If you’re searching for the ultimate treat to surprise your friends or satisfy your own sweet tooth, Cinnamon Cream Cheese Cookies are a fabulous choice. They combine everything we love about homemade cookies: a tender, melt-in-your-mouth crumb from cream cheese, the warm spice of cinnamon, and a sugary coating that’s just irresistible. Perfect for the holidays or any day that could use a uplifting bite, these cookies come together easily and disappear even faster!
Ingredients You’ll Need
Get ready to be amazed by how simple yet crucial each ingredient is to making truly magical Cinnamon Cream Cheese Cookies. Every component serves a special purpose in creating the iconic flavor, pillowy texture, and beautiful golden color of these cookies.
- Unsalted Butter (½ cup, softened): Adds richness and helps create a soft, tender bite—make sure it’s at room temperature for best results.
- Cream Cheese (4 oz, softened): The secret ingredient for that signature tang and extra fluffy, chewy texture.
- Granulated Sugar (1 cup for dough, ¼ cup for rolling): Sweetens the cookies and adds a sparkling crunch to the outside.
- Large Egg (1): Binds everything together and gives the cookies structure.
- Vanilla Extract (1 tsp): Enhances all the lovely, warm flavors in the dough.
- All-Purpose Flour (1¾ cups): The foundation of these cookies, keeping them soft but sturdy enough to hold their shape.
- Ground Cinnamon (1½ tsp for dough, 1 tsp for rolling): Delivers that cozy, aromatic punch that makes these cookies unforgettable.
- Baking Powder (½ tsp): Ensures they rise just enough to be light but not cakey.
- Salt (¼ tsp): Balances the sweetness and intensifies the spice and cream cheese flavors.
How to Make Cinnamon Cream Cheese Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only keeps your cookies from sticking, but also makes cleanup a breeze later on.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, use a handheld mixer or stand mixer to blend together the softened butter, cream cheese, and 1 cup of sugar. Beat until the mixture is light, fluffy, and pale in color—this incorporates air for a soft, pillowy cookie.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. This step brings everything together and layers in that subtle vanilla note, perfectly complementing the cinnamon in your Cinnamon Cream Cheese Cookies.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, 1½ teaspoons of ground cinnamon, baking powder, and salt. This ensures each dry ingredient is evenly distributed, giving your cookies consistent flavor and texture with every bite.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your butter mixture, mixing on low just until combined. Avoid overmixing—this trick keeps your cookies soft and tender.
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl, mix the remaining ¼ cup of sugar with 1 teaspoon ground cinnamon. This coating gives each cookie its gorgeous sparkle and an extra pop of cinnamon flavor.
Step 7: Shape and Coat Cookies
Scoop the dough into tablespoon-sized portions, rolling each one into a smooth ball. Roll each ball in the cinnamon-sugar mixture until fully coated, then arrange them on your prepared baking sheet about 2 inches apart.
Step 8: Bake and Cool
Bake the cookies for 10-12 minutes, just until the edges are set and the tops are faintly cracked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—this brief rest lets them finish setting up while staying soft in the middle.
How to Serve Cinnamon Cream Cheese Cookies
Garnishes
For a festive touch, dust your Cinnamon Cream Cheese Cookies with a little extra cinnamon-sugar or a light snowfall of powdered sugar just before serving. If you’re feeling decadent, a drizzle of melted white chocolate elevates these treats to something truly special for holidays and parties.
Side Dishes
Pair these cookies with a steaming mug of chai, spiced hot chocolate, or your favorite coffee for a comforting afternoon pick-me-up. They’re also fantastic with a scoop of vanilla bean ice cream for a dreamy dessert duo.
Creative Ways to Present
Stack your Cinnamon Cream Cheese Cookies in a pretty tin lined with parchment for a sweet gift, or arrange them on a cake stand surrounded by cinnamon sticks and fresh berries for a showstopping cookie platter. Mini versions look adorable on a holiday dessert table or as party favors wrapped in cellophane.
Make Ahead and Storage
Storing Leftovers
If you manage to have any cookies left, store them in an airtight container at room temperature for up to 4 days. The cream cheese helps keep them soft and flavorful—no dry, sad cookies here!
Freezing
You can freeze baked Cinnamon Cream Cheese Cookies by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag or container. They’ll keep their luscious texture and flavor for up to 2 months. For the dough, roll into balls (before cinnamon-sugar coating), freeze, then bake straight from the freezer (add a couple of extra minutes to the baking time).
Reheating
To recapture that fresh-baked warmth, pop a cookie in the microwave for about 10 seconds or let them come to room temperature. If you prefer them gently crisped, heat in a 300°F oven for 2–3 minutes. This makes the aroma of Cinnamon Cream Cheese Cookies fill your kitchen all over again!
FAQs
Can I make Cinnamon Cream Cheese Cookies gluten-free?
Absolutely! Substitute a good-quality 1-to-1 gluten-free flour blend for the all-purpose flour. Check that your baking powder is gluten-free, too, and you’re set for a celiac-friendly treat.
Can I refrigerate the dough overnight?
Yes, chilling the dough overnight deepens the flavors and makes the cookies puff up beautifully. Just let the dough sit for about 10 minutes at room temperature before scooping and rolling in the cinnamon-sugar mixture.
What if I don’t have cream cheese? Is there a substitute?
Neufchâtel cheese works as a direct swap without changing the texture much, though you’ll miss a little richness. Greek yogurt can also be used in a pinch, but the cookies may turn out slightly softer and tangier.
Can I double the recipe?
Absolutely! This recipe doubles (or even triples) beautifully. Just be sure to cream your butter and cream cheese thoroughly so everything stays light and fluffy, and use multiple baking sheets or bake in batches.
Why did my cookies spread too much?
Too-soft butter or overmixing the dough can cause extra spreading. Try refrigerating the dough for at least 30 minutes before baking, and always start with cool baking sheets for each batch.
Final Thoughts
I can never resist baking a fresh batch of Cinnamon Cream Cheese Cookies when the craving strikes—they’re just that good! Whether you’re trying them for the first time or already planning to share them at your next gathering, you’ll love how these simple ingredients turn into something unforgettable. Don’t wait for a special occasion: treat yourself and your loved ones to the sweet magic of these cookies today!
Print
Cinnamon Cream Cheese Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Cream Cheese Cookies are a delightful treat with a soft texture and a perfect balance of cinnamon flavor. The cream cheese adds a richness that pairs beautifully with the warm spice of cinnamon, making these cookies a favorite for any occasion.
Ingredients
Cookie Dough:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
Coating:
- ¼ cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream together: In a large bowl, cream together the butter, cream cheese, and 1 cup sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, 1½ tsp cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare coating: In a small bowl, mix the remaining ¼ cup sugar with 1 tsp cinnamon.
- Form and coat: Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the cinnamon sugar mixture.
- Bake: Place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the tops are slightly cracked.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a softer cookie, slightly underbake and let them finish setting on the baking sheet.
- You can refrigerate the dough for 30 minutes before baking for a puffier texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
