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Cinnamon Cream Cheese Cookies

Cinnamon cream cheese cookies with a fluffy, tender center and crisped cinnamon-sugar edges. These American-style cookies bake at 375°F, then cool briefly so the centers stay soft.
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigerate 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
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 lb 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 coating
  • 0.33 cup sugar
  • 2 tsp cinnamon For rolling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release and clean edges.
Cream the base
  1. Beat the softened butter and cream cheese until very smooth, then add both sugars and beat until fluffy for a lighter cookie texture.
Add flavor and binder
  1. Mix in the egg and vanilla extract until combined so the dough holds together and bakes evenly.
Mix in dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt, then fold them into the butter mixture until no dry streaks remain.
Chill if sticky
  1. Refrigerate the dough for 30 minutes if it feels sticky, which helps the dough roll cleanly and bake into thick cookies.
Coat with cinnamon sugar
  1. Mix the cinnamon sugar in a shallow bowl so each cookie gets an even crinkled coating.
Shape and roll
  1. Scoop the dough into 1-1/2 tablespoon balls and roll generously in cinnamon sugar for a bold cinnamon-sugar finish.
Bake and cool briefly
  1. Bake for 10-12 minutes at 375°F until the edges are set and the centers are still soft for tender, pillowy cookies.
Cool on the pan
  1. Cool the cookies on the pan for 5 minutes, so they finish setting without over-baking the centers.

Notes

Pro tip: If your dough is softer than expected, chill a full 30 minutes so the cinnamon-sugar coating clings and the cookies bake up thick. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 2 months. For a lower-sugar option, use a 1:1 baking-style substitute for the granulated and brown sugar.