Name: Cinnamon Cream Cheese Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup cream cheese, softened; 1/2 cup butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 cup granulated sugar (for coating); 2 teaspoons ground cinnamon (for coating)

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I still remember the smell of cinnamon and sugar drifting through my mom’s kitchen as the oven hummed. A small bowl of dough, a little secret smile, and cookies that disappeared faster than I could count those are the memories I bring to the table when I bake.

I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I run Gemmir Kitchen. I grew up with my elbows on the counter, learning from my mother and the dog-eared church cookbooks we kept in a drawer. I cook cozy casseroles, slow-cooker dinners, skillet meals, and the kind of nostalgic desserts that feel like a hug.

My recipes stay simple and family-friendly, and I test them in real weeknight kitchens so you know they’ll work when life gets busy. I avoid pork by default, and I explain each step in a warm, no-fuss way so you can relax while you bake. If you like easy comfort food, you’ll feel right at home here. For a light, flavorful companion to these Cinnamon Cream Cheese Cookies, I love pairing them with other soft treats like the Deliciously Creamy Ricotta Amaretto Cookies, which share that same gentle, nostalgic sweetness.

Table of Contents

Why this recipe works

Cinnamon Cream Cheese Cookies bring together two reliable players: cream cheese for tenderness and cinnamon sugar for that familiar, cozy flavor. The cream cheese melts into the dough as it bakes, creating a soft interior with slightly crisp edges that many store-bought cookies can’t match.

The simple chemistry of butter and cream cheese yields a moist crumb that keeps the cookies soft for days, and the small amount of baking powder gives them a gentle lift without becoming cakey. When you roll the dough in cinnamon sugar, you lock in that warm, sweet crust that makes each bite feel special. That balance tenderness inside, cinnamon sugar crust outside explains why Cinnamon Cream Cheese Cookies feel both homey and a touch elegant.

These Cinnamon Cream Cheese Cookies work well when you want something quick but comforting. The dough comes together in one bowl, so you don’t spend a lot of time washing dishes. You can make the dough ahead and chill it for a thicker cookie, or bake right away for a lighter, flatter result.

Because the ingredients are pantry basics, you’ll often find you can pull these together with little notice. If you love the soft, tender cookies you get at holiday gatherings, these Cinnamon Cream Cheese Cookies deliver that same nostalgic feeling without complicated steps. They pair nicely with tea, coffee, or a glass of cold milk. For another soft, creamy take on small cookies, try the Soft Creamy Pistachio Ricotta Cookies they share that gentle texture that keeps folks coming back for more.

How to prepare Cinnamon Cream Cheese Cookies

Start by bringing your cream cheese and butter to room temperature so they blend smoothly. Creaming them together with the sugars creates air pockets that lead to a tender cookie. When you add the egg and vanilla, you introduce moisture and flavor without overworking the dough. Whisking the dry ingredients separately flour, baking powder, cinnamon, and salt helps distribute the leavening and spice evenly so each cookie tastes consistent. Gently fold the dry mix into the wet mixture until it just comes together; overmixing develops gluten and yields tougher cookies.

Scooping the dough into uniform balls helps with even baking. Roll each ball in the cinnamon-sugar coating to give the cookies that familiar crisp-sugar outer layer. Space them about two inches apart to account for gentle spreading. Bake at 350°F (175°C) until the edges turn just golden this timing keeps the centers soft and tender.

After you pull them from the oven, let the Cinnamon Cream Cheese Cookies rest briefly on the baking sheet so they set, then transfer to a wire rack to cool completely. These steps keep the cookies reliably soft, and make it easy to reproduce the result every time. If you like a more pronounced cinnamon kick, you can add a touch more ground cinnamon to the coating, but the balance in this recipe gives you a pleasant warmth without overpowering the cream cheese’s richness.

Ingredients :

1 cup cream cheese, softened, 1/2 cup butter, softened, 1 cup granulated sugar, 1/2 cup brown sugar, packed, 1 egg, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 cup granulated sugar (for coating), 2 teaspoons ground cinnamon (for coating)

Directions :

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper., 2. In a large bowl, cream together the softened cream cheese, butter, granulated sugar, and brown sugar until smooth., 3. Beat in the egg and vanilla extract until well combined., 4. In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined., 5. In a small bowl, mix the sugar and cinnamon for coating., 6. Roll the dough into small balls and then roll each ball in the cinnamon sugar mixture., 7. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart., 8. Bake for 10-12 minutes, or until the edges are lightly golden., 9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

How to serve this dish

Cinnamon Cream Cheese Cookies shine when you serve them simply and with a little thought to texture contrasts. Plate a few warm cookies beside a mug of coffee or a pot of tea for a classic snack. The cream cheese keeps the interior soft, so pairing a cookie with something crisp like a lightly toasted biscuit or a handful of toasted nuts gives a pleasant contrast.

For a dessert plate, lay three cookies on a small doily with a dollop of whipped cream or a spoonful of apple butter and a dusting of extra cinnamon to echo the cookies’ flavor. If you’re serving at a casual gathering, arrange the cookies on a tiered tray with fruit and small cheeses; their subtle tang from the cream cheese pairs nicely with sweet fruit and mild cheeses.

