Cinnamon Cream Cheese Cookies

These cinnamon cream cheese cookies combine the richness of cream cheese with warm cinnamon spice to create a delicately sweet treat that melts in your mouth. The unique texture comes from the cream cheese base which creates a softer, almost cake-like cookie that's perfectly accented with a dusting of powdered sugar.

I first created these cookies during the holiday season when I wanted something different from the usual gingerbread and sugar cookies. They quickly became my family's most requested treat, with my daughter claiming they taste like "little bites of cinnamon roll."

Ingredients

• Cream cheese: Adds moisture and tanginess that makes these cookies unique
• Unsalted butter: Provides the rich foundation while allowing you to control salt content
• Granulated sugar: Gives essential sweetness and helps create the perfect texture
• Brown sugar: Adds depth with its molasses notes and helps keep cookies moist
• Large egg: Binds everything together and contributes to the soft texture
• Vanilla extract: Enhances all the other flavors without overpowering
• All-purpose flour: Provides structure; use unbleached for best flavor
• Baking powder: Ensures a light and tender crumb
• Ground cinnamon: Is the star flavor; make sure yours is fresh and fragrant
• Salt: Balances the sweetness and enhances the cinnamon notes
• Chopped nuts: Optional but add wonderful texture contrast
• Powdered sugar: Creates a beautiful finishing touch and adds sweetness

Step-by-Step Instructions

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Preheat the Oven:

Set your oven to 350°F and prepare two baking sheets with parchment paper. This prevents sticking and makes cleanup easier. Allow your oven to fully preheat for at least 15 minutes to ensure even cooking temperature throughout.

Cream the Mixture:

In a large bowl use an electric mixer to beat the softened cream cheese and butter together for about 3 minutes until completely smooth. Make sure both ingredients are properly softened at room temperature for about 1 hour before starting. If you see any lumps continue beating until they disappear.

Add Sugars:

Gradually add both sugars to the cream cheese mixture about 1/4 cup at a time beating well between additions. Continue beating for 2 full minutes after all sugar is added until the mixture becomes noticeably lighter in color and fluffier in texture.

Incorporate Egg and Vanilla:

Add the egg and vanilla extract to your mixture. Beat on medium speed for about 30 seconds until fully incorporated. The mixture should look smooth and slightly glossy at this stage.

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking powder cinnamon and salt. Use a fork or whisk to ensure even distribution of the spices and leavening agent. This prevents pockets of cinnamon or baking powder in your finished cookies.

Combine Wet and Dry Ingredients:

Add the dry ingredients to the wet mixture in three batches mixing on low speed just until combined. Overmixing will develop too much gluten resulting in tough cookies. If using nuts fold them in now with a spatula using gentle motions.

Scoop the Cookies:

Use a cookie scoop or tablespoon to portion the dough onto prepared baking sheets. Leave about 2 inches between each cookie as they will spread slightly during baking. For perfectly uniform cookies use a measured scoop and slightly flatten the tops with your fingertips.

Bake:

Place the cookies in your preheated oven and bake for 12 to 15 minutes. Look for light golden edges while the centers remain soft. Rotating the baking sheets halfway through ensures even browning.

Cool:

Allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack. This brief resting period allows them to firm up enough to move without breaking.

Dust with Powdered Sugar:

Once completely cooled place powdered sugar in a fine mesh strainer and dust over the cookies. For extra presentation dust again right before serving.

My absolute favorite aspect of these cookies is how the cream cheese creates that unmistakable tender crumb. I discovered this recipe during a baking marathon for my daughter's school bake sale and they were the first items to sell out completely.

Make Ahead Options

These cinnamon cream cheese cookies are perfect for planning ahead. You can prepare the dough up to 48 hours in advance and keep it refrigerated. When ready to bake allow the dough to sit at room temperature for about 20 minutes to soften slightly. This makes them ideal for holiday baking when time management is crucial. The flavor actually improves after the dough has rested as the cinnamon has more time to infuse throughout.

Storage Solutions

Store baked cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking and maintain the powdered sugar coating. For longer storage freeze unfrosted cookies in a freezer safe container for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving. The texture remains remarkably consistent even after freezing.

Flavor Variations

While the classic cinnamon version is wonderful these cookies adapt beautifully to different flavor profiles. Try adding 1/2 teaspoon of cardamom alongside the cinnamon for a sophisticated twist. Orange zest approximately 1 tablespoon pairs beautifully with the cinnamon creating a bright citrus note. For chocolate lovers fold in 1/2 cup mini chocolate chips along with the nuts. My personal favorite variation includes 1/4 teaspoon of almond extract which complements the cream cheese perfectly.

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These cookies are a delightful holiday or anytime treat that are sure to impress your guests.

Frequently Asked Questions

→ Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature for about 15 minutes before scooping and baking for best results.

→ How do I store these cinnamon cream cheese cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months in a freezer-safe container with parchment between layers.

→ Can I substitute the walnuts with another ingredient?

Absolutely! The nuts are optional, but you can substitute them with chocolate chips, dried cranberries, or raisins for a different flavor profile. You can also simply omit them for a nut-free version.

→ Why did my cookies spread too much while baking?

This could happen if your butter or cream cheese was too warm. Make sure they're softened but still cool to the touch. If your dough seems too soft, refrigerate it for 30 minutes before scooping and baking.

→ Can I use low-fat cream cheese in this recipe?

While full-fat cream cheese gives the best flavor and texture, you can use low-fat cream cheese. However, the cookies may spread more during baking and have a slightly different texture. Avoid using fat-free cream cheese as it contains too much moisture.

→ How do I know when the cookies are done baking?

The cookies are done when the edges are just turning light golden brown but the centers still look slightly soft. They will continue to set as they cool on the baking sheet. Overbaking will result in dry cookies instead of soft ones.