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Cinnamon Cream Cheese Cookies
These Cinnamon Cream Cheese Cookies are soft, melt-in-your-mouth treats with a crunchy cinnamon-sugar exterior, bringing the perfect balance of sweetness and spice to your holiday baking.
Servings 23 cookies
Calories 126kcal
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.
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 57mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 0.1mg
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