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Cinnamon Cream Cheese Cookies

Cinnamon cream cheese cookies with a fluffy, rich center and crinkled cinnamon-sugar edges. Made by chilling the dough for easier rolling and baking at a steady 375°F for perfectly soft results.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
Rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment for nonstick baking.
Cream the mixture
  1. Beat the softened butter and cream cheese together until very smooth, then add both sugars and beat until fluffy.
  2. Mix in the egg and vanilla until combined and creamy.
Combine dough
  1. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt, then fold into the butter mixture until no dry streaks remain.
  2. Refrigerate the dough for 30 minutes if it feels sticky so it rolls cleanly.
Roll and bake
  1. Stir together the cinnamon sugar in a shallow bowl so the tops can be evenly coated.
  2. Scoop dough into 1-1/2 tablespoon balls and roll generously in cinnamon sugar to coat the surface.
  3. Bake for 10-12 minutes until the edges are set and the centers are still soft, using golden color as your cue.
  4. Cool for 5 minutes on the pan so the cookies finish setting without drying out.

Notes

Pro tip: If your dough is very warm, chill the full 30 minutes even if it doesn’t feel sticky—cream cheese cookies hold their shape better for clean cinnamon-sugar coating. Store airtight at room temperature for 3 days or refrigerate up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature. Dietary swap: for a lighter option, use reduced-fat cream cheese and consider adding 1–2 tbsp extra flour if the dough loosens.