This cinnamon cream cheese cookies recipe makes about 36 tender, soft-baked cookies with a buttery crumb, gentle tang from full-fat cream cheese, and a fragrant cinnamon-sugar coating. The dough comes together in about 20–25 minutes, chills for 1 hour, and bakes at 350°F (175°C) for 10–12 minutes per batch.
Every bite tastes like a cross between a classic sugar cookie and a snickerdoodle, with a rich cream cheese finish and warm cinnamon throughout. Keep these cookies pale and soft in the center for the best texture, and serve them with coffee, tea, hot chocolate, or a cold glass of milk.
Jump to RecipeWhy You’ll Love This Recipe
These cookies are wonderfully tender without needing frosting or a complicated decoration. Cream cheese adds a mild tang that balances the sweetness, while butter gives the edges a delicate richness and the centers their soft, almost melt-in-your-mouth texture.
The cinnamon appears in both the dough and the coating, so the spice is present without becoming harsh. As the cookies bake, the cinnamon sugar forms a lightly crisp, fragrant exterior around a soft middle.
- Simple ingredients: Everything is easy to find at a standard grocery store.
- Reliable texture: Chilling the dough helps the cookies hold their shape.
- Lovely for sharing: The recipe makes about 36 cookies for parties, cookie trays, and gifting.
- Make-ahead friendly: The dough can be prepared, chilled, and shaped when convenient.
If you are building a holiday cookie platter, add a batch of soft chocolate crinkle cookies beside these cinnamon treats for a beautiful contrast of colors and flavors.
Ingredients You’ll Need
Use unsalted butter and full-fat cream cheese for the richest, most consistent dough. Both ingredients should be fully softened at room temperature so they blend smoothly, but neither should be melted; melted fat can make the cookies spread too much.
Granulated sugar sweetens the dough and creates the sparkly coating. One large egg binds the mixture, while vanilla rounds out the buttery and tangy flavors.
All-purpose flour provides the structure. Baking powder gives the cookies a gentle lift, cinnamon supplies warm spice in the dough, and salt keeps the overall flavor balanced rather than flat.
For the coating, combine 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon. A shallow bowl makes rolling the dough balls quick and helps distribute the coating evenly.
For another sweet-and-spiced snack to serve with coffee, try these honey cinnamon almonds alongside the cookies.
How to Make It Step-by-Step
Step 1: Soften the butter and cream cheese completely before mixing. Place them in a large bowl with the 1 1/2 cups granulated sugar, then beat until the mixture is smooth, creamy, and fluffy, scraping down the sides of the bowl as needed.
Step 2: Add the large egg and vanilla extract to the creamed mixture. Beat just until the egg disappears and the batter looks evenly blended; avoid overmixing once the mixture is smooth.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon ground cinnamon, and salt. This distributes the leavening and spice throughout the flour before it is added to the wet ingredients.
Step 4: Gradually add the dry mixture to the cream-cheese mixture. Mix only until no obvious streaks of flour remain and a soft dough forms, since prolonged mixing can make the finished cookies less tender.
Step 5: Cover the bowl tightly and refrigerate the dough for about 1 hour. The dough should feel firm enough to scoop and roll; this rest also gives the flour time to hydrate and helps control spreading.
Step 6: Near the end of the chilling time, heat the oven to 350°F (175°C). Line baking sheets with parchment paper, then stir the 1/4 cup sugar and 1/2 teaspoon cinnamon together in a shallow bowl.
Step 7: Scoop or roll the chilled dough into approximately 1-inch balls. Roll each ball in the cinnamon sugar until coated, then place the balls about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10–12 minutes per batch. The cookies should look set while staying pale and soft, so do not wait for deep browning around the edges.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They will continue to set as they cool while keeping their tender center.
Pro Tips for Soft, Flavorful Cookies
Room-temperature ingredients are the first key to a smooth dough. If the butter or cream cheese is still cool and firm, small lumps can remain; if either is melted, the dough may become greasy and difficult to shape.
Measure flour carefully by spooning it into a dry measuring cup and leveling the top, or use the listed 360-gram weight. Too much flour can make these cookies dense and reduce the soft cream cheese texture.
Chill the dough for the full hour whenever possible. If your kitchen is especially warm, return the bowl to the refrigerator between batches so the dough stays firm and manageable.
Use parchment paper for even release and easy cleanup. Bake one test cookie first if you are uncertain about your oven, then adjust only by watching for the set-but-pale appearance described in the recipe.
Do not flatten the dough balls unless needed. The approximately 1-inch shape gives the cookies their appealing rounded centers and allows them to spread naturally during baking.
For a platter with more chocolate flavor, pair these cookies with our sparkling chocolate cookies. Their dark color makes the cinnamon sugar on this recipe stand out beautifully.
Storage, Serving, and Make-Ahead Ideas
Cool the cookies completely before storing them. Place them in an airtight container at room temperature, using parchment between layers if you want to protect the cinnamon-sugar coating.
They are especially good on the day they are baked, but their soft texture makes them a welcome treat for several days when properly covered. Serve them with coffee, chai, tea, cocoa, or vanilla ice cream.
For entertaining, arrange the cookies on a dessert tray with small seasonal candies or fresh fruit. A savory party spread can also include a festive pimento cheese appetizer before dessert.
The unbaked dough is easiest to manage after its one-hour chill. Shape the dough into balls, coat them just before baking, and work in batches so the remaining dough stays cold and firm.
Common Questions
Why are my cookies spreading? The most common causes are melted or overly warm butter and insufficient chilling. Make sure both the butter and cream cheese are softened rather than melted, and refrigerate the dough until it is firm enough to handle.
Should the cookies turn golden brown? No. These cookies should look set but remain pale and soft when they come out of the oven. Overbaking can take away the tender texture that makes cream cheese cookies so appealing.
Can I add icing? This recipe is designed to finish with cinnamon sugar, so icing is not required. If you prefer a richer dessert, a light cream cheese glaze can be added after cooling, but it will make the cookies sweeter and change the simple cinnamon-sugar finish.
What other cookies belong on the tray? For a crowd that loves classic flavors, include these chunky chocolate chip peanut butter cookies with the cinnamon cream cheese batch.
Cinnamon Cream Cheese Cookies
Ingredients
Method
- Cream the softened butter, softened cream cheese, and 1 1/2 cups sugar until smooth and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, 1 teaspoon cinnamon, and salt. Gradually mix the dry ingredients into the cream-cheese mixture just until a soft dough forms.
- Cover the dough and refrigerate for about 1 hour, or until firm enough to handle.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Stir together the coating sugar and 1/2 teaspoon cinnamon in a shallow bowl.
- Scoop or roll the chilled dough into approximately 1-inch balls, then roll each ball in the cinnamon sugar. Arrange them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes per batch, until the cookies look set but remain pale and soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Final Thoughts
This cinnamon cream cheese cookies recipe is the kind of bake that disappears quickly: soft in the center, lightly crisp around the outside, and covered in fragrant cinnamon sugar. The cream cheese adds just enough tang to keep every bite interesting without overpowering the familiar comfort of a classic cinnamon cookie.
Remember the three most important details: soften, do not melt, the butter and cream cheese; chill the dough for about 1 hour; and remove the cookies when they look set but still pale and soft. Follow those simple steps and you will have a generous batch of warmly spiced cookies ready to share.