Looking for a cozy, indulgent dessert? Cinnamon Cream Cheese Cookies are a Chewy Holiday Treat that blends warm cinnamon spice with creamy, melt-in-your-mouth cream cheese filling. Ready in under 30 minutes, these cookies are perfect for holiday gatherings, cozy nights, or any time you crave something sweet. Bake a batch of Cinnamon Cream Cheese Cookies and savor their soft, spiced perfection!
Why You’ll Love Cinnamon Cream Cheese Cookies
I’m obsessed with Cinnamon Cream Cheese Cookies because they’re a Chewy Holiday Treat that combines the best of snickerdoodles with a rich, creamy twist. The cinnamon-sugar coating and soft, gooey center make them irresistible, while their simple preparation ensures baking success. This Chewy Holiday Treat is a must-have for festive platters or everyday indulgence!
Ingredients for Cinnamon Cream Cheese Cookies
Here’s what you’ll need for Cinnamon Cream Cheese Cookies (makes about 24 cookies):
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ¼ cup granulated sugar (for rolling)
- 1 tbsp ground cinnamon
Equipment
- Baking sheets
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Small mixing bowl
- Electric mixer
- Cookie scoop or tablespoon
- Wire rack
Ingredient Tips
- Flour: Use all-purpose flour; gluten-free flour works but may alter texture slightly.
- Cream Cheese: Full-fat cream cheese ensures a rich filling; soften for easy mixing.
- Butter: Soften at room temperature for a fluffy dough; avoid melting.
- Cinnamon-Sugar: Mix fresh cinnamon and sugar for a vibrant, spicy coating.
- Egg: Use a large egg at room temperature for even incorporation.
Directions for Cinnamon Cream Cheese Cookies
Let’s make these Cinnamon Cream Cheese Cookies!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.
Mix Dry Ingredients
- In a medium bowl, I whisk together 2 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt to ensure even distribution.
Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer on medium-high speed for 3–4 minutes until light and fluffy.
Add Wet Ingredients
- I beat in 1 egg and 2 tsp vanilla extract until fully combined, ensuring a smooth, structured dough.
Combine Wet and Dry
- I gradually add the dry ingredients to the wet mixture, mixing until just combined to keep the dough tender.
Prepare Cream Cheese Filling
- In a small bowl, I mix 8 oz softened cream cheese with ¼ cup powdered sugar until smooth and creamy for the cookie filling.
Make Cinnamon-Sugar Coating
- In another small bowl, I combine ¼ cup granulated sugar and 1 tbsp cinnamon for the cookie coating.
Shape and Fill Cookies
- I scoop a tablespoon of dough, flatten it in my hand, and place a small dollop of cream cheese filling in the center.
- I fold the dough around the filling, roll it into a ball, and coat it in the cinnamon-sugar mixture.
- I place the balls 2 inches apart on the prepared baking sheets.
Bake and Cool
- I bake for 10–12 minutes until the edges are lightly golden.
- I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Servings: 24 cookies
- Calories: ~180 kcal per cookie
- Macros per Serving: 20g carbs, 2g protein, 10g fat, 0.5g fiber
Variations for Cinnamon Cream Cheese Cookies
Try these twists on Cinnamon Cream Cheese Cookies:
- Gluten-Free: Use gluten-free flour for a Chewy Holiday Treat suitable for dietary needs.
- Spicy Kick: Add ¼ tsp nutmeg or ginger to the cinnamon-sugar for a warmer Chewy Holiday Treat.
- Nutty Crunch: Mix ¼ cup chopped pecans into the dough for added texture.
- Dairy-Free: Swap cream cheese for a dairy-free alternative and use plant-based butter.
- Chocolate Twist: Add ¼ cup mini chocolate chips to the filling for extra indulgence.
Serving Ideas:
- Pair with Food and Tips’ Caprese Salad for a sweet-savory meal balance.
