Description
Delight in these soft, flavorful Cinnamon Cream Cheese Cookies that combine the rich creaminess of cream cheese with warm cinnamon spice. Perfectly sweetened and tender, they make an irresistible dessert or snack that stays fresh for days.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
For Rolling
- 1/4 cup granulated sugar
Instructions
- Prepare the wet mixture: In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar together until the mixture becomes light and fluffy, ensuring the ingredients are well combined and smooth.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the mixture, mixing thoroughly until smooth and creamy, creating a cohesive batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which could toughen the dough.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm it up, making it easier to handle and enhancing the flavors.
- Preheat and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape and coat cookies: Scoop tablespoon-sized portions of dough, roll each into a ball, then coat thoroughly in the extra granulated sugar to add a sweet, slightly crunchy exterior.
- Arrange and bake: Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart to allow room for spreading during baking. Bake for 10 to 12 minutes, or until the edges are set and lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them onto a wire rack to cool completely, ensuring they retain their soft texture.
Notes
- For extra cinnamon flavor, add a pinch of nutmeg to the dough.
- These cookies stay soft for days when stored in an airtight container.
- You can also roll them in a cinnamon-sugar mix for a snickerdoodle twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
