Cinnamon Cream Cheese Cookies

Cinnamon cream cheese cookies are soft, melt-in-your-mouth treats with a rich cream cheese base and a warm cinnamon-sugar coating, perfect for any sweet craving.

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Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time1 hour hr 18 minutes mins

Servings36 cookies

When you’re craving something sweet and simple, cinnamon cream cheese Cookies are your go-to recipe. The cream cheese adds a rich texture, while the cinnamon sugar gives them a warm, inviting flavor. Whether you’re a novice baker or an experienced one, you’ll appreciate how easy and rewarding these cookies are to make.

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WHAT YOU NEED TO KNOW

MAIN INGREDIENTS: All-purpose flour, cornstarch, baking powder, salt, salted butter, cream cheese, granulated sugar, extra large egg, vanilla extract, ground cinnamon

QUICK STEPS: Whisk dry ingredients, beat butter and cream cheese, add sugar, egg, and vanilla, mix in dry ingredients, chill dough for 1 hour, roll dough balls in cinnamon sugar, bake, cool

TOTAL TIME AND YIELD: 1 hour 18 minutes, 36 cookies

WHY THIS RECIPE: Our team of recipe developers carefully crafted the perfect ratio of butter to cream cheese in this recipe to deliver a truly unique texture. By balancing ½ cup of butter with 4 ounces of cream cheese, we’ve ensured these cookies are irresistibly soft and tender with just the right amount of creaminess.

The cream cheese adds a subtle tang that elevates the flavor without overpowering, making these cookies stand out from the typical cinnamon sugar varieties. This precise balance results in cookies that are not only rich but turn out perfectly shaped and melt-in-your-mouth delicious.

CINNAMON CREAM CHEESE COOKIES INGREDIENTS

These cinnamon cream cheese cookies are a delightful blend of creamy and sweet. They’re quick to make, with only ten minutes of prep time and eight minutes in the oven.

Here’s what you’ll need:

• 2¼ cups all-purpose flour
• 2 teaspoons cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon table salt
• ½ cup salted butter, softened
• 4 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 extra large egg, room temperature
• 2 teaspoons pure vanilla extract
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

CINNAMON CREAM CHEESE COOKIES SUBSTITUTIONS AND ADDITIONS

Salted Butter: If you only have unsalted butter, use it and add an extra quarter teaspoon of salt to the recipe to balance the flavors.

Pure Vanilla Extract: You can use almond extract or maple extract for a different twist. These will give the cookies a unique flavor.

Ground Cinnamon: For a different spice profile, try using a mix of cinnamon and nutmeg or even pumpkin pie spice. This will give the cookies a new dimension of flavor.

Additions:

• Chopped Nuts: Adding chopped pecans or walnuts can provide a nice crunch.
• Dried Fruit: Mix in some raisins or dried cranberries for a bit of sweetness and chewiness.
• Chocolate Chips: White or dark chocolate chips can add a rich, sweet contrast to the cinnamon.

HOW TO MAKE THIS CINNAMON CREAM CHEESE COOKIE RECIPE

These cinnamon cream cheese cookies are a treat that’s easy to whip up and perfect for any occasion. With just a few simple steps, you’ll have a batch of warm, delicious cookies ready to enjoy. Let’s walk through the process together.

STEP ONE: In a small mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. This helps distribute the ingredients evenly, ensuring a consistent texture in every bite. Set the bowl aside for later.

PRO TIP: Make sure both the butter and cream cheese are fully softened to room temperature before mixing. This ensures the dough combines smoothly and results in a better texture.

STEP TWO: In a medium-sized mixing bowl, use a hand mixer or a stand mixer with a paddle attachment to beat the softened butter and cream cheese together on medium-high speed for about one and a half to two minutes. The mixture should be light and well combined, creating a creamy base for your cookies.

STEP THREE: Lower the mixer speed to medium-low. Gradually add the granulated sugar, mixing for another one and a half to two minutes until the mixture is smooth. The sugar should be fully incorporated, making the mixture fluffy and ready for the next step.

STEP FOUR: Add the room temperature egg and pure vanilla extract to the mixture. Continue mixing until no yellow or brown streaks remain.

This ensures that the egg and vanilla are fully integrated, providing a uniform flavor throughout the dough.

STEP FIVE: Gradually add the flour mixture to the wet ingredients, about a half cup at a time. Mix just until incorporated.

Overmixing can make the cookies tough, so stop as soon as the flour is combined.

STEP SIX: Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for one hour. Chilling the dough helps the cookies hold their shape while baking and enhances the flavors.

STEP SEVEN: Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

STEP EIGHT: In a shallow bowl, combine one third cup granulated sugar and two teaspoons ground cinnamon. Stir until well mixed.

This will be used to coat the cookie dough balls.

PRO TIP: Roll the dough balls right after chilling. If the dough gets too warm, the cinnamon-sugar may not stick as well, and the cookies may spread more.

STEP NINE: Remove the chilled dough from the refrigerator. Scoop out one tablespoon of dough and roll it into a ball.

Roll the ball in the cinnamon-sugar mixture until fully coated. Place each coated dough ball on the prepared baking sheet, spacing them about two inches apart.

STEP TEN: Bake the cookies for eight to nine minutes. Ovens vary, so start checking at the seven-minute mark.

Since the cookies are coated in cinnamon, it will be hard to see if the edges are golden. Carefully lift a cookie with a spatula to check the underside, which should be light golden brown.

Avoid overbaking, as the cookies can go from tender to dry quickly. Let them rest on the baking sheet for two to three minutes before transferring to a cooling rack to cool completely.

TROUBLESHOOTING THIS CINNAMON CREAM CHEESE COOKIE RECIPE

Cookies spread too much while baking.

Make sure to chill the dough for at least 1 hour before baking to help the cookies hold their shape.

Dough is too sticky to roll into balls.

Chill the dough longer, or lightly coat your hands with flour or powdered sugar when rolling the dough.

Cookies are too dry or crumbly.

Avoid overbaking the cookies. Check them at the seven-minute mark and remove them from the oven once the bottoms are light golden brown.

Unevenly baked cookies.

Space the cookies about two inches apart on the baking sheet and rotate the baking sheet halfway through the baking time for even heat distribution.

Cookies stick to the baking sheet.

Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Cookies lack flavor.

Use high-quality vanilla extract and fresh ground cinnamon for the best flavor. Make sure your ingredients are not expired.

The dough is difficult to mix.

Soften the butter and cream cheese to room temperature before mixing to make the dough easier to handle

Cookies are too dense.

Mix the dry ingredients just until incorporated to avoid overworking the dough, which can make the cookies dense.

Cinnamon sugar coating doesn’t stick well.

Roll the dough balls immediately after chilling and before the dough warms up, ensuring the coating adheres properly.

Cookies dry out quickly after baking.

Store the cookies in an airtight container to keep them soft and fresh for longer.

HOW TO SERVE THESE CINNAMON CREAM CHEESE COOKIES

Now that your cinnamon cream cheese cookies are perfectly baked, it’s time to think about serving them. This great cookie recipe is versatile and can be enjoyed in many ways. Whether you’re hosting a party, enjoying a quiet evening at home, or looking for a creative twist, here are some ideas to get you started.

With Coffee or Tea: These cookies pair beautifully with a hot cup of coffee or tea. The warm spices and creamy texture complement the rich flavors of a dark roast coffee or a robust black tea.

As a Dessert Platter: Arrange the cookies on a decorative platter with a variety of other treats. Include items like chocolate truffles, mini cheesecakes, and fresh berries. This makes for an inviting dessert spread that’s perfect for parties.

With Ice Cream: Serve these cookies alongside a scoop of vanilla ice cream. The cold, creamy ice cream pairs wonderfully with the warm spices of the cookies.

For a Sweet Breakfast: Enjoy these cookies as part of a sweet breakfast spread. Serve them with a side of fresh fruit, yogurt, and a drizzle of honey. They make a great addition to any brunch table.

As a Holiday Treat: These cookies are perfect for holiday gatherings. Arrange them on a festive plate and serve them with hot cocoa or mulled wine. They’re sure to be a hit at any holiday party.

HOW TO STORE CINNAMON CREAM CHEESE COOKIES

Proper storage of your cinnamon cream cheese cookies will keep them fresh and delicious for days to come. Here’s how to store them, whether you’re making them ahead or saving leftovers.

MAKE AHEAD: You can make the dough ahead of time and store it in the refrigerator for up to two days. This allows you to bake fresh cookies whenever you want. Just be sure to chill the dough thoroughly before baking to maintain the cookie shape and texture.

IN THE FRIDGE: Store baked cookies in an airtight container in the refrigerator for up to one week. This helps maintain their freshness and prevents them from drying out.

Let them come to room temperature before serving for the best texture and flavor.

IN THE FREEZER: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to three months.

You can also freeze the dough balls before baking, and then bake them directly from the freezer, adding an extra minute or two to the baking time.

THAW: Leave the cookies at room temperature for a few hours.

WHY THESE CINNAMON CREAM CHEESE COOKIES ARE THE BEST

There’s something special about these cinnamon cream cheese cookies, and it’s not just their warm, inviting flavor. Here are some reasons why this recipe has become a favorite.

Easy to Make: This recipe is straightforward and easy to follow, making it perfect for both novice and experienced bakers. With simple steps and common ingredients, anyone can create these delicious cookies without hassle.

Perfect Texture: The combination of cream cheese and butter creates soft cookies, with a melt-in-your-mouth texture. They’re tender on the inside with a slightly crisp exterior, providing a satisfying bite every time.

Great for Sharing: Baking a batch of these cookies is a wonderful way to share a homemade treat with friends and family. They make great gifts, are perfect for cookie exchanges, and are always a hit at parties.

These cinnamon cookies are soft, tender, and coated in a warm cinnamon-sugar blend. The cream cheese adds a rich, melt-in-your-mouth texture that sets them apart from other cookies. With simple ingredients and easy steps, they’re perfect for anyone craving a bakery-quality treat at home.

More Cookie Recipes:

• Cinnamon Roll Cookies
• Raspberry Cookies Recipe
• Ranger Cookies
• Thumbprint Cookies with Icing
• Lemon Ricotta Cookies
• Soft Sugar Cookies

Cinnamon Cream Cheese Cookies

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Cinnamon cream cheese cookies are soft, melt-in-your-mouth treats with a rich cream cheese base and a warm cinnamon-sugar coating, perfect for any sweet craving.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Servings 36 cookies

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Ingredients

  

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• 2¼ cups all-purpose flour
• 2 teaspoons cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon table salt
• ½ cup salted butter softened
• 4 ounces cream cheese softened
• 1 cup granulated sugar
• 1 extra large egg room temperature
• 2 teaspoons pure vanilla extract
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

 

• Add the flour, cornstarch, baking powder, and salt to a small mixing bowl (3-4 cups) and whisk to combine. Set it aside.
• Using either a stand mixer fitted with a paddle attachment, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat together the softened butter and cream cheese for 1½-2 minutes until light and well combined.
• Lower the mixer speed to medium-low. Add the granulated sugar and continue mixing for another 1½-2 minutes or until smooth.
• Add the egg and vanilla, mixing well until no yellow or brown streaks remain.
• Add the flour mixture ½ cup at a time, mixing just until incorporated. Cover the mixing bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Add the ⅓ cup of granulated sugar and ground cinnamon to a shallow bowl and stir to combine.
• Remove the mixing bowl from the refrigerator. Scoop 1 tablespoon of the cookie dough. Roll into a ball. Roll the ball in the cinnamon sugar. Place on the baking sheet, 2 inches apart. Repeat.
• Bake for 8-9 minutes. (Remember, all ovens cook differently, so keep a close eye on the cookies beginning at the 7-minute mark.) Since the cookies are coated in cinnamon, it will be hard to see if the cookie edges are golden. Remove the baking sheet from the oven and carefully use a spatula to look at the underside of the cookie. It should be a light golden brown. Do not overbake the cookies. They will go from tender and creamy to dry very quickly. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 0.004mg | Calcium: 11mg | Iron: 0.4mg

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