Super soft cookies filled with a warm cinnamon flavor. (your house is going to smell amazing).
These cookies are super soft, which is my favorite kind of cookie, because of the Hiland Dairy Cream Cheese used in the recipe. It gives these cookies that super light and creamy texture. The trick is to chill the dough so the cream cheese can keep shape for the softness but not melt completely. The result is these soft, creamy, cinnamon cookies that will melt in your mouth.
Check out the recipe and video below and let me know what you think!
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).
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
1/2 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
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.
Scrape the sides of the bowl and then add the flour a bit at a time, mixing after each addition until all combined.
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.
Once chilled, preheat the oven to 375 degrees. Mix the cinnamon and sugar together in a small bowl.
Scoop the dough and roll into balls about 1 Tablespoon size. Roll into a ball and roll in the cinnamon sugar to coat.
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.
Bake for 8-9 minutes. Remove and let cool on the baking sheet for about 10 minutes and then transfer to a cooling rack.