Ingredients
Equipment
Method
Prep
- Preheat the oven to 375°F and line baking sheets with parchment for easy release.
- Beat the butter and cream cheese together until very smooth, then add both sugars and beat until fluffy.
- Add the egg and vanilla, then mix until combined and the batter looks uniform.
- Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt, then fold into the butter mixture until no dry streaks remain.
- Refrigerate the dough for 30 minutes if it feels sticky, so it scoops cleanly.
Roll and bake
- Mix the cinnamon sugar in a shallow bowl so you can roll the cookies easily.
- Scoop the dough into 1 1/2 tablespoon balls and roll generously in cinnamon sugar so the tops are coated.
- Bake for 10-12 minutes at 375°F until edges are set and centers are still soft, then cool for 5 minutes on the pan.
Notes
For clean scoops, chill only until the dough is manageable—sticky dough handles better after 30 minutes. Store cookies airtight at room temperature for 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months. Dietary swap: use a lactose-free cream cheese and lactose-free butter for a lactose-reduced version while keeping the same texture.
