Cinnamon Cream Cheese Cookies – Soft & Dreamy Treat

These Cinnamon Cream Cheese Cookies are one of my favorite sweet treats to bake. I love how soft, buttery, and delicately spiced they are. The subtle tang from the cream cheese gives the cookies a tender texture and makes them melt in my mouth with every bite. They taste like a cinnamon sugar dream, perfect for cozy afternoons or as a comforting dessert to share.

Why You’ll Love This Recipe

I love this recipe because it creates the softest, fluffiest cookies with just the right balance of sweetness and spice. The combination of butter, cream cheese, and cinnamon makes them taste indulgent without being overly rich. They’re easy to make, require simple ingredients, and make my kitchen smell incredible while baking. Whether I bake them for the holidays or just because, they always disappear quickly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
2 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup granulated sugar (for rolling)
1 tbsp ground cinnamon

Directions

1. I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt, then set it aside.
3. In a large mixing bowl, I cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
4. I add the egg and vanilla extract, beating until fully combined.
5. I mix in the softened cream cheese and powdered sugar until the mixture is smooth and creamy.
6. Gradually, I add the dry ingredients to the wet mixture, stirring until just combined. The dough should be soft but not sticky.
7. In a small bowl, I mix the remaining 1/4 cup granulated sugar with the ground cinnamon to make the coating.
8. I scoop about a tablespoon of dough and roll it into a ball, then coat it evenly in the cinnamon sugar mixture.
9. I place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
10. I bake the cookies for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
11. After removing them from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. It takes around 15 minutes to prepare the dough, 12 minutes to bake, and another 10 minutes to cool, so the total time is about 40 minutes.

Variations

Sometimes I like to add a pinch of nutmeg or allspice for a deeper flavor. For an extra indulgent version, I sandwich two cookies together with a layer of cream cheese frosting in between. I’ve also made them with brown sugar instead of white sugar for a richer, caramel-like taste. If I want to make them festive, I drizzle a little white chocolate on top once cooled.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. When I reheat or soften frozen cookies, I leave them at room temperature for about 15 minutes or warm them briefly in the microwave for 5–10 seconds.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking. It actually helps the flavors deepen.

Can I freeze the cookie dough?

Definitely! I roll the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. I bake them straight from frozen, adding 1–2 extra minutes.

Do I need to chill the dough before baking?

Not necessarily, but if the dough feels too soft, I chill it for 20–30 minutes to make it easier to handle.

Can I use low-fat cream cheese?

Yes, but I prefer full-fat cream cheese for the best texture and flavor.

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt in the recipe by half.

How do I keep the cookies soft?

I store them with a slice of bread in the container—it helps retain moisture.

Can I double the recipe?

Yes, this recipe doubles easily if I’m baking for a crowd.

Can I use a different spice instead of cinnamon?

Sure! Pumpkin spice or chai spice blends work beautifully in this recipe.

What if my cookies spread too much?

I chill the dough before baking and make sure my butter isn’t overly soft.

Can I glaze the cookies?

Yes, a simple vanilla or cream cheese glaze adds a delicious finishing touch.

Conclusion

These Cinnamon Cream Cheese Cookies are one of my favorite bakes because they’re soft, flavorful, and irresistibly comforting. I love how the warmth of cinnamon pairs with the creamy, tender texture, making them perfect for any season. They’re easy to make, beautifully spiced, and always a hit whenever I share them.

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