Cinnamon Cream Cheese Cookies

Introduction

These cookies are the perfect fusion of a classic sugar cookie’s tender crumb with the tangy richness of cream cheese. A generous cinnamon-sugar coating provides a delightful crunch and cozy spice in every bite. You’ll love how the cream cheese creates an incredibly soft, melt-in-your-mouth texture.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes (plus chilling time)
• Servings: 36 cookies

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

1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and table salt. Set aside.
2. In a large bowl, use an electric mixer to beat the softened salted butter and softened cream cheese together on medium speed until smooth and creamy, about 2 minutes.
3. Add the 1 cup of granulated sugar to the butter mixture and beat on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the room temperature egg and pure vanilla extract until fully combined.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour (up to 24 hours) until firm enough to handle.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. In a small shallow bowl, mix the ⅓ cup granulated sugar and the ground cinnamon for the coating.
8. Scoop dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the cinnamon-sugar mixture until completely coated.
9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
10. Bake for 8-9 minutes, or until the edges are just barely set. The centers will look soft.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Thumbprint Style: Press the center of each dough ball with your thumb before baking. After cooling, fill the indentation with a dollop of jam or lemon curd.
• Chewy Skillet Cookie: Press all the dough into a greased 10-inch cast iron skillet. Sprinkle with the cinnamon sugar and bake for 20-25 minutes until golden. Slice like a pie.
• Cookie Sandwiches: Once cooled, sandwich two cookies together with a simple cream cheese frosting or vanilla buttercream.
• Flavor Infusion: Add ½ teaspoon of almond extract along with the vanilla extract for a subtle nutty note.

Tips for Success

1. Ensure both the butter and cream cheese are truly softened to room temperature for a smooth, lump-free dough that creams properly with the sugar.
2. Use a cookie scoop for uniformly sized dough balls, which ensures even baking.
3. For the best texture, slightly underbake the cookies. They will firm up as they cool, leaving you with a wonderfully soft center.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat and restore the fresh-baked feel, warm frozen or room-temperature cookies in a 300°F oven for 3-5 minutes.

FAQ

Q: Can I use unsalted butter?

A: Yes, you can substitute unsalted butter. If you do, consider adding an extra ¼ teaspoon of salt to the dry ingredients.

Q: Why is cornstarch in the recipe?

A: Cornstarch is a key ingredient for creating an incredibly soft and tender cookie crumb. It prevents the development of too much gluten.

Q: My dough is very sticky. What should I do?

A: This likely means it needs more chilling time. Return it to the refrigerator for another 30-60 minutes until it’s firm enough to roll into neat balls.

Q: Can I make the dough ahead of time?

A: Absolutely. You can prepare and chill the dough for up to 24 hours before baking. You can also freeze the shaped, unbaked dough balls for up to 2 months and bake from frozen, adding 1-2 minutes to the bake time.

Q: What if I only have large eggs, not extra large?

A: Using one large egg is a fine substitute. The dough may be slightly less moist, but the difference will be minimal.

Q: Can I double this recipe?

A: Yes, this recipe doubles well. Just be sure to mix in batches if your mixer bowl isn’t large enough to comfortably hold all the ingredients at once.