Cinnamon Cream Cheese Cookies (Print Version)
Soft, buttery Cinnamon Cream Cheese Cookies rolled in cinnamon sugar with tender centers and lightly crisp edges.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
4 oz (113 g) block cream cheese, softened
03 -
3/4 cup (150 g) granulated sugar
04 -
1 large egg yolk, room temperature
05 -
1 1/2 teaspoons vanilla extract
06 -
1 2/3 cups (200 g) all-purpose flour
07 -
1 tablespoon cornstarch
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon ground cinnamon
10 -
1/4 teaspoon fine salt
For the cinnamon sugar coating
11 -
1/3 cup (67 g) granulated sugar
12 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Beat the softened butter, cream cheese, and granulated sugar in a large bowl on medium speed for about 2 minutes, until smooth, pale, and creamy. Scrape down the bowl.
02 -
Mix in the egg yolk and vanilla until fully blended. Scrape the bottom of the bowl so the dough mixes evenly.
03 -
In a separate bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt. Add to the butter mixture and mix on low just until no dry flour remains.
04 -
Cover the bowl and refrigerate for 45 minutes, or until the dough is firm enough to scoop and roll without sticking badly.
05 -
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Stir the coating sugar and cinnamon in a small bowl. Scoop 1 tablespoon portions of dough, roll into balls, and coat well in cinnamon sugar.
06 -
Place dough balls 2 inches apart on the baking sheets. Bake for 10-12 minutes, until the edges are set and the tops look dry but pale. Cool on the pan for 5 minutes, then transfer to a wire rack.
# Notes:
01 -
Makes about 24 small cookies.
02 -
For the softest texture, do not bake until deeply golden.
03 -
Dough can be chilled up to 24 hours before baking.