This recipe for Cinnamon Cream Cheese Cookies has been a holiday anchor in my kitchen for years. I first made them on a snowbound afternoon when pantry supplies were sparse and a single block of cream cheese begged to become something more. The result was a soft, pillowy cookie with a subtle tang from the cream cheese and a crunchy exterior courtesy of the cinnamon sugar. The texture is what keeps people coming back: tender and slightly cakey inside, crisp and fragrant on the outside. They are the kind of cookie that melts in your mouth yet leaves a warm cinnamon aftertaste that makes you reach for another.

I remember bringing a tray of these to a neighborhood cookie swap and watching strangers line up for seconds. They are forgiving to make, which makes them ideal for busy holiday baking sessions or last-minute guests. They freeze beautifully, travel well, and their pared down ingredient list means you can usually whip them up with items already in the pantry. Whether you are baking for a crowd or just want a comforting bite with your afternoon coffee, these cookies are approachable, reliably delicious, and utterly nostalgic.

Ingredients

• Unsalted butter: 1/2 cup softened. Use a European style butter for a richer flavor if you have it. Room temperature butter creames smoothly with the cream cheese and helps create a velvety dough.
• Cream cheese: 4 ounces softened. Full fat gives the best texture and slight tang. Soften at room temperature for 30 minutes or microwave in 5 second bursts until just pliable.
• Powdered sugar: