These Cinnamon Cream Cheese Cookies are soft, pillowy, and packed with sweet, warm flavors. With a buttery, tangy base and a delicate dusting of cinnamon sugar, they melt in my mouth with every bite. Perfect for holiday trays or anytime I’m craving something cozy and comforting.
Why You’ll Love This Recipe
I love how these cookies combine the tang of cream cheese with the warm spice of cinnamon. The dough is easy to work with, and the optional cinnamon-sugar coating adds the perfect touch of crunch and sweetness. Whether served warm from the oven or saved for later, these cookies stay soft and delicious for days. They also pair wonderfully with coffee or tea.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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½ cup (1 stick) butter, room temperature
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4 oz (½ block) cream cheese, room temperature
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1 ½ cups powdered sugar
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1 large egg
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1 teaspoon vanilla extract
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1 ¾ cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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Optional for coating: ¼ cup granulated sugar + 1 teaspoon cinnamon (for rolling)
Directions
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I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, I beat together the butter and cream cheese until smooth and creamy.
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I add the powdered sugar and mix until well combined, then beat in the egg and vanilla extract.
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In a separate bowl, I whisk together the flour, baking powder, salt, and cinnamon.
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Gradually, I mix the dry ingredients into the wet mixture until a soft dough forms.
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I scoop the dough into tablespoon-sized balls and (optionally) roll them in the cinnamon-sugar mixture.
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I place them about 2 inches apart on the prepared baking sheets.
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I bake for 10–12 minutes, until the edges are set and the bottoms are lightly golden. The centers stay slightly soft.
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After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Cooling time: 10 minutes
Total time: approximately 35–40 minutes
Variations
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I sometimes add a touch of nutmeg or cardamom to the dough for a spicier flavor.
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For a holiday twist, I use peppermint extract instead of vanilla and roll the cookies in crushed peppermint candy.
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If I want a richer bite, I stuff each dough ball with a small piece of chocolate or caramel before baking.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 3 months. To reheat, I warm them in the microwave for about 10 seconds, which brings back that fresh-baked softness.
FAQs
How do I know when the cookies are done?
I look for lightly golden bottoms and edges while the centers remain soft. They’ll continue to set as they cool.
Can I freeze the dough instead of baking all at once?
Yes, I freeze the dough balls on a baking sheet first, then transfer them to a freezer-safe bag. When ready to bake, I just add a minute or two to the baking time.
Do I have to roll them in cinnamon sugar?
No, the cookies are delicious without it. But I like the added crunch and flavor the coating gives.
Can I use low-fat cream cheese?
I’ve tried it, and it works, but the texture isn’t quite as rich or creamy as when I use full-fat cream cheese.
Can I make these gluten-free?
Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend, and they still turn out soft and tasty.
Conclusion
These Cinnamon Cream Cheese Cookies are the perfect blend of soft, sweet, and spiced. Whether I’m baking for a special occasion or just treating myself, they never disappoint. With simple ingredients and a melt-in-your-mouth texture, they’ve earned a permanent spot in my cookie rotation.
Print
Cinnamon Cream Cheese Cookies
- Total Time: 35–40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cinnamon Cream Cheese Cookies are soft, buttery, and warmly spiced, with a hint of tang from cream cheese and an optional cinnamon-sugar coating. Perfect for holidays or cozy everyday treats, they melt in your mouth with every bite.
Ingredients
- ½ cup (1 stick) butter, room temperature
- 4 oz (½ block) cream cheese, room temperature
- 1 ½ cups powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Optional coating: ¼ cup granulated sugar + 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat butter and cream cheese until smooth and creamy.
- Add powdered sugar and mix until well combined. Beat in the egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
- Using a tablespoon or cookie scoop, form dough balls and (optionally) roll them in cinnamon-sugar mixture.
- Place on baking sheets, spaced 2 inches apart.
- Bake for 10–12 minutes, until edges are set and bottoms are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- For extra spice, add a pinch of nutmeg or cardamom to the dough.
- Swap vanilla extract for peppermint extract and roll in crushed peppermint for a festive version.
- Stuff with chocolate or caramel for a gooey surprise center.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheat in microwave for 10 seconds to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
