Dessert

Best Cinnamon Cream Cheese Cookies Recipe

ByCharlotte Montgomery December 4, 2025December 4, 2025

Introduction

These Best Cinnamon Cream Cheese Cookies are soft, tender, and bursting with warm cinnamon flavor. The cream cheese in the dough gives them a delightful richness that melts in your mouth. Perfect for sharing with friends or enjoying with a cup of tea.

The image shows two round, thick cookies stacked one on top of the other against a white marbled background. The top cookie is broken in half, revealing a soft, crumbly inside with a golden-yellow color and a slightly rough texture. The outside is coated with a light dusting of cinnamon sugar, giving it a warm brown color with a grainy texture. The bottom cookie is whole, showing a smooth, slightly domed surface with the same cinnamon sugar coating. The lighting highlights the crumbly texture inside the broken cookie and the sugar crystals on the outside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla bean paste or extract
Pinch kosher salt
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Step 1: In a large bowl, cream the softened butter and cream cheese together using a hand mixer until smooth and well combined.
Step 2: Gradually add the powdered sugar and mix until fully incorporated.
Step 3: Add the egg, baking powder, vanilla, and a pinch of kosher salt. Mix until everything is combined evenly.
Step 4: Slowly add the all-purpose flour, mixing carefully and scraping down the sides of the bowl as needed until the dough comes together.
Step 5: Cover the dough and refrigerate for one hour to allow it to rest and firm up.
Step 6: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 7: In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
Step 8: Roll the chilled dough into 1-inch balls (about 2 teaspoons of dough each).
Step 9: Roll each dough ball in the cinnamon sugar mixture until it is well coated.
Step 10: Place the coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart.
Step 11: Bake for 8-9 minutes, until the cookies are just set and puffed up but not browned.
Step 12: Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Make sure the butter and cream cheese are fully softened to avoid lumps in the dough.
For extra flavor, add a pinch of nutmeg or swap vanilla bean paste for almond extract.
You can use a cookie scoop to ensure uniform cookie size and cooking time.
If you prefer a firmer cookie, chill the dough longer before baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

The image shows a close-up of several round cookies stacked together inside a white bowl. Each cookie has a light brown color with a rough, slightly cracked surface, and they are dusted with a fine layer of cinnamon and sugar, giving them a speckled look. The cookies appear soft and chewy, and the bowl sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar in the dough?

Powdered sugar helps keep the dough soft and tender; using regular granulated sugar in the dough may result in a coarser texture. It’s best to stick with powdered sugar for this recipe.

Why do the cookies puff up but not brown?

These cookies are delicate and made with cream cheese, which causes them to puff without browning much. It’s important not to overbake, as they can dry out quickly. Remove them as soon as they are set to keep them soft.