Name: Cinnamon Cream Cheese Cookies: An Irresistible Sin
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup butter (1 stick), room temperature; 4 oz cream cheese (½ block), room temperature; 1 ½ cups powdered sugar; 1 egg; 1 ½ teaspoon vanilla extract; 1 3/4 cup flour; ¾ teaspoons baking powder; ½ teaspoon salt; ¼ cup sugar; 1 tablespoon cinnamon

Jump to Recipe

Okay, picture this: the warm, comforting smell of cinnamon swirling through your kitchen. That’s what you get when you bake these amazing cinnamon cream cheese cookies! Seriously, the combo of cinnamon and tangy cream cheese is just *chef’s kiss*. These aren’t your average cookies, though. We’re talking soft, chewy, melt-in-your-mouth goodness.

Growing up, my grandma always had some kind of cookie baking, and the smell alone just made everything better. I wanted to recreate that feeling, but with a little twist. That’s how my cinnamon cream cheese cookies were born! They’re special, and I think you’ll agree. I’ve tweaked this recipe over the years, and trust me, it’s a winner. These cinnamon cream cheese cookies are truly something special – a little bit of heaven in every bite!

Why You’ll Love These CINNAMON CREAM CHEESE COOKIES

Seriously, you *need* these cookies in your life. They’re not just delicious; they’re kinda perfect. I mean, who doesn’t love a cookie that’s both easy to make and tastes like you spent hours on it? That’s what I’m talking about!

The Perfect Blend of Flavors

The cinnamon gives it that warm, cozy vibe, and the cream cheese adds a tang that’s just… *wow*. It’s sweet, but not too sweet, ya know?

Easy to Make

Don’t let the “cream cheese” part scare you! This recipe is super straightforward. I promise, even if you’re not a baking whiz, you can totally nail these.

Soft and Chewy Texture

Okay, this is my favorite part. These aren’t crispy cookies. They’re soft, chewy, and practically melt in your mouth. It’s like a little cloud of cinnamon-y goodness!

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Ingredients for Your CINNAMON CREAM CHEESE COOKIES

Alright, let’s gather our goodies! You’ll need: ½ cup (that’s 1 stick) of unsalted butter, softened ’til it’s squishy. Then, 4 oz of cream cheese (half of the brick!), also softened. Grab 1 ½ cups of powdered sugar, 1 large egg, and 1 ½ teaspoons of vanilla extract. For the dry stuff, you’ll want 1 ¾ cups of all-purpose flour, ¾ teaspoons of baking powder, and ½ teaspoon of salt. And finally, ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon. Got it all? Good, let’s bake!

How to Make CINNAMON CREAM CHEESE COOKIES: Step-by-Step Instructions

Okay, time to get baking! Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll be munching on warm, gooey cinnamon cream cheese cookies in no time!

Preparing the Dough for CINNAMON CREAM CHEESE COOKIES

First, grab a big bowl and cream together that softened butter and cream cheese. You’ll want it nice and smooth – think whipped cream cheese frosting. Then, mix in the powdered sugar until it’s all combined. Next, add your egg and vanilla, mixing until everything is smooth and dreamy. In a separate, smaller bowl, sift together the flour, baking powder, and salt. Now, *slowly* add the dry stuff to the wet stuff. Don’t dump it all in at once, or you’ll have a flour explosion! Once it’s combined, cover the bowl and pop it in the fridge. This is important: chill that dough for *at least* 60 minutes. Trust me, it makes a difference!

Baking Your CINNAMON CREAM CHEESE COOKIES

Alright, preheat your oven to 375 degrees F. While that’s heating up, line a baking sheet with parchment paper. This makes cleanup a breeze! In a small bowl, mix together the granulated sugar and cinnamon. Now, scoop out the dough (about 1-inch balls is perfect) and roll it in the cinnamon-sugar mixture until it’s totally coated. Place those little cinnamon-covered balls on the baking sheet, leaving a couple of inches between them. They will spread, so don’t overcrowd them! Bake for 8-10 minutes. Keep an eye on them – you want them to be lightly golden around the edges.

Tips for Perfect CINNAMON CREAM CHEESE COOKIES

Seriously, don’t skip the chilling time! It helps the cookies hold their shape and prevents them from spreading too thin. Also, make sure your butter and cream cheese are *actually* softened. If they’re still cold, you’ll end up with lumpy dough. And speaking of spreading, those cookies need their space! If you put them too close together on the baking sheet, you’ll end up with one giant cookie (which, honestly, wouldn’t be the worst thing, but still!). Finally, don’t overbake them! You want them to be soft and chewy, not crispy. When they’re lightly golden, they’re ready to go!

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Ingredient Notes and Substitutions for CINNAMON CREAM CHEESE COOKIES

Okay, so you wanna get a little creative? No prob! Here are some notes on the ingredients, plus a few swaps you can make if you’re feeling adventurous. Just remember, the original recipe is pretty darn perfect, but hey, have fun!

Cream Cheese Options

I always use the regular, full-fat cream cheese for these, because, well, it’s the best! But you *can* use the reduced-fat kind if you want. Just know that it might change the texture a bit – probably a little less rich and creamy. Don’t use the whipped kind, though! It’s too airy.

Flour Alternatives

Okay, gluten-free friends, I got you! You can totally use a gluten-free all-purpose flour blend in this recipe. Just make sure it’s a blend that’s meant to be a 1:1 replacement for regular flour. I haven’t tested every single brand, but the ones that say “1:1” usually work great!

Frequently Asked Questions About CINNAMON CREAM CHEESE COOKIES

Got questions? I’ve got answers! Here are a few things people often ask me about these amazing cinnamon cream cheese cookies.

Why are my CINNAMON CREAM CHEESE COOKIES flat?

Ah, the dreaded flat cookie! Usually, that means your dough wasn’t chilled long enough. Or, your butter might have been *too* soft. Remember, it should be softened, but not melted! Pop that dough back in the fridge for a bit!

Can I freeze the CINNAMON CREAM CHEESE COOKIE dough?

You betcha! Just wrap the dough tightly in plastic wrap, then pop it in a freezer bag. It’ll keep for up to 2 months. When you’re ready to bake, thaw it in the fridge overnight. Easy peasy!

How do I store CINNAMON CREAM CHEESE COOKIES?

These are best stored in an airtight container at room temperature. They’ll stay soft and chewy for about 3-4 days. But honestly? They never last that long at my house!

Storing and Reheating Your CINNAMON CREAM CHEESE COOKIES

Okay, so you managed *not* to eat all the cookies in one sitting? Impressive! To keep ’em fresh, just pop them in an airtight container. They’re best at room temperature for a few days, but if you wanna warm ’em up again? A few seconds in the microwave does the trick!

Nutritional Information for CINNAMON CREAM CHEESE COOKIES

Okay, so here’s the deal: nutrition info can vary based on the brands you use, so this is just an estimate, okay? Don’t come yellin’ at me!

Rate this CINNAMON CREAM CHEESE COOKIES Recipe

Okay, you made ’em, you ate ’em (hopefully!), now tell me what you think! Leave a comment below and let me know how these cinnamon cream cheese cookies turned out for you. Did you love them as much as I do? Rate the recipe, and don’t forget to share it with your friends on social media! Happy baking!