Cinnamon Cream Cheese Cookies Recipe

There’s just something about the smell of cinnamon wafting through the house that makes it feel like home, isn’t there? These cinnamon cream cheese cookies are one of those simple but oh-so-satisfying recipes that I find myself reaching for whenever I need a cozy treat. The combination of soft, buttery dough and the warm cinnamon sugar coating gives me all the nostalgic vibes of snickerdoodles, but with a creamier, slightly tangy twist thanks to the cream cheese. They’re easy to make, but their flavor is anything but basic. I like to think of them as snickerdoodles’ more sophisticated cousin!

One time, while baking a batch on a chilly fall afternoon, I was having one of those whirlwind days where nothing seemed to be going right. I had left my coffee on the counter to go cold, spilled flour on the floor (again), and was feeling generally frazzled. But then I opened the oven, and the aroma of cinnamon and sugar filled the kitchen. It was like the universe hit pause for a moment, and I could just breathe. A fresh cookie, still warm from the oven, was all it took to turn the day around. Funny how the little things can make such a difference, right?

this RECIPE

A cookie with a little history

While these cookies aren’t tied to any one traditional recipe, they do pull inspiration from a few classic favorites. The soft, sugar-coated dough brings to mind snickerdoodles, a cookie with origins tracing back to German immigrants who brought their baking traditions to the U.S. in the 19th century. The addition of cream cheese makes this version creamier and richer, adding a nice contrast to the warm spice of cinnamon. Over the years, I’ve tweaked and tinkered with this recipe to give it that perfectly soft and chewy texture, and I’m pretty confident you’re going to love it as much as I do!

The key ingredients: what makes them shine

Let’s break down the key players in this delicious cinnamon-cream-cheese concoction.

• Butter: Butter is the backbone of these cookies. It adds richness and helps them achieve that melt-in-your-mouth texture. Make sure your butter is softened—this helps it cream beautifully with the sugar. If you’re out of unsalted butter, salted butter will work in a pinch. Just skip the pinch of kosher salt later on.
• Cream Cheese: The cream cheese adds a slight tang and creaminess, which takes these cookies from average to exceptional. When you bite into the cookie, you’ll get that slightly dense, tender crumb that’s just irresistible.
• Powdered Sugar: Instead of granulated sugar in the dough, we use powdered sugar, which gives the cookies a soft, melt-in-your-mouth texture. If you’re ever out of powdered sugar, you can blend regular granulated sugar in a blender or food processor until fine.
• Ground Cinnamon: This is where the magic happens. Mixed with granulated sugar, cinnamon creates that classic warm spice coating that just screams fall baking.
• Vanilla Bean Paste: I love using vanilla bean paste because it adds those beautiful flecks of vanilla throughout the dough, plus a more intense flavor. But don’t worry—vanilla extract works just as well!

Kitchen tools: keeping it simple

To make these cookies, you don’t need anything fancy, but a few trusty kitchen tools will make the process easier:

• Hand Mixer: While you can absolutely use a stand mixer if you have one, I prefer the ease and control of a hand mixer when creaming butter and cream cheese together.
• Parchment Paper: This is a must for ensuring that your cookies don’t stick to the baking sheet, plus it makes cleanup a breeze.
• Cookie Scoop: If you bake regularly, I highly recommend investing in a small cookie scoop. It helps ensure all your cookies are the same size, which means they’ll bake evenly.
• Wire Rack: Cooling cookies on a wire rack is key to ensuring they don’t get soggy bottoms. It lets air circulate around the cookies as they cool down.

Let’s make some cookies! (Step-by-step with a few tips)

1. Cream the butter and cream cheese: Start by beating together the softened butter and cream cheese in a large bowl until it’s smooth and fluffy. (Pro tip: Make sure both are truly softened before you begin, or you’ll end up with lumps!) Slowly mix in the powdered sugar until it’s well incorporated. At this stage, I sometimes sneak a little taste—it’s already deliciously creamy and sweet.
2. Add the egg, vanilla, and dry ingredients: Mix in the egg, baking powder, vanilla bean paste (or extract), and that pinch of salt. Once it’s well combined, slowly incorporate the flour. You’ll want to add the flour in increments, scraping the sides of the bowl as needed to ensure everything gets mixed in evenly. The dough will be soft but thick.
3. Rest the dough: Pop the dough in the fridge for at least an hour. This step helps the dough firm up, making it easier to roll into balls and ensuring the cookies hold their shape during baking.
4. Prepare the cinnamon sugar: While the dough rests, mix together your cinnamon and sugar in a small bowl. This is what gives the cookies that lovely cinnamon-sugar coating. Sometimes I like to add a little extra cinnamon for a stronger flavor kick—it’s all about personal preference!
5. Roll the dough and coat: Once your dough is chilled, roll it into 1-inch balls (about 2 teaspoons worth per ball). Roll each ball in the cinnamon-sugar mixture until fully coated. Place the balls on a parchment-lined baking sheet about 2 inches apart.
6. Bake (but don’t overbake!): Bake your cookies at 375°F for 8-9 minutes. The key here is not overbaking them. These cookies won’t turn golden brown like some other cookies. Instead, they’ll puff up and be just set when they’re ready. If you wait for them to brown, they’ll be overdone. Trust me, I’ve learned the hard way! Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Variations and fun twists

