Cinnamon Cream Cheese Cookies (Print Version)

# Ingredients:

→ Base Ingredients

01 - 8 oz cream cheese, softened
02 - 1/2 cup unsalted butter, softened
03 - 1 cup granulated sugar
04 - 1/2 cup brown sugar, packed
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1 teaspoon ground cinnamon
10 - 1/4 teaspoon salt

→ Add-ins & Toppings

11 - 1/2 cup chopped walnuts or pecans (optional)
12 - 1/2 cup powdered sugar (for dusting)

# Instructions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large mixing bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
03 - Gradually add granulated and brown sugars to the cream cheese mixture, beating until light and fluffy.
04 - Beat in egg and vanilla extract until well combined.
05 - In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
06 - Slowly add dry ingredients to wet ingredients, mixing until just combined. If using, fold in chopped nuts.
07 - Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 5 cm apart.
08 - Bake for 12-15 minutes until edges are lightly golden but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Once cooled, dust cookies lightly with powdered sugar before serving.

# Notes:

01 - Store cookies in an airtight container for up to 5 days. For softer cookies, add a slice of bread to the container.

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