These soft and pillowy cinnamon cream cheese cookies are the perfect balance of sweetness and spice. They feature a smooth, tangy cream cheese center and a cinnamon-sugar coating that adds a delightful crunch. With a slightly crisp edge and chewy middle, each bite is a comforting treat that’s perfect for any occasion.
Why You’ll Love This Recipe
I absolutely love how these cinnamon cream cheese cookies turn out every time. The combination of cinnamon and cream cheese creates a deliciously soft texture, with just the right amount of tang. The exterior has a slight crunch from the cinnamon-sugar coating, while the inside stays wonderfully chewy. These cookies are perfect for a cozy afternoon snack or as a dessert to share with friends and family. Plus, they’re easy to make and can be whipped up in under 30 minutes!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
8 oz cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set it aside.
In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, about 2 minutes.
Add the granulated sugar to the butter and cream cheese mixture, and continue beating until fluffy and light, about 3 minutes.
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky.
In a small bowl, mix together the 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated.
Place the dough balls on the prepared baking sheets, about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden, but the centers remain soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25 minutes
Variations
If I want to add a twist to these cinnamon cream cheese cookies, I might try the following variations:
Add-ins: I love throwing in some chopped nuts like pecans or walnuts for extra texture and flavor. You could also add mini chocolate chips for a sweet contrast.
Frosting: For an even more indulgent treat, I’ve frosted these cookies with a simple cream cheese frosting or a drizzle of melted white chocolate.
Spices: To mix it up, I might add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a spiced variation that’s still cozy and comforting.
Storage/Reheating
These cinnamon cream cheese cookies stay soft for several days when stored in an airtight container at room temperature. They can also be frozen for up to 3 months. To thaw, simply let them sit at room temperature for about 15 minutes, or pop them in the microwave for a few seconds to warm them up. For reheating, I usually place them on a baking sheet in a preheated oven at 300°F (150°C) for 5-7 minutes to restore their soft, chewy texture.
Related Recipes:
- Cinnamon-Sugar Pizza Made with Crescent Rolls
- Cinnamon Roll Cupcakes
- Sweet and Crunchy Cinnamon-Sugar Pizza
FAQs
How do I prevent the cookies from spreading too much?
To prevent spreading, make sure your dough is chilled before baking. If the dough feels too soft or sticky, refrigerate it for about 30 minutes. This will help the cookies maintain their shape while baking.
Can I use low-fat cream cheese in this recipe?
I’ve found that using low-fat cream cheese can affect the texture, making the cookies slightly less creamy and soft. Full-fat cream cheese gives the best results for these cookies, but you can experiment with low-fat if you prefer.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. When ready to bake, just scoop the dough and roll it in the cinnamon-sugar mixture before baking.
Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour substitute for this recipe. Make sure to choose a good-quality gluten-free flour blend that includes xanthan gum or another binder to help the dough hold together.
How can I make the cookies more cinnamon-flavored?
If you want to enhance the cinnamon flavor, you could add an extra teaspoon of ground cinnamon to the dough itself or increase the amount of cinnamon in the rolling mixture.
Conclusion
These cinnamon cream cheese cookies are a must-try for anyone who loves soft, chewy cookies with a perfect balance of sweetness and spice. The creamy center and slightly crispy edges make them irresistible, and with the option for variations and easy storage, they’re the perfect treat to make any day feel special. I hope you give these a try and enjoy every delicious bite!
📖 Recipe:
Print
Best Cinnamon Cream Cheese Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cinnamon cream cheese cookies are a perfect blend of sweet, tangy, and spice. Featuring a creamy cream cheese center and a crispy cinnamon-sugar coating, they offer the ultimate balance of texture and flavor. With a soft, chewy middle and a slight crunch from the edges, these cookies are ideal for any occasion, offering comfort and indulgence with every bite.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat softened butter and cream cheese until smooth and creamy, about 2 minutes.
- Add granulated sugar and continue beating until fluffy and light, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
- In a small bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture.
- Place dough balls on the prepared baking sheets, spacing them 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are golden, and the centers remain soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For added texture, consider adding chopped pecans, walnuts, or mini chocolate chips to the dough.
If you prefer a richer treat, try frosting the cookies with cream cheese frosting or drizzle them with white chocolate.
Spice lovers can add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for a cozy variation.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
