Cinnamon Cream Cheese Cookies
Cinnamon Cream Cheese Cookies are ultra creamy with a sweet, tangy flavor and a fluffy, tender texture. A delicious light dessert with a cinnamon sugar coating.
Servings: 36 1 tablespoon cookies
Calories: 86kcal
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon table salt
- ½ cup salted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 extra large egg room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Add the flour, cornstarch, baking powder, and salt to a small mixing bowl (3-4 cups) and whisk to combine. Set it aside.2¼ cups all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking powder, ½ teaspoon table salt
- Using either a stand mixer fitted with a paddle attachment, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat together the softened butter and cream cheese for 1½-2 minutes until light and well combined.½ cup salted butter, 4 ounces cream cheese
- Lower the mixer speed to medium-low. Add the granulated sugar and continue mixing for another 1½-2 minutes or until smooth.1 cup granulated sugar
- Add the egg and vanilla, mixing well until no yellow or brown streaks remain.1 extra large egg, 2 teaspoons pure vanilla extract
- Add the flour mixture ½ cup at a time, mixing just until incorporated. Cover the mixing bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Add the ⅓ cup of granulated sugar and ground cinnamon to a shallow bowl and stir to combine.⅓ cup granulated sugar, 2 teaspoons ground cinnamon
- Remove the mixing bowl from the refrigerator. Scoop 1 tablespoon of the cookie dough. Roll into a ball. Roll the ball in the cinnamon sugar. Place on the baking sheet, 2 inches apart. Repeat.
- Bake for 8-9 minutes. (Remember, all ovens cook differently, so keep a close eye on the cookies beginning at the 7-minute mark.) Since the cookies are coated in cinnamon, it will be hard to see if the cookie edges are golden. Remove the baking sheet from the oven and carefully use a spatula to look at the underside of the cookie. It should be a light golden brown. Do not overbake the cookies. They will go from tender and creamy to dry very quickly. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Notes
Storage:
- To Store: These cookies are best kept in an airtight container in the refrigerator. They will last up to 1 week.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
- The cream cheese and the butter should be at room temperature, NOT melted. This will help preserve the shape of the cookies and prevent them from spreading during baking.
- All ovens cook differently, so keep a close eye on the cookies beginning at the 7-minute mark.
- Do not overbake the cookies. They will go from tender and creamy to dry very quickly. Over-baking cookies is the number one cause of crumbly cookies and we want these to be soft and chewy
- For easy clean-up, line your baking sheet with parchment paper or a silicone baking mat. This way there is no need to spray the baking sheet with non-stick spray.
Nutrition
Calories: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 0.4mg