Go Back

Cinnamon Cream Cheese Cookies

Cinnamon cream cheese cookies bake up soft and fluffy, with a lightly golden bottom and a sweet cinnamon sugar coating. Chill the dough before rolling for cookies that hold their shape in the oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Chilling 1 hour
Total Time 1 hour 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.5 cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
For the cinnamon coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 electric mixer
  • 2 large baking sheet

Method
 

Make the dough
  1. In a large bowl, beat the butter, cream cheese, and 1 cup sugar with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Beat in the egg and vanilla until combined.
  3. Mix in the flour, baking powder, and salt on low speed just until no dry flour remains.
  4. Cover the bowl and chill the dough for 1 hour, until firm enough to roll.
Coat and bake
  1. Heat the oven to 350°F.
  2. Line 2 large baking sheets with parchment paper.
  3. In a small bowl, stir together the 1/4 cup sugar and cinnamon.
  4. Scoop the dough into 24 portions, about 1 tablespoon each.
  5. Roll each portion into a ball.
  6. Roll each ball in the cinnamon sugar.
  7. Arrange the cookies about 2 inches apart on the prepared baking sheets.
  8. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden.
  9. Let the cookies cool on the baking sheet for 5 minutes.
  10. Transfer them to a wire rack to cool completely.

Notes

For cookies that hold their shape, chill the dough until firm enough to roll. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. A 1:1 gluten-free baking flour can be substituted for the all-purpose flour.