Cinnamon Cream Cheese Cookies
Soft and tender cinnamon cream cheese cookies rolled in cinnamon sugar. Lightly sweet, melt-in-your-mouth cookies perfect for holidays or everyday baking.
Print
Pin
Servings: 28
Ingredients
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 1½ cups powdered sugar
- 1 large egg
- ½ tsp baking powder
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of kosher salt
- 1¾ cups all-purpose flour
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a large mixing bowl, cream the softened butter and cream cheese together using a hand mixer until smooth and fully combined.
- Gradually add the powdered sugar and mix until incorporated and smooth.
- Add the egg, baking powder, vanilla, and salt. Mix until evenly combined.
- Slowly add the flour, mixing just until fully incorporated. Scrape down the sides of the bowl as needed.
- Cover the dough and refrigerate for 1 hour to allow it to firm.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, combine the granulated sugar and cinnamon.
- Roll the chilled dough into 1-inch balls (approximately 2 teaspoons each). Roll each ball thoroughly in the cinnamon sugar mixture.
- Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake for 8–9 minutes, or until the cookies are set but not browned.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
To make these cookies gluten free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that includes xanthan gum. Chill time is especially important, as gluten-free dough tends to be softer. Do not overbake, as gluten-free cookies can dry out quickly.