Description
Delight in these soft and buttery Cinnamon Cream Cheese Cookies, featuring a rich cream cheese base and a sweet cinnamon-sugar coating. Perfectly balanced with a hint of vanilla and a tender crumb, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Dough
- ½ cup butter (1 stick), room temperature
- 4 oz cream cheese (½ block), room temperature
- 1 ½ cups powdered sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 ¾ cup flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
Topping
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Prepare the batter: In a large mixing bowl, beat together the butter and cream cheese until the mixture is light and smooth, creating a creamy base for the cookies.
- Add powdered sugar: Mix in the powdered sugar thoroughly until fully combined, ensuring an even sweetness throughout the dough.
- Incorporate egg and vanilla: Add the egg and vanilla extract to the batter and mix until the mixture is smooth and homogenous.
- Sift dry ingredients: In a separate small bowl, sift together the flour, baking powder, and salt to remove any lumps and distribute the leavening evenly.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to keep the dough tender.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to firm up the dough and improve cookie texture.
- Preheat oven: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare cinnamon sugar: In a small bowl, combine the sugar and cinnamon to create the coating for the cookies.
- Form dough balls: Scoop the chilled dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, chill the dough overnight if possible.
- Use room temperature butter and cream cheese to ensure smooth mixing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze dough balls for later baking or freeze baked cookies.
- If you prefer less sweetness, adjust the cinnamon-sugar topping accordingly.