Now, if you want to play around with this recipe, there are so many fun variations you can try!

• Gluten-free version: Swap out the all-purpose flour for a good gluten-free 1:1 baking flour. I’ve done this a few times, and the cookies turned out just as soft and delicious.
• Vegan option: You can make these vegan by using plant-based butter and cream cheese, as well as a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Add-ins: Want to take it up a notch? Try folding in mini chocolate chips or white chocolate chunks into the dough for a fun twist. Or sprinkle some sea salt on top of the cookies before baking for that sweet-salty combo.
• Seasonal variations: In the fall, you could add a pinch of nutmeg or cloves to the cinnamon sugar mix for a spicier, autumnal flavor. For the holidays, a hint of peppermint extract might surprise you!

How to serve and enjoy these cookies

When it comes to serving these cookies, they really speak for themselves—no fancy tricks needed! However, if you’re feeling a little extra, you can stack them on a pretty plate and sprinkle a bit of extra cinnamon sugar over the top for a bit of sparkle. Pair them with a mug of hot cocoa or a frothy latte, and you’ve got yourself a cozy afternoon snack. If you’re serving these at a holiday party, a little sprig of rosemary or a dusting of powdered sugar can make them look extra festive!

Drinks to pair with cinnamon cream cheese cookies

Personally, I love enjoying these cookies with a hot beverage. A spicy chai latte or cinnamon tea would really highlight the warm spice of the cookies. If you’re a coffee fan, a smooth cappuccino or even a flavored coffee like vanilla or caramel would complement the cream cheese richness. For a fun adult pairing, try them with a glass of mulled wine or spiked cider—the cinnamon notes will play perfectly off each other.

Storing and reheating tips

These cookies store well in an airtight container at room temperature for about 4-5 days (though I doubt they’ll last that long!). If you want to keep them longer, you can freeze them. Just let them cool completely before popping them into a freezer-safe bag. To enjoy later, thaw them at room temperature or pop them in the microwave for a few seconds to warm them up.

Scaling the recipe

If you need to scale up or down, this recipe is pretty forgiving. I’ve doubled it for larger gatherings without any issues. The only thing to keep in mind when scaling up is that the dough may need a bit more time in the fridge to firm up.

Common issues and how to avoid them

• Overmixing the dough: Be careful not to overmix once you add the flour. This can lead to tough cookies instead of tender, soft ones.
• Not chilling the dough: If you skip chilling the dough, your cookies may spread too much and lose that nice puffed-up shape.
• Overbaking: Since these cookies don’t brown much, it’s easy to overbake them. Stick to the 8-9 minute mark, and you’ll be golden (even if the cookies aren’t).

Give these cookies a try!

There’s something so heartwarming about baking a batch of these cinnamon cream cheese cookies. They’re easy to make, but the flavors are rich, comforting, and perfect for sharing. Whether you’re baking them for a cozy night in or bringing them to a holiday gathering, I’m sure they’ll be a hit. Try them out, and don’t be afraid to experiment with your own variations—you might just stumble upon a new family favorite!

FAQ

1. Can I use a different type of sugar in the cinnamon coating?
Yes! Brown sugar can add a deeper, caramel-like flavor. Just be aware it’ll make the coating a bit more sticky.

2. How do I know when the cookies are done?
Look for the cookies to be just set and puffed up. They won’t brown much, so don’t wait for that as a signal!

3. Can I freeze the dough instead of the baked cookies?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a bag, and bake straight from frozen—just add an extra minute or two to the bake time.

4. What’s the best way to soften butter and cream cheese quickly?
You can leave them out at room temperature for about 30 minutes. Or, use the microwave in short bursts—just be careful not to melt them!

5. Can I make these cookies without a hand mixer?
Yes, but it’ll take a bit more elbow grease! Use a sturdy wooden spoon or whisk, and make sure to cream the butter and cream cheese until smooth.

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