If you’re craving soft, melt-in-the-mouth cookies that make your house smell like Christmas, these Cinnamon Cream Cheese Cookies are a must-try. With their cozy cinnamon flavor and buttery texture, they’re the perfect treat to enjoy during the holidays or anytime you need a little comfort.
These cookies may look plain at first but don’t be fooled—inside, they’re soft, buttery, and melt-in-your-mouth with a cozy cinnamon flavor that feels like a warm hug.
The texture is slightly cake-like, thanks to the cream cheese and baking powder, giving them a light, fluffy bite.
They’re incredibly easy to make, with just a few simple ingredients and minimal effort, making them perfect for any baker, beginner or seasoned—and from all the Christmas recipes I’ve been sharing lately, they’re my absolute favorite holiday treat!
Ingredients
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor. It adds richness and helps create that melt-in-your-mouth softness. Make sure it's softened before using to easily blend into the dough.
- Butter: Unsalted butter works best for this recipe to control the salt levels. Ensure it’s softened to room temperature to achieve a smooth dough.
- Cinnamon: The cinnamon is the star flavor of these cookies, so use freshly ground cinnamon for the most vibrant taste.
- Sugar: I used powdered sugar in the dough for a smooth texture and granulated sugar mixed with cinnamon to coat the cookies before baking, adding sweetness and a lovely crunch to the exterior.
- Milk: Any dairy milk (or plant-based milk) works fine. Just a little is needed to bring the dough together, ensuring it’s soft and workable.
These ingredients come together to create cinnamon roll cheesecake cookies with the perfect balance of flavor and texture—soft on the inside like a meltaway cookie, with a crunchy snickerdoodle cookie exterior coated in cinnamon sugar!
Print the detailed ingredients list from the recipe card at the end of the post.
Step by Step Instructions
In a large bowl, beat the softened butter and cream cheese together for just 1 minute—no more! (image 1)
The mixture should be smooth and creamy (image 2).
Add the vanilla extract and milk to the butter-cream cheese mixture. Beat again until everything is fully combined (image 3).
Now, add the powdered sugar and beat again (image 4).
The dough might look a little curdled at this point, but don't worry—it will come together once we add the dry ingredients!
In a separate bowl, whisk together the flour and baking powder.
Slowly add the dry ingredients to the wet ingredients (image 5).
Beat gently at first, and then use a spatula to bring the dough together. The dough should be soft and slightly sticky (image 6).
Cover the dough and chill it in the refrigerator for about 1 hour to help it firm up for easier handling.
In a shallow bowl, mix cinnamon powder and granulated sugar together until the mixture is homogeneous (images 7 and 8).
Once chilled, scoop out about 1 tablespoon (or weigh 25 grams) of dough (image 9).
Roll it into a ball, and coat the ball in the cinnamon-sugar mixture you prepared (image 10).
Place the dough balls on a baking sheet. Chill them for about 10 minutes while the oven is preheating (image 11).
Bake the chilled dough balls in the preheated oven at 375°F (190°C) for about 10 minutes, or until the edges are lightly golden (image 12).
Enjoy your soft, melt-in-your-mouth cinnamon cream cheese cookies!
Storage Instructions
Refrigeration: Store the cookies in an airtight container in the refrigerator for up to 1 week. While they may firm up slightly when chilled, they will still retain their flavor and soft center.
Before Serving: If you find the cookies too firm after refrigeration, allow them to sit at room temperature for about 10-15 minutes before serving. This will soften them up and bring back their melt-in-your-mouth texture while keeping the cinnamon-sugar coating crunchy.
Freezing Instructions:
- Freezing: For longer storage, place the cookies in a single layer on a baking sheet and freeze until solid. After that, transfer them to a freezer-safe bag or container, and store them for up to 3 months.
- Thawing: To thaw, you have two options:
- Let them sit at room temperature for about 10-15 minutes to enjoy them at their best texture.
- Or, refrigerate them overnight. This method will gently thaw the cookies while keeping them soft and fresh.
Make Ahead Instructions
If you'd like to make these cinnamon cream cheese cookies ahead of time, here are a few options to help you prepare without losing their fresh, melt-in-your-mouth texture:
Making the Dough Ahead of Time:
- Prepare the dough: Follow the recipe up to the point where you form the cookie dough.
