Cinnamon Cream Cheese Cookies Recipe

If you’re searching for your next favorite treat, look no further than these Cinnamon Cream Cheese Cookies. Imagine a soft, pillowy cookie with a gentle tang from cream cheese, kissed with warm cinnamon and rolled in a sparkling sugar coating. They’re just the right balance of sweet and spice, perfect for cozy afternoons, holiday trays, or simply making an ordinary day a little more special. Each bite of Cinnamon Cream Cheese Cookies will convince you that classics are classic for a reason!

this Recipe

Ingredients You’ll Need

Just a handful of simple staples come together to whip up these irresistible Cinnamon Cream Cheese Cookies, and each one plays a starring role in their signature texture and flavor. Here’s how each ingredient helps turn basic dough into pure delight:

• Cream cheese, softened (4 oz): The secret to irresistibly tender, chewy cookies with a faint tang.
• Unsalted butter, softened (1/2 cup): Lends richness, flavor, and that essential melt-in-your-mouth texture.
• Granulated sugar (3/4 cup): Adds sweetness and ensures the cookies bake up with just the right crumb.
• Large egg yolk (1): Enriches the dough so every bite is extra soft and golden.
• Vanilla extract (1 tsp): Rounds out all the flavors, bringing warmth and depth to the cookies.
• All-purpose flour (1 1/4 cups): The foundation that holds your cookies together without making them dense.
• Salt (1/4 tsp): Just a pinch sharpens the flavors and balances the sweetness.
• Ground cinnamon (1/2 tsp): Adds the signature warmth and spice you’ll taste in every bite.
• Baking powder (1/4 tsp): Lifts the cookies so they’re soft and puffy, not flat.
• Granulated sugar, for coating (1/4 cup): Helps create those sparkling, crackly tops.
• Ground cinnamon, for coating (1 tsp): Finishes each cookie with a fragrant, spiced touch that everyone loves.

How to Make Cinnamon Cream Cheese Cookies

Step 1: Cream the Butter and Cream Cheese

Start by beating the softened cream cheese and butter together in a large bowl. Let the mixer run until the mixture is smooth and creamy, with no lumps in sight. This step is key: the better blended these two get, the softer and fluffier your Cinnamon Cream Cheese Cookies will be.

Step 2: Add Sugar, Egg Yolk, and Vanilla

Next, pour in the sugar and beat until the mixture turns light and fluffy. Add the egg yolk and vanilla extract, mixing just until everything is beautifully combined. The dough should look airy and pale, which means you’re building a tender cookie foundation!

Step 3: Mix the Dry Ingredients

In another bowl, whisk together the flour, salt, ground cinnamon, and baking powder. Blending these dry ingredients first ensures the baking powder and cinnamon will be evenly distributed, giving your Cinnamon Cream Cheese Cookies a perfectly balanced flavor in every bite.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. Resist the urge to overmix—stop as soon as the flour disappears, so your cookies emerge extra tender and not tough.

Step 5: Chill the Dough

Cover the bowl and pop your dough in the refrigerator for at least 1 hour. Chilling is crucial for easy shaping and ensures your Cinnamon Cream Cheese Cookies hold their lovely round shape while baking. Don’t skip this part–good things come to those who wait!

Step 6: Shape and Coat the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, mix the 1/4 cup sugar and 1 teaspoon cinnamon. Scoop tablespoon-sized portions of dough, roll them into balls, and give each one a roll in the cinnamon sugar until generously coated. Space them out on your baking sheet, leaving room for a gentle spread.

Step 7: Bake to Perfection

Slide your tray into the oven and bake for 10–12 minutes, until the edges are set and the bottoms have a light golden hue. Let the cookies cool on the pan for a few minutes—the carryover heat finishes them perfectly—before transferring to a wire rack to cool completely. Your kitchen will smell downright magical!

How to Serve Cinnamon Cream Cheese Cookies

Garnishes

For a final flourish, dust your Cinnamon Cream Cheese Cookies with a little extra cinnamon sugar right before serving. A sprinkle of powdered sugar adds a snowy touch for winter or special occasions, while drizzling with a bit of simple vanilla glaze can make them feel extra fancy. Fresh berries on the plate are a colorful bonus!

Side Dishes

Pair these cookies with a cozy mug of chai, classic black tea, hot chocolate, or even a tall glass of cold milk. For grown-ups, a cup of spiced coffee or a cappuccino is an elevated but easy companion. On a dessert platter, they’re wonderful alongside a scoop of vanilla bean ice cream or a creamy rice pudding.

Creative Ways to Present

Turn your Cinnamon Cream Cheese Cookies into charming holiday gifts by piling them into a glass jar tied with a ribbon or nestling them in a decorative tin. Stack cookies high on a cake stand at your next brunch, or turn them into cookie sandwiches by piping a dollop of cream cheese frosting between two. They also make delightful dippers for warm caramel or chocolate fondue.

Make Ahead and Storage

Storing Leftovers

These cookies stay soft and delicious for days when stored in an airtight container at room temperature. Just layer them with a piece of parchment paper to prevent sticking, and you’ll be able to sneak a treat whenever the craving hits—up to five days after baking!

Freezing

For long-term storage, freeze your baked Cinnamon Cream Cheese Cookies in a zip-top bag or airtight container. You can also freeze unbaked, fully rolled dough balls (without the coating) and toss them straight from the freezer in cinnamon sugar before baking. Both methods mean homemade treats are always on hand for surprise guests or sweet cravings.

Reheating

If you love a warm, bakery-style cookie, pop a few cookies in the microwave for 10–12 seconds. This little trick revives the softness and brings out that irresistible fresh-baked aroma all over again. There’s nothing quite like a warm, cinnamony bite!

FAQs

Can I use low-fat cream cheese in Cinnamon Cream Cheese Cookies?

Full-fat cream cheese works best, delivering the signature richness and tender crumb. Low-fat versions may alter the texture slightly, but they’ll still taste delicious. Just be sure it’s the block style, not whipped.

Do I have to chill the dough?

Absolutely! Chilling prevents spreading and helps the cookies keep their puffy, soft shape. Skipping this step could lead to flatter, crispier cookies—not what you want for Cinnamon Cream Cheese Cookies.

Can I double the recipe for larger batches?

Yes, this recipe easily scales up. Just make sure to chill the dough in separate bowls for even cooling, and keep an eye on oven batches so every cookie gets that perfect golden bottom.

What if I want a stronger cinnamon flavor?

Go ahead and add an extra pinch of cinnamon—either in the dough or the sugar coating. You can also experiment with a little ground nutmeg or ginger for a festive twist.

Why do my cookies sometimes turn out dry?

Be careful not to overbake; the cookies should be set at the edges but still look soft in the center when you pull them out. Overmixing the dough or using too much flour can also make them less soft, so measure carefully and mix gently!

Final Thoughts

I couldn’t be more excited for you to try these Cinnamon Cream Cheese Cookies. They’re as comforting as they are crowd-pleasing, and I promise they’ll bring out smiles whether you serve them fresh from the oven or pack them up for a friend. You may even find yourself making a double batch next time—once you taste them, it’s almost impossible not to come back for seconds!

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