I can never resist trying a new cookie recipe, but today’s treat was an absolutely no-brainer, must-try treat for me. Cinnamon Cream Cheese Cookies. Two of my favorite ingredients in one cute little cookie. Sign me up! A rich dough comes together with about half a block of cream cheese, then each dough ball is rolled in a sweet and spiced cinnamon mixture before they’re baked to perfection. If you’re looking for a cozy fall activity these cookies are calling your name.
I first wondered if these cookies would be similar to snickerdoodles (another fav!), but the texture was quite different here. The dough is made with powdered sugar and rises when baked for a more pillow-y result than the typically chewy snickerdoodle. If you like a cakey cookie then this recipe was made for you.
INGREDIENTS
- ½ cup butter (1 stick), room temperature
- 4 oz cream cheese (½ block), room temperature
- 1 ½ cups powdered sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 3/4 cup flour
- ¾ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 tablespoon cinnamon
PREPARATION
- In a large bowl, combine butter and cream cheese and beat until light and smooth. Mix in powdered sugar until fully combined.
- Add in egg and vanilla and mix until smooth.
- In a small bowl, sift together flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet.
- Cover bowl and chill dough in the fridge for a minimum of 60 minutes.
- When ready to bake, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Sift together sugar and cinnamon in a small bowl.
- Scoop and roll dough into balls about 1 inch in diameter and then roll all sides in cinnamon mixture.
- Arrange on baking sheet a couple inches apart (as they will spread).
- Bake for 8-10 minutes.