- Serve with hot cocoa or coffee to complement the Chewy Holiday Treat.
- Include on holiday cookie platters for festive gatherings.
Storage
I store Cinnamon Cream Cheese Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To refresh, I reheat in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds. For longer storage, I freeze unbaked dough balls (without cinnamon-sugar coating) for up to 1 month; roll in coating and bake from frozen, adding 1–2 minutes to the baking time.
Serving Tips
- Presentation: Arrange cookies on a festive platter with a dusting of powdered sugar for a holiday look.
- Garnish: Sprinkle extra cinnamon or edible gold dust for flair.
- Pairing: Enjoy with tea, coffee, or cinnamon ice cream to enhance the Chewy Holiday Treat.
- Portion Size: 1–2 cookies per person for a sweet treat.
- Occasions: Perfect for holiday parties, cozy evenings, or gifting.
FAQs About Cinnamon Cream Cheese Cookies
Here are some frequently asked questions about Cinnamon Cream Cheese Cookies:
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. When you’re ready to bake, just follow the instructions as usual.
What if I don’t have cream cheese?
If you don’t have cream cheese, you can substitute it with mascarpone for a similar texture and flavor. Just note that mascarpone is a bit richer and may alter the taste slightly.
Can I freeze these cookies?
Absolutely! You can freeze the dough balls before rolling them in the cinnamon-sugar mixture. When ready to bake, roll them in the sugar mixture and bake straight from frozen, adding an extra minute or two to the baking time.
How do I prevent sticky dough?
Chill the dough for 30 minutes before shaping if it’s too sticky; this helps the cookies hold their shape during baking.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend to make the recipe gluten-free, though the texture may vary slightly.
How can I ensure even baking?
Use a cookie scoop for uniform dough balls and rotate baking sheets halfway through to account for oven hot spots.
More Delicious Cookie Recipes You’ll Love
- Carrot Cake Cookies
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Vegan Matcha Cookies
Conclusion
These Cinnamon Cream Cheese Cookies are a delightful, indulgent treat that combines warm cinnamon and creamy filling for a perfect Chewy Holiday Treat. Easy to make and impossible to resist, this Cinnamon Cream Cheese Cookies recipe is ideal for any occasion. Bake them today and share the warmth of this sweet, spiced favorite!
Cinnamon Cream Cheese Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar for rolling
- 1 tbsp ground cinnamon
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and even baking.
Mix Dry Ingredients
- In a medium bowl, I whisk together 2 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt to ensure even distribution.
- Cream Butter and Sugar
- In a large bowl, I beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer on medium-high speed for 3–4 minutes until light and fluffy.
Add Wet Ingredients
- I beat in 1 egg and 2 tsp vanilla extract until fully combined, ensuring a smooth, structured dough.
Combine Wet and Dry
- I gradually add the dry ingredients to the wet mixture, mixing until just combined to keep the dough tender.
Prepare Cream Cheese Filling
- In a small bowl, I mix 8 oz softened cream cheese with ¼ cup powdered sugar until smooth and creamy for the cookie filling.
Make Cinnamon-Sugar Coating
- In another small bowl, I combine ¼ cup granulated sugar and 1 tbsp cinnamon for the cookie coating.
Shape and Fill Cookies
- I scoop a tablespoon of dough, flatten it in my hand, and place a small dollop of cream cheese filling in the center. I fold the dough around the filling, roll it into a ball, and coat it in the cinnamon-sugar mixture. I place the balls 2 inches apart on the prepared baking sheets.
Bake and Cool
- I bake for 10–12 minutes until the edges are lightly golden. I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the Dough: If you find the dough too sticky to work with, try chilling it in the refrigerator for 30 minutes before rolling. This will make it easier to handle and help the cookies keep their shape during baking.
- Don’t Overbake: These cookies are meant to be soft and chewy, so be careful not to overbake them. They should still be slightly soft in the center when you take them out of the oven.
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