Cinnamon Cream Cheese Cookies

Instructions

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Cream Together

1. Cream together softened butter and cream cheese until smooth.
2. Add granulated sugar; beat until light and fluffy (2-3 minutes).

Step 3: Add Wet Ingredients

1. Beat in egg and vanilla extract until well combined.

Step 4: Combine Dry Ingredients

1. Whisk together flour, baking powder, baking soda, salt, and 1 tsp cinnamon.
2. Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!

Step 5: Roll & Coat

1. Mix 1/4 cup sugar and 1 tsp cinnamon in a small bowl.
2. Roll tablespoon-sized dough portions into balls. Roll in cinnamon-sugar mixture.

Step 6: Bake & Cool

1. Place dough balls 2 inches apart on prepared baking sheets.
2. Bake 10-12 minutes, or until edges are set and tops are slightly cracked.
3. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cooking Notes

• Use room temperature butter, cream cheese, and egg for best results.
• The cinnamon-sugar coating adds crunch and flavor (optional).
• Don’t overbake! Cookies will firm up as they cool.

Variations

Cinnamon Sugar Cream Cheese Sandwich Cookies

• Make a cream cheese frosting and sandwich two cookies together.

Chocolate Chip Cinnamon Cookies

• Add 1/2 cup mini chocolate chips to the dough.

Maple Glazed Cinnamon Cookies

• Drizzle with a simple maple glaze after cooling.

Frequently Asked Questions (FAQs)

Can I Freeze the Cookie Dough?

Yes! Freeze unbaked, cinnamon-sugar coated dough balls up to 2 months. Bake from frozen, adding a minute or two to baking time.

How Should I Store the Cookies?

Store baked cookies in an airtight container at room temperature up to 5 days, or freeze for up to 3 months.

Can I Use Low-Fat Cream Cheese?

Full-fat is recommended for best flavor and texture, but low-fat can be used.

Enjoy these delightful cinnamon cream cheese cookies! Happy baking!