Cinnamon Cream Cheese Cookie
A delightful blend of creaminess and warm spices in a soft, pillowy cookie bursting with flavor.
Ingrédients
For the cookie dough
- ½ cup unsalted butter, softened ensure it is room temperature
- 4 oz cream cheese, softened ensure it is room temperature
- 1 cup granulated sugar plus additional for coating
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the cinnamon sugar coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Gather all your ingredients on your countertop, ensuring the butter and cream cheese are at room temperature.
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2–3 minutes.
- Add the granulated sugar and mix until light and fluffy.
- Beat in the large egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Cover the bowl and refrigerate the dough for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix together the cinnamon and granulated sugar for coating.
- Scoop about 1 tablespoon of dough and roll it into a ball, then roll it in the cinnamon sugar mixture until fully coated.
- Place the coated balls on the prepared baking sheets, about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft. Allow to cool for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for a week or refrigerate for longer shelf life. Freezing is also an option for future enjoyment.