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Cinnamon Cream Cheese Cookies

Cinnamon cream cheese cookies with a fluffy, creamed filling and a cinnamon-sugar coating. The edges set in the oven while the centers stay soft, then cool slightly on the pan for pillowy texture.
Prep Time 20 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 200

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
Cookie dough
  • 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
For rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release.
  2. Beat the butter and cream cheese together until very smooth, then add both sugars and beat until fluffy.
  3. Add the egg and vanilla, then mix until combined and the batter looks uniform.
  4. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt, then fold into the butter mixture until no dry streaks remain.
  5. Refrigerate the dough for 30 minutes if it feels sticky, so it scoops cleanly.
Roll and bake
  1. Mix the cinnamon sugar in a shallow bowl so you can roll the cookies easily.
  2. Scoop the dough into 1 1/2 tablespoon balls and roll generously in cinnamon sugar so the tops are coated.
  3. 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.