Cinnamon Cream Cheese Cookies – Soft, Tangy, Melt-in-Your-Mouth & Perfectly Spiced

🎉 Introduction

These Cinnamon Cream Cheese Cookies are soft, pillowy, and irresistibly tender — the perfect blend of warm cinnamon spice and creamy, tangy richness from the cream cheese. They’re like snickerdoodles’ sophisticated cousin: delicately sweet, melt-in-your-mouth soft, and rolled in a fragrant cinnamon-sugar coating that caramelizes beautifully in the oven.

If you love cozy cookies with a bakery-style texture and a hint of cheesecake flavor, this recipe is guaranteed to become a new favorite. Ideal for Christmas, fall baking, cookie boxes, or year-round cravings.

🧰 Equipment Needed

• Hand or stand mixer
• Mixing bowls
• Parchment-lined baking sheets
• Cookie scoop
• Cooling rack

🛒 Ingredients

Cookie Dough

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon

Cinnamon-Sugar Coating

• ¼ cup granulated sugar
• 1 tbsp cinnamon

👩‍🍳 Directions

Step 1: Cream Butter, Cream Cheese & Sugar

Beat softened butter, cream cheese, and sugar for 2–3 minutes until pale and fluffy.

Add:

• egg
• vanilla

Mix until smooth and creamy.

Step 2: Mix Dry Ingredients

In a separate bowl whisk:

• flour
• baking powder
• baking soda
• salt
• cinnamon

Add dry mixture to wet on low speed until a soft dough forms.

Chill 30 minutes for easier rolling and thicker cookies.

Step 3: Prepare Cinnamon-Sugar

Mix:

• ¼ cup sugar
• 1 tbsp cinnamon

Set aside.

Step 4: Scoop & Bake

Preheat oven to 350°F (175°C).

Scoop 1.5 tbsp dough balls.
Roll generously in cinnamon-sugar mixture.

Place 2 inches apart on lined baking sheets.

Bake 10–12 minutes:

• Edges set
• Tops puffed
• Centers slightly underbaked

Cool 5 minutes on tray, then transfer to rack.

🍽️ Servings & Timing

• Makes: 18–22 cookies
• Prep Time: 10 minutes
• Chill Time: 30 minutes
• Bake Time: 10–12 minutes
• Total Time: ~50 minutes

🧊 Storage & Freezing

Room Temp: 4–5 days
Fridge: 1 week

Freeze:

• Dough balls: 2–3 months
• Baked cookies: 2 months

🥄 Variations

1. Cheesecake-Filled Cinnamon Cookies
   Wrap dough around a small cube of sweetened cream cheese.
2. Brown Butter Version
   Brown the butter first for richer flavor.
3. Churro Cream Cheese Cookies
   Add extra cinnamon + vanilla glaze drizzle.
4. Maple Cinnamon Cookies
   Add 1 tsp maple extract to dough.
5. Pumpkin Spice Version
   Replace some cinnamon with pumpkin spice.
6. Snickerdoodle Cream Cheese Cookies
   Add ½ tsp cream of tartar.
7. Chocolate Chip Cinnamon Cream Cheese Cookies
   Fold in mini chocolate chips.
8. Gluten-Free
   Use a 1:1 GF flour blend.
9. Cinnamon Frosted Cookies
   Add a light cream cheese cinnamon glaze.
10. Cinnamon Roll Cookies
    Drizzle with cream cheese icing.

❓ 10 FAQs

1. Why chill the dough?
   Helps cookies stay thick and soft.
2. Can I use low-fat cream cheese?
   Not recommended — affects texture.
3. Why are my cookies spreading?
   Dough too warm — chill longer.
4. Can I freeze dough?
   Yes — freeze scooped dough balls.
5. Can I reduce sugar?
   Slightly — but affects softness.
6. Why cream cheese?
   Adds moisture, tang, and melt-in-your-mouth tenderness.
7. Can I make them bigger?
   Yes — add 2–3 minutes to bake time.
8. Can I double the recipe?
   Absolutely.
9. Do they taste like cheesecake?
   Mildly — soft tanginess but still classic cookie flavor.
10. Are they soft or chewy?
    Soft-chewy with creamy centers.

🏁 Conclusion

These Cinnamon Cream Cheese Cookies are everything you want in a cozy dessert: buttery, soft, warm-spiced, and incredibly tender thanks to the cream cheese in the dough. Rolled in cinnamon sugar and baked to perfection, they offer the perfect balance of sweetness, creaminess, and spice — ideal for the holidays, gifting, or anytime cookie cravings strike.

