Quick and easy, these cinnamon cream cheese cookies are perfectly balanced, soft, fluffy, and creamy pillows that melt in your mouth. Made with softened butter, powdered sugar, and silky cream cheese, and coated in a warm cinnamon sugar mixture, these cookies will be a hit for seasonal parties or cozy evenings.
How do I know when the butter and cream cheese are at the right temperature?
Take them out from the refrigerator at least 30-35 minutes before you want to start making these cinnamon cream cheese cookies.
Usually, it’s enough time to soften butter and cream cheese for creaming. Press the butter with your finger, if it’s soft, but still firm and not mushy, your butter is ready to use.
What if I don’t have a mixer to beat the butter and cream cheese?
No problem! You can use a hand whisk or a wooden spoon. Be patient as it will take a little more time and effort. Beat in one direction until the mixture is smooth and creamy.
How do I check if the cookies are done?
Check the cookies after 8 minutes of baking, if the edges are set and lightly golden, the cookies are done baking. If not, bake them for an additional 1-2 minutes.
What’s the best way to store these cookies?
The best way to store these cinnamon cream cheese cookies in an airtight container at room temperature. Store them for up to 5 days.
Freeze the cookie dough:
This dough freezes well. Prepare the dough according to the recipe instructions. Scoop the dough and roll it into balls. Skip rolling in cinnamon sugar. Place the balls on a lined baking sheet. Freeze until solid. Then, transfer to a freezer-safe container or a freezer-safe plastic bag. Store in the freezer for up to 3 months.
When ready to bake, there is no need to thaw the dough, just roll the balls in a sugar mixture and bake according to the recipe instructions. The baking time can increase by 2-3 minutes.
15-Min Prep: Simple Cinnamon Cream Cheese Cookies
Ingredients
For the cream cheese cookies:
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 6 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 large egg, room temperature
- ½ tsp vanilla extract
For the cinnamon sugar coating:
- ⅓ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Line two large baking sheets with parchment paper. Set aside.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl or a stand mixer with paddle attachment, beat together the softened butter and cream cheese until smooth and creamy. Sift in the powdered sugar and beat until well combined. Beat in the egg and vanilla extract until all ingredients are incorporated. Scrape the bottom and the sides of the bowl.
- Add the dry ingredients and stir using a rubber spatula just until combined and no lumps of flour remain. Cover the dough with a plastic wrap. Refrigerate for at least 1 hour to firm up.
- Preheat the oven to 375°F. Prepare the cinnamon sugar coating for the cookies. In a bowl, mix together granulated sugar and cinnamon. Set aside.
- Remove the dough from the refrigerator. Scoop the chilled dough and roll into 1 inch sized balls. Roll into cinnamon sugar mixture. Place the cookies on the prepared baking sheet. Repeat with the remaining dough. Arrange cookies on a baking sheet, leaving about 2 inches of space between each cookie. Work in batches.
- Bake in the preheated oven for 8-10 minutes or until the edges are set and lightly golden. Remove from the oven and let the cookies cool for 2-3 minutes. Then, transfer to a cooling rack. Enjoy!
Nutrition
Frequently Asked Questions about Cinnamon Cream Cheese Cookies
1. Can I use granulated sugar instead of powdered sugar in the dough?
No, I can’t recommend using granulated sugar instead of powdered sugar for the cream cheese cookies recipe because the texture will change. You can make powdered sugar by pulsing granulated sugar in the blender until it becomes a powder.
2. How do I ensure my cookies don’t spread too much while baking?
It is important to chill the dough in the refrigerator for at least 1 hour, so the cookies can keep their shape during the baking process.
3. What can I use if I don’t have parchment paper?
There is no problem if you don’t have parchment paper. You can use a silicone mat instead, or grease the baking sheets with non-stick cooking spray or butter.