These Cinnamon Cream Cheese Cookies work well at brunch too. Offer them next to yogurt and fruit for a sweet complement that doesn’t feel heavy. For a holiday platter, intersperse Cinnamon Cream Cheese Cookies with ginger snaps or nutty biscotti to give guests a choice of textures and spices. If you want to dress them up, drizzle a simple glaze of powdered sugar and milk over cooled cookies this creates a shiny finish and a touch more sweetness. No matter how you plate them, let the cookies cool completely before stacking to avoid soggy bottoms. Serving them at room temperature reveals the best balance of tender interior and crisp cinnamon-sugar exterior.

How to store it properly

To keep Cinnamon Cream Cheese Cookies soft and flavorful, store them in an airtight container at room temperature for up to three days. Place a sheet of parchment between layers to prevent sticking. Because these cookies stay soft thanks to the cream cheese, they won’t dry out as quickly as some butter-only recipes, but airtight storage still matters. If your kitchen runs warm, store the container in a cool spot or tuck it into the refrigerator for longer storage; chilled cookies keep for up to a week, though refrigeration can slightly firm the texture. Bring chilled cookies back to room temperature before serving to restore that tender bite.

For longer storage, freeze the baked Cinnamon Cream Cheese Cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container with parchment between layers. Frozen Cinnamon Cream Cheese Cookies keep well for up to three months. Thaw them on the counter or warm gently in a low oven for a few minutes to refresh the texture. You can also freeze raw dough balls; freeze them on a tray until solid, then bag them for up to three months. Bake frozen dough balls an extra minute or two, watching the edges for color. Proper storage helps you enjoy these cookies on demand without losing that soft, cream-cheese-centered appeal.

Simple tips for success

Use room-temperature cream cheese and butter so you get a smooth, lump-free dough this step matters more than you might think. When you cream the fats and sugars together, aim for a light, even texture, but don’t overbeat once you add the flour. Overmixing creates gluten and will make your Cinnamon Cream Cheese Cookies tougher. Measure your flour accurately by spooning it into the cup and leveling it off; too much flour leads to dry results. If the dough feels too sticky to roll, chill it briefly for 15–30 minutes to make handling easier without altering the bake time much.

Roll the Cinnamon Cream Cheese Cookies into uniform balls so they bake evenly. If you like a slightly flatter cookie, gently press the dough balls before baking. If you want a thicker, more pillowy cookie, chill the dough balls for 30 minutes. For even coverage, roll the dough balls twice in the cinnamon-sugar mixture.

Watch the baking time closely; 10–12 minutes usually gives a tender center with lightly golden edges. For flavor variety, try using half brown sugar, half white sugar in the coating, or add a pinch of nutmeg to the dough for fall warmth. Little adjustments keep these Cinnamon Cream Cheese Cookies consistent and reliably delicious. For inspiration on small cookies that keep texture and flavor front and center, check out the Almond Crescent Cookies.

Easy twists you can try

If you want to tweak the base recipe, try folding in a half cup of chopped nuts walnuts, pecans, or almonds add crunch and a toasty note that pairs nicely with cinnamon. For a chocolatey variation, drop in half a cup of mini chocolate chips. If you prefer a zesty angle, add a teaspoon of orange zest to the dough; the citrus brightens the cream cheese and makes the cinnamon sing. For a cozy fall version, swap the cinnamon in the dough for pumpkin pie spice and increase the cinnamon in the coating slightly.

You can also experiment with coatings: use a mixture of cinnamon and finely ground graham cracker for a toasty, s’mores-like touch, or mix powdered sugar with a little lemon juice to create a tangy glaze. If you want smaller, tea-time cookies, make them half the size and bake a minute or two less. For gift tins, layer the cookies with wax paper and add a sprig of rosemary for presentation. These variations keep the core softness intact while letting you play with flavors. If you’re exploring other flavor combinations that use ricotta or pistachio for gentle texture, see ideas like Pistachio Cranberry Cookies for complementary inspiration.

Frequently asked questions

Q: Can I make Cinnamon Cream Cheese Cookies without cream cheese?
A: You can, but the texture will change. Cream cheese adds moisture and tenderness; if you omit it, substitute an equal amount of butter and a tablespoon of milk for moisture, but expect a less moist, more classic butter-cookie texture. For the closest results, use full-fat cream cheese and don’t skimp on the creaming step.

Q: How do I keep the cookies soft for longer?
A: Store baked Cinnamon Cream Cheese Cookies in an airtight container at room temperature with a slice of bread or a folded apple slice these release moisture slowly and help maintain softness for a couple of days. For longer storage, freeze baked cookies and thaw as needed. Avoid refrigerating unless necessary, as cold can firm the texture; if refrigerated, bring cookies to room temperature before serving.

Q: Can I make the dough ahead?
A: Yes. The dough freezes beautifully as individual balls; freeze on a tray then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time. Alternatively, chill the dough for up to 48 hours before baking chilling often enhances flavor and produces a slightly thicker cookie. These make planning for gatherings easy and give you fresh-baked results with minimal day-of effort.

Q: Do these cookies work with dairy-free cream cheese?
A: Many dairy-free cream cheeses work in a pinch, but textures vary. Use a stable, block-style dairy-free cream cheese and watch the dough consistency; you may need a touch less flour. The cinnamon-sugar coating still works well and contributes the signature exterior even with plant-based substitutions.

Conclusion

For a trusted, well-loved version of this idea, I recommend checking out the Best Cinnamon Cream Cheese Cookies Recipe at Best Cinnamon Cream Cheese Cookies Recipe it offers another perspective and helpful tips to compare with your results.

Cinnamon Cream Cheese Cookies