft, luscious cookie—don’t rush it!

Step 3: Add Sugar and Flavors

To the bowl, add 1 cup of granulated sugar, then beat until everything is light and fluffy. Next, mix in the egg and vanilla extract until just blended. At this point, your kitchen is already smelling pretty amazing.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until you have a soft, slightly sticky dough. Be gentle here—you want everything combined but not overworked.

Step 5: Roll and Coat the Cookies

Stir together the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl (add that pinch of nutmeg if you’re feeling extra festive). Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the cinnamon-sugar mixture. Place the dough balls about 2 inches apart on the prepared baking sheets.

Step 6: Bake and Cool

Bake the cookies for 10 to 12 minutes, or until the edges are just turning lightly golden. If you love a softer cookie, keep on the shorter side. Let them cool for 5 minutes on the baking sheet before moving to a wire rack—they’re delicate, so a little patience pays off.

How to Serve Cinnamon Cream Cheese Cookies

Garnishes

For an extra-special touch, try dusting the tops with a little extra cinnamon-sugar or even a light drizzle of vanilla glaze. You can also nestle in a whole cinnamon stick for show, especially if you’re arranging them on a pretty holiday tray.

Side Dishes

Cinnamon Cream Cheese Cookies shine brightest alongside a mug of hot coffee, spiced chai, or a cold glass of milk. For a weekend brunch, stack them with sliced fresh fruit or serve with a scoop of vanilla ice cream on the side for a real treat.

Creative Ways to Present

If you want to go the extra mile, arrange these cookies in a decorative tin lined with parchment for gifting, or pile them high on a footed cake stand at your next gathering. For parties, sandwich a little cinnamon buttercream between two cookies—trust me, everyone will ask for the recipe.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Cream Cheese Cookies keep beautifully in an airtight container at room temperature for up to 4 days. Their pillowy texture stays just right, especially if you layer parchment between them to prevent sticking.

Freezing

Both the dough and baked cookies freeze really well! Flash-freeze unbaked dough balls on a tray, then store in a zip-top bag in the freezer for up to 2 months. Bake straight from the freezer—add a minute or two to the bake time. Already-baked cookies should be wrapped tightly and can be frozen for up to 3 months.

Reheating

To enjoy that fresh-baked taste, simply warm a couple of cookies in the microwave for 10 to 15 seconds. If you’re thawing frozen cookies, let them come to room temperature first for the best texture.

FAQs

Can I use low-fat cream cheese in this recipe?

You can use low-fat cream cheese, though the cookies may turn out a bit less rich and tender. Full-fat cream cheese will give you the best classic texture.

How do I keep the dough from sticking to my hands?

If the dough feels too sticky to roll, chill it in the fridge for 30 minutes first. Coating your hands lightly with flour before rolling also works like a charm.

Can I double the recipe for a bigger batch?

Absolutely! Just be sure to mix everything evenly, and use two baking sheets or bake in batches so your Cinnamon Cream Cheese Cookies come out perfect every time.

What if I don’t have parchment paper?

If you’re out of parchment, a nonstick baking mat works just as well, or you can lightly grease your baking sheets to prevent sticking.

Can I make Cinnamon Cream Cheese Cookies gluten-free?

Yes! Substitute a quality 1-for-1 gluten-free flour blend for the regular flour. Just double-check that your other ingredients are gluten-free, too.

Final Thoughts

There’s something truly magical about pulling a tray of Cinnamon Cream Cheese Cookies from the oven and sharing them with people you love. I hope you’ll try this recipe and let these cookies bring a dose of cinnamon-kissed joy into your kitchen—they’re just too good to keep to yourself!

Cinnamon Cream Cheese Cookies Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of cinnamon and cream cheese with these soft and flavorful cookies. Perfect for holiday gatherings or a sweet treat any time of the year!

Ingredients

Scale

Dough:

1 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Coating:

1/4 cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)

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Instructions

Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
Add sugar and egg: Add 1 cup of granulated sugar and beat until fluffy. Mix in the egg and vanilla extract until combined.
Prepare dough: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Coat dough balls: In a small bowl, combine 1/4 cup granulated sugar and the cinnamon. Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture.
Bake: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.