Cinnamon Cream Cheese Cookies
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!
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.