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Cinnamon Cream Cheese Cookies

Delightfully soft and chewy cookies infused with rich cream cheese and warm cinnamon, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup cream cheese, softened Recommended: Philadelphia cream cheese for consistency.
  • 1/2 cup unsalted butter, softened Use high-quality butter like Kerrygold for flavor.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 4 cups all-purpose flour Recommended: King Arthur for consistent performance.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Freshly ground gives a better flavor.
  • 1/2 teaspoon salt
For Rolling
  • 1/4 cup cinnamon sugar Combine granulated sugar and cinnamon to roll the cookies.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease or line a baking sheet with parchment paper.
  2. Cream together the softened cream cheese, butter, granulated sugar, and brown sugar until smooth and creamy—about 2-3 minutes on medium speed.
  3. Beat in the eggs and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid over-mixing.
  6. Scoop tablespoons of dough and roll them into balls, then roll each ball in cinnamon sugar.
  7. Place the balls onto the prepared baking sheet, spacing them a few inches apart.
  8. Bake for 10-12 minutes, until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. Dough can be refrigerated a day in advance. For variety, add chocolate chips, nuts, or seasonal spices.