Cinnamon-Sugar Cream Cheese Cookies

These Cinnamon-Sugar Cream Cheese Cookies are a fantastic twist on the classic snickerdoodle. They’re incredibly soft, slightly tangy from the cream cheese, and have that irresistible cinnamon-sugar coating.

They have a wonderfully soft and cake-like texture that stays moist for days.

Here’s the recipe, complete with tips for success.

Cinnamon-Sugar Cream Cheese Cookies

Yields: About 2 dozen cookies
Prep time: 20 minutes
Chill time: 1 hour (highly recommended)
Bake time: 10-12 minutes per batch

Ingredients

For the Cookie Dough:

• 2 ¼ cups (281g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• ½ cup (1 stick / 113g) unsalted butter, softened to room temperature

• 4 oz (113g) full-fat brick-style cream cheese, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 large egg, at room temperature

• 2 tsp vanilla extract

For the Cinnamon-Sugar Coating:

• ⅓ cup (67g) granulated sugar

• 1 tbsp ground cinnamon

Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream Wet Ingredients: In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened butter, cream cheese, and 1 cup of sugar together on medium-high speed until the mixture is light, smooth, and fluffy (about 2-3 minutes).

3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides and bottom of the bowl as needed.

4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.

5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. This step is crucial as it firms up the dough (making it easier to roll) and allows the flavors to meld, resulting in a thicker, softer cookie.

6. Preheat Oven and Prepare Coating: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small, shallow bowl, whisk together the ⅓ cup of sugar and 1 tablespoon of cinnamon for the coating.

7. Shape and Coat the Cookies: Scoop out about 1.5 tablespoons of dough (a medium cookie scoop is perfect for this) and roll it into a smooth ball. Roll each ball generously in the cinnamon-sugar mixture until completely coated. Place the balls about 2 inches apart on the prepared baking sheets.

8. Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly crackled. The centers will still look very soft – this is perfect! They will firm up as they cool.

9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are delicious warm, but their texture is even better once fully cooled.

Tips for the Best Cookies

• Room Temperature is Key: Ensuring your butter, cream cheese, and egg are at room temperature is vital for a smooth, creamed mixture that will emulsify properly. This creates a better texture.

• Don’t Skip the Chill: Chilling the dough prevents the cookies from spreading too thin in the oven. If you’re in a hurry, you can pop the shaped, sugar-coated dough balls in the freezer for 15-20 minutes instead.

• Avoid Overbaking: Take them out when the edges are set but the centers are still soft. They will continue to cook on the hot baking sheet. Overbaking will make them cakey and dry.

• Spice It Up: For a more complex flavor, add a pinch of nutmeg or a ¼ teaspoon of cardamom to the cinnamon-sugar coating.

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 3 months.

Enjoy your baking! These cookies are sure to become a new favorite.