Description
Delight in these soft and flavorful Cinnamon Cream Cheese Cookies, featuring a perfect balance of creamy richness and warm cinnamon spice. Coated in a cinnamon-sugar mixture, these cookies offer a tender bite with a lightly crisp exterior, ideal for a comforting dessert or snack.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, use an electric mixer to cream together the softened butter, cream cheese, and 1 cup granulated sugar until the mixture is light and fluffy, which adds air for a tender texture. Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt, ensuring an even distribution of leavening and spice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until a soft, cohesive dough forms to avoid overmixing which can toughen cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 1/4 cup granulated sugar with 1 teaspoon ground cinnamon.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat, creating a sweet and spicy crust.
- Arrange and Flatten Cookies: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Gently press down on each ball to slightly flatten them for even baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops turn lightly golden, signaling they are cooked but remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely and avoid sogginess.
Notes
- For best results, ensure the butter and cream cheese are softened to room temperature for easy creaming.
- Do not overmix the dough when adding dry ingredients; overmixing can lead to tough cookies.
- Chilling the dough for 15-30 minutes before baking can help prevent excessive spreading.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen for up to 3 months; thaw before serving.