Simple to make, impossible to resist.

Cinnamon Cream Cheese Cookies – Soft, Tangy, Melt-in-Your-Mouth & Perfectly Spiced

These Cinnamon Cream Cheese Cookies are soft, pillowy, and irresistibly tender — the perfect blend of warm cinnamon spice and creamy, tangy richness from the cream cheese. They’re like snickerdoodles’ sophisticated cousin: delicately sweet, melt-in-your-mouth soft, and rolled in a fragrant cinnamon-sugar coating that caramelizes beautifully in the oven. If you love cozy cookies with a bakery-style texture and a hint of cheesecake flavor, this recipe is guaranteed to become a new favorite. Ideal for Christmas, fall baking, cookie boxes, or year-round cravings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Cookie Dough

• ½ cup unsalted butter softened
• 4 oz cream cheese softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• Cinnamon-Sugar Coating
• ¼ cup granulated sugar
• 1 tbsp cinnamon

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Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

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Equipment

• Hand or stand mixer
• Mixing bowls
• Parchment-lined baking sheets
• Cookie scoop
• Cooling rack

Method

 

Step 1: Cream Butter, Cream Cheese & Sugar

1. Beat softened butter, cream cheese, and sugar for 2–3 minutes until pale and fluffy.
2. Add:
3. egg
4. vanilla
5. Mix until smooth and creamy.

Step 2: Mix Dry Ingredients

1. In a separate bowl whisk:
2. flour
3. baking powder
4. baking soda
5. salt
6. cinnamon
7. Add dry mixture to wet on low speed until a soft dough forms.
8. Chill 30 minutes for easier rolling and thicker cookies.

Step 3: Prepare Cinnamon-Sugar

1. Mix:
2. ¼ cup sugar
3. 1 tbsp cinnamon
4. Set aside.

Step 4: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Scoop 1.5 tbsp dough balls.
3. Roll generously in cinnamon-sugar mixture.
4. Place 2 inches apart on lined baking sheets.
5. Bake 10–12 minutes:
6. Edges set
7. Tops puffed
8. Centers slightly underbaked
9. Cool 5 minutes on tray, then transfer to rack.

Notes

🧊 Storage & Freezing

Room Temp: 4–5 days
Fridge: 1 week

Freeze:

Dough balls: 2–3 months

Baked cookies: 2 months

🥄 Variations

Cheesecake-Filled Cinnamon Cookies
Wrap dough around a small cube of sweetened cream cheese.

Brown Butter Version
Brown the butter first for richer flavor.

Churro Cream Cheese Cookies
Add extra cinnamon + vanilla glaze drizzle.

Maple Cinnamon Cookies
Add 1 tsp maple extract to dough.

Pumpkin Spice Version
Replace some cinnamon with pumpkin spice.

Snickerdoodle Cream Cheese Cookies
Add ½ tsp cream of tartar.

Chocolate Chip Cinnamon Cream Cheese Cookies
Fold in mini chocolate chips.

Gluten-Free
Use a 1:1 GF flour blend.

Cinnamon Frosted Cookies
Add a light cream cheese cinnamon glaze.

Cinnamon Roll Cookies
Drizzle with cream cheese icing.

❓ 10 FAQs

Why chill the dough?
Helps cookies stay thick and soft.

Can I use low-fat cream cheese?
Not recommended — affects texture.

Why are my cookies spreading?
Dough too warm — chill longer.

Can I freeze dough?
Yes — freeze scooped dough balls.

Can I reduce sugar?
Slightly — but affects softness.

Why cream cheese?
Adds moisture, tang, and melt-in-your-mouth tenderness.

Can I make them bigger?
Yes — add 2–3 minutes to bake time.

Can I double the recipe?
Absolutely.

Do they taste like cheesecake?
Mildly — soft tanginess but still classic cookie flavor.

Are they soft or chewy?
Soft-chewy with creamy centers.

🏁 Conclusion

These Cinnamon Cream Cheese Cookies are everything you want in a cozy dessert: buttery, soft, warm-spiced, and incredibly tender thanks to the cream cheese in the dough. Rolled in cinnamon sugar and baked to perfection, they offer the perfect balance of sweetness, creaminess, and spice — ideal for the holidays, gifting, or anytime cookie cravings strike.

Simple to make, impossible to resist.