- Chill the dough: Wrap the dough tightly in plastic wrap or place it in an airtight container. Refrigerate it for up to 2 days. When you're ready to bake, scoop and roll the dough in the cinnamon-sugar mixture as usual, and bake.
Freezing the Dough:
- Prepare the dough: Make the cookie dough and scoop it into balls (about 1 tablespoon or 25 grams).
- Freeze the dough balls: Place the dough balls on a baking sheet in a single layer and freeze until solid. After they are frozen, transfer them to a freezer-safe bag or container.
- Bake from frozen: When you're ready to bake, there's no need to thaw. Simply roll the frozen dough balls in the cinnamon-sugar mixture and bake at 375°F (190°C) for about 12 minutes, adding a couple of minutes to the baking time.
Or you can bake the cookies and store it using the storage instructions mentioned above.
Best Tips
- Make sure the butter and cream cheese are softened to room temperature. This helps them blend together smoothly without incorporating too much air, which can cause the cookies to flatten while baking.
- When you mix the wet ingredients (butter, cream cheese, milk, vanilla, and sugar), the batter might look curdled. Don’t worry—once you add the dry ingredients, it will come together perfectly.
- Chilling the dough is crucial to prevent the cookies from spreading too much and flattening out while baking. It allows the butter and cream cheese to firm up, resulting in a thicker cookie with a better texture. Chill the dough twice: once before scooping and rolling, and again after rolling in the cinnamon-sugar mixture.
Frequently Asked Questions
The cream cheese gives these cookies their signature soft, melt-in-your-mouth texture. Skipping it will change the consistency and taste, so it’s best not to omit it.
Yes, chilling the dough is essential to prevent the cookies from spreading too much during baking. Chill the dough for at least 1 hour for the best results. You can chill it longer if needed, but don’t skip this step.
If you prefer to keep the cookies plain without any cinnamon or other spices, you can absolutely do so! The cream cheese and butter will still provide a rich, soft texture, and the sweetness will shine through. For an extra touch, you can dust the top with icing sugar after baking to add a subtle sweetness and a delicate, festive appearance. This will give the cookies a beautiful, snow-like finish like snowball cookies, making them perfect for the holiday season!
If your cookies spread too much, it could be because you didn't chill the dough enough or used softened butter that's too warm. For the best results, make sure the dough is chilled and that your butter is softened but not melted.
Related Recipes
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Cinnamon Cream Cheese Cookies
Ingredients
- 113 gms (1/2 cup) Butter softened
- 113 gms (4 oz) Cream Cheese room temperature
- 180 gms (1.5 cups) Icing Sugar
- 1 tsp Vanilla
- 2 tbsp Milk room temperature
- 210 gms (1 and 3/4) Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 50 gms (1/4 cup) Sugar
- 2 tsp Cinnamon Powder
Instructions
- Beat the softened butter and cream cheese together for 1 minute until smooth. Add vanilla extract and milk. Beat again until combined. Add the icing sugar and mix until smooth.
- In a separate bowl, mix the flour, baking powder, and salt. Add it to the wet ingredients and mix until just combined using a spatula.
- Cover the dough with plastic wrap and chill it in the refrigerator for 1 hour. This helps the dough firm up and prevents the cookies from spreading too much during baking.
- In a shallow bowl, mix the cinnamon and granulated sugar together.
- After chilling, scoop about 1 tablespoon (or 25g) of dough and roll it into a ball. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place the dough balls on a baking sheet lined with parchment paper and chill for another 10 mins.
- While the dough chills, preheat the oven to 375°F (190°C). Bake for 10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely.
Video
Notes
- Make sure the butter and cream cheese are softened to room temperature before starting. This will help them blend smoothly and create a light, soft dough.
- Don’t skip the chilling steps! Chilling the dough twice helps the cookies hold their shape and prevents them from spreading too much while baking.
- For uniform cookies, weigh the dough to 25g per ball or use a 1-tablespoon scoop. This ensures even baking.
- If you prefer to freeze the dough, scoop and roll the dough balls, then freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Bake them directly from frozen, adding a couple of extra minutes to the baking time.
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