Soft, chewy, and full of cozy warmth, these Cinnamon Cream Cheese Cookies are the kind of treat everyone asks for twice. With a rich cream cheese base and a sprinkle of cinnamon sugar, they bake into perfect golden bites that melt in your mouth. Ready in under 30 minutes and yielding about two dozen cookies, this beginner-friendly recipe is ideal for cookie swaps, holiday tins, or a comforting afternoon snack. What makes them special is the subtle tang of cream cheese, which keeps each cookie tender for days, unlike most traditional cinnamon cookies that harden overnight.
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Why You’ll Love These Cinnamon Cream Cheese Cookies
These cookies are soft, sweet, and lightly spiced, offering just the right amount of cinnamon warmth. The cream cheese doesn’t just add flavor, it makes every bite moist and tender. You’ll love how easily the dough comes together, even if you’re new to baking. Each cookie bakes with a slightly crisp sugar coating that gives way to a fluffy, melt-in-your-mouth center. Plus, this recipe delivers consistent results every time, whether you’re making them for a bake sale or just because. They’re a little nostalgic, a little indulgent, and a whole lot of delicious comfort in every bite.
Ingredients You’ll Need
You’ll need butter, cream cheese, sugar, egg, and vanilla extract for the cookie base. Butter and cream cheese create a rich, creamy texture that helps the cookies stay soft for days. Sugar adds sweetness and caramelization around the edges. The egg binds everything together and gives structure, while vanilla extract brings a warm, aromatic depth. For the dry ingredients, you’ll use all-purpose flour, ground cinnamon, baking powder, and a pinch of salt. The cinnamon gives the cookies their cozy flavor, baking powder adds lightness, and salt balances the sweetness. Finally, powdered sugar is used for rolling before baking, giving each cookie a soft, crackly finish.
Essential Kitchen Tools
You’ll need a few simple tools: a large mixing bowl, a hand or stand mixer, and a rubber spatula for mixing the dough. A baking sheet lined with parchment paper helps prevent sticking, while a cookie scoop ensures even portions. Have a wire cooling rack ready to cool the cookies evenly after baking. With just these basics, you’ll be set for perfect cookies every time.
Recipe Overview at a Glance
These Cinnamon Cream Cheese Cookies take about 15 minutes to prep, 10 minutes to bake, and make around 24 cookies. The texture is soft and chewy inside with a light sugar crust on the outside. Each cookie has moderate calories, perfect for enjoying without guilt. Their flavor is sweet, buttery, and warmly spiced, with a creamy tang that makes them unique. Great for sharing or gifting, they stay soft for days when stored properly.
How to Make Cinnamon Cream Cheese Cookies
Prepare the Dough
In a mixing bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy. This step is key as it creates that creamy base. Next, add the egg and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Overmixing can toughen the cookies, so stop once the flour disappears. The dough should be soft but not sticky. Chill it for about 15 to 20 minutes if it feels too warm before shaping.
Shape and Coat the Cookies
Scoop the dough into small, even balls, about one tablespoon each. Roll each ball gently in powdered sugar until fully coated. This coating gives the cookies their signature crackled top and sweet finish. Place them on your parchment-lined baking sheet, leaving about two inches of space between each one to allow for spreading.
Bake and Cool
Bake the cookies at 350°F for about 10 to 12 minutes, or until the edges look set and the tops appear slightly crackled. Do not overbake, since soft centers are key to the perfect texture. Let the cookies cool on the sheet for a couple of minutes, then transfer them to a wire rack. As they cool, they’ll firm up slightly but stay deliciously tender inside.
Pro Tips for Soft, Perfect Cookies Every Time
Always use room-temperature butter and cream cheese so your dough mixes smoothly. Accurately measure flour by spooning and leveling it to prevent dense cookies. Mix only until the ingredients are combined to avoid overworking the dough. Don’t skip the powdered sugar coating, it helps maintain moisture and gives a subtle crunch. Finally, pull the cookies from the oven just before they seem completely done since they’ll continue to set on the baking sheet. These small details keep your cookies soft, rich, and irresistible every time.
Variations and Substitutions
For a festive twist, add a pinch of nutmeg or citrus zest for brightness. You can swap the vanilla for almond extract for a deeper flavor or use brown sugar for a hint of caramel sweetness. If you need a gluten-free version, use a cup-for-cup gluten-free flour blend. For something extra indulgent, try sandwiching two cookies with a layer of cream cheese frosting. Each variation adds its own charm while keeping the signature cinnamon-cream flavor.
Serving and Pairing Ideas
These cookies pair perfectly with a mug of coffee, a cup of chai, or cold milk. They also look beautiful on a dessert platter beside chewy red velvet cookies with cream cheese centers or chocolate raspberry truffles for Valentine’s Day. For the holidays, wrap them in cellophane with a festive ribbon since they make thoughtful homemade gifts that everyone loves.
Storage, Freezing, and Reheating Tips
Keep the cookies in an airtight container at room temperature for up to 5 days. If you’d like to store them longer, freeze the dough balls on a tray, then transfer them to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the bake time. For already baked cookies, thaw them at room temperature or warm them for a few seconds in the microwave for that fresh-from-the-oven softness. Always let them cool completely before storing to prevent moisture buildup.
Frequently Asked Questions
Do cookies with cream cheese need to be refrigerated?
Not necessarily. These cookies can stay fresh at room temperature for up to 3 days if sealed well.
How long can cookies with cream cheese frosting sit out?
If frosted, store them in the fridge after 2 hours since frosting contains dairy.
Do cream cheese cinnamon rolls need to be refrigerated?
Yes, if they have cream cheese icing. Keep them chilled for freshness.
What is the secret ingredient to keep cookies soft?
Cream cheese! It helps retain moisture and creates a tender crumb that stays soft for days.
Other Recipes You May Enjoy
- peppermint bark cheesecake dessert idea
- fudgy red velvet brownies with festive twist
- sourdough red velvet cupcakes
- best jam cookies for Valentine’s treats
Conclusion
These Cinnamon Cream Cheese Cookies are cozy, simple, and so rewarding. Each bite is buttery, spiced, and perfectly soft, ideal for sharing or gifting. Whether you enjoy them fresh from the oven or with your morning coffee, they bring warmth and sweetness to any day. Bake a batch today and don’t be surprised if they disappear fast. For more fun baking ideas, check out my Pinterest board full of cookie inspiration.
Cinnamon Cream Cheese Cookies
Equipment
- Mixing bowl Use a large bowl for combining wet and dry ingredients.
- Hand or stand mixer For creaming butter and cream cheese.
- Baking sheet Line with parchment paper to prevent sticking.
- Cookie scoop Helps create uniform cookies.
- Wire rack Use for cooling cookies evenly.
Ingredients
- Butter, softened
- Cream cheese, softened
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Baking powder
- Salt
- Powdered sugar, for rolling
Instructions
- Beat butter, cream cheese, and sugar together in a mixing bowl until light and fluffy. Add the egg and vanilla extract and mix until combined.
- In a separate bowl, whisk flour, cinnamon, baking powder, and salt. Gradually add to the wet mixture and mix just until combined. Chill the dough for about 15–20 minutes if needed.
- Shape dough into small balls and roll each one in powdered sugar until coated. Place on parchment-lined baking sheets, spaced about 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are set and tops are slightly crackled. Cool for a few minutes before transferring to a wire rack.
