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There are certain cookies that feel like a hug the moment you bite into them — and these Cinnamon Cream Cheese Cookies are exactly that kind of magic. The first time I made them, my whole kitchen smelled like a cinnamon‑sugar candle in the best possible way. Warm, sweet, a little nostalgic… the kind of aroma that makes people wander in asking, “What are you baking?”
What I love most is how deceptively simple they are. The cream cheese makes the dough unbelievably soft and pillowy, while the cinnamon sugar coating gives each cookie a delicate sparkle and a whisper of spice. They’re the kind of cookies you bake once and immediately add to your “must‑make every fall and winter” list.
Whether you’re filling a holiday cookie tin, baking for friends, or just craving something cozy on a quiet evening, these Cinnamon Cream Cheese Cookies bring comfort in every soft, cinnamon‑kissed bite.
🧑🍳 Chef’s Notes: Before You Start
- Use room‑temperature cream cheese and butter This ensures the dough mixes smoothly and stays tender.
- Don’t skip the cinnamon sugar coating It adds sparkle, texture, and that bakery‑style finish.
- Chill the dough At least 1 hour, this helps them keep their height and not spread & makes it easier to roll each cookie.
- Let them cool on the baking sheet They firm up as they cool, keeping that perfect soft‑chewy texture. I prefer letting them cool for a couple of hours but definitely can be eaten after cooled for 15-20 minutes they just may be a little softer.
Ingredients for Cookie Dough:
- ½ cup salted butter
- 4oz cream cheese
- 1 1/2 cups powdered sugar
- 1 egg
- 1 tsp vanilla bean paste
- 1/2 tsp baking powder
- 1 1/3 cup all propose flour
Cookie Coating:
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Cream the butter and cream cheese with an electric hand mixer until smooth in a large bowl.
- Slowly add the powdered sugar until combined.
- Add the egg, baking powder, vanilla bean paste. Mix to combine.
- Add the flour slowly until fully incorporated, scraping the sides as needed.
- Cover and place in the fridge for one hour to rest.
- Preheat oven to 375°F—line 2 large baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar. Set aside.
- Roll 2 tablespoons of dough into balls.
- Roll in the bowl with the cinnamon sugar until well coated.
- Place on a prepared cookie sheet about 2 inches apart.
- Bake for 9 minutes, until just set. They will be soft to the touch, just let them cool. The longer they cool, the more set they get.
- Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.
I’d love to hear if you tried these! Did you make any swaps, or keep it exactly as written? And how do you prefer it – straight out the oven gooey and soft, or cooled to room temp? Let me know in the comments, I always love hearing how these turn out in your kitchen.
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