WHAT’S FOR A COZY TREAT?
Cinnamon Cream Cheese Cookies
Array/5
COOK TIME
9 min
TOTAL TIME
19 min + chill time
SERVINGS
12-16 cookies
These soft and creamy Cinnamon Cream Cheese Cookies are filled with warm cinnamon flair and are easy to make! The cream cheese gives them a melt-in-your-mouth texture and are perfect for the holidays or any time of the year.
Cream cheese isn’t just for bagels. It’s the secret ingredient behind the creamiest, softest cookies you’ll ever bake. These cinnamon cookies with cream cheese are made with simple ingredients like butter, sugar, and flour. The dough chills for a bit, making it easy to handle, and then it’s rolled in a cinnamon-sugar coating for that perfect hint of spice in every bite. Just like a snickerdoodle with a hint of tangy creaminess that ties it all together!
Cream Cheese Cookies
While cream cheese isn’t a common ingredient in a cookie recipe, its rich, velvety texture works great in cookie dough, giving each bite a soft melt-in-your-mouth texture that really makes these cinnamon cookies stand out. Cream cheese also adds a slight tangy undertone that perfectly balances the sweetness, making these cookies a total flavor win for kids and adults.
Why You’ll Love This Recipe
10 Ingredients: With just ten simple ingredients, you likely already have everything you need to whip up these cookies.
Easy To Make: The dough comes together quickly and easily, making this recipe great for bakers of all skill levels.
Perfect Anytime of the Year: These cookies are versatile enough for winter holidays, spring holidays, birthday parties, or as an afterschool snack.
Soft Texture: Thanks to the cream cheese, these cookies have an ultra-soft, creamy texture that practically melts in your mouth.
Snickerdoodle Flavor: The warm cinnamon-sugar coating gives these cookies a familiar snickerdoodle-like flavor with a unique creamy twist.
Ingredients You’ll Need
Butter – Adds richness and helps create a soft, tender texture in these cookies. Make sure it’s at room temperature for easy mixing.
Cream Cheese – Room temperature cream cheese is the star of the show, giving these cookies their creamy, melt-in-your-mouth texture and a slight tang that balances the sweetness.
Powdered Sugar – This finely processed sugar keeps the dough light and smooth, helping to create that signature soft texture. It also dissolves easily for a perfectly blended dough.
Egg – Binds all the ingredients together while adding just enough moisture to keep the cookies soft and chewy.
Baking Powder – This helps the cookies rise slightly as they bake, creating the perfect balance between fluffy and dense.
Pure Vanilla Extract – Enhances the overall flavor and gives these cookies that warm, cozy sweetness.
Kosher Salt – A pinch of salt balances the sweetness and brings out the cinnamon and cream cheese flavors.
All-Purpose Flour – Provides structure and holds all the ingredients together.
Granulated Sugar – Gives these cookies a subtle crunch on the outside.
Ground Cinnamon – Adds warmth and a touch of spice.
Step By Step Instructions
Cream the Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together until the mixture is completely smooth and creamy. Gradually add the powdered sugar to the butter and cream cheese mixture, a little at a time, mixing well after each addition.
Mix the Dough: Add the egg, baking powder, pure vanilla extract, and a pinch of kosher salt to the bowl. Mix again until all the wet ingredients are fully combined and the dough is silky and smooth. Scrape down the sides of the bow. Gradually add the all-purpose flour to the dough, mixing after each addition without overworking.
Chill the Dough: Once the dough is fully mixed, either cover the bowl with plastic wrap or scoop the dough onto parchment paper or saran wrap and wrap tightly. Place the dough in the refrigerator to chill for at least one hour.
Prepare the Cinnamon Sugar Coating: While the dough chills, preheat your oven to 375°F. In a small bowl, mix together the granulated sugar and ground cinnamon until fully combined.
Form the Dough Balls: Scoop the chilled dough into 1-tablespoon-sized portions and roll each into a ball. Coat each dough ball thoroughly in the cinnamon-sugar mixture.
Arrange on the Baking Sheet: Line a baking sheet with a silicone mat or spray it lightly with nonstick spray. Place the cinnamon-sugar-coated dough balls onto the baking sheet, spacing them about 2 inches apart to allow for spreading as they bake.
Bake and Cool: Bake the cookies in the preheated oven for 8-9 minutes. The cookies should be soft and slightly puffed but not browned on top. Remove the baking sheet from the oven and let the cookies cool on the tray for about 10 minutes on a tray before transferring to a cooling rack to cool completely. Enjoy!
Expert Tips
Allow the butter and cream cheese to come to room temperature before mixing for the smoothest dough possible. Cold ingredients can lead to a lumpy texture.
Use a stand mixer or hand mixer on medium speed for even blending, especially when creaming the butter and cream cheese.
Scrape down the sides of the mixing bowl frequently to make sure no ingredients are stuck to the edges.
Chill the dough for at least one hour or even overnight. Chilled dough is easier to handle and prevents the cookies from spreading too much while baking.
Use a small cookie scoop for uniform cookie sizes. Even-sized dough balls bake more evenly and look beautiful on a platter.
Roll the dough balls thoroughly in the cinnamon-sugar mixture on all sides for the best flavor.
Keep an eye on the cookies as they bake. They’re done when they are slightly puffed and set in the middle. Don’t wait for browning on top.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them. This cooling time helps them firm up while retaining their soft texture.
Ways To Customize
Swap the cinnamon in the coating for pumpkin pie spice to give the cookies a warm, fall-inspired twist.
Add a teaspoon of almond extract instead of vanilla extract for a nutty, aromatic flavor.
Use brown sugar in place of granulated sugar for a deeper, caramel-like sweetness in the cinnamon-sugar coating.
Substitute gluten-free all-purpose flour to make the recipe gluten-free while keeping the same soft texture.
Add a handful of finely chopped pecans or walnuts to the dough for a crunchy contrast.
Replace the cinnamon-sugar coating with a dusting of powdered sugar for a softer, lighter flavor profile.
Incorporate ½ cup of mini chocolate chips into the dough to add a touch of sweetness and texture to the cookies.
Sprinkle a pinch of sea salt on top of the cookies before baking to create a sweet and salty combination that enhances the cinnamon flavor.
Storing & Freezing
Storing: Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week while keeping them soft and fresh.
Freezing: Freeze fully baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll stay delicious for up to 3 months and can be thawed at room temperature when ready to enjoy.
Freezing Unbaked Dough: Scoop the chilled dough into balls, roll in cinnamon sugar, and freeze on a baking sheet until firm. Once frozen, store the dough balls in a freezer-safe bag for up to 3 months; bake directly from frozen, adding an extra minute or two to the baking time.
FAQ
Why does the dough need to chill before baking?
Chilling the dough helps firm up the butter and cream cheese, making the cookies easier to handle and preventing them from spreading too much in the oven.
How do I know when the cookies are done baking?
The cookies are ready when they are slightly puffed and set in the center but not browned on top. Overbaking can make them dry.
Why are my cookies spreading too much?
This could happen if the dough wasn’t chilled long enough or if the butter and cream cheese were too warm when mixing. Chill for at least an hour for the best results.
What type of cinnamon works best for this recipe?
Ground cinnamon from any brand will work, but high-quality cinnamon like Ceylon can add a slightly sweeter, more complex flavor.
More Cinnamon Desserts
Print
Cinnamon Cream Cheese Cookies
Super soft cookies filled with a warm cinnamon flavor. Creamy texture from the cream cheese in this recipe. (your house is going to smell amazing).
Ingredients
1/2 cup (1 stick) Hiland Dairy butter, room temp
4 ounces (½ block) Hiland Dairy cream cheese, room temp
1 ½ cup powdered sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
pinch kosher salt
1 3/4 cup all-purpose flour
1/4 cup granulated sugar
1 Tablespoon ground cinnamon
Instructions
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In a large bowl with a hand mixer or using a stand mixer, mix the Hiland butter and cream cheese until smooth. Add the powdered sugar a little at a time and mix after each addition until smooth. Then add the egg, baking powder, vanilla and pinch of salt. Mix again.
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Scrape the sides of the bowl and then add the flour a bit at a time, mixing after each addition until all combined.
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Either cover the bowl or scoop dough into parchment or saran wrap and cover. Place in the fridge for at least an hour to chill.
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Once chilled, preheat the oven to 375 degrees. Mix the cinnamon and sugar together in a small bowl.
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Scoop the dough and roll into balls about 1 Tablespoon size. Roll into a ball and roll in the cinnamon sugar to coat.
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Place the dough balls onto a baking sheet (prep with a silicone mat or nonstick spray). Place about 2 inches apart on the baking sheet.
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Bake for 8-9 minutes. Remove and let cool on the baking sheet for about 10 minutes and then transfer to a cooling rack.
Notes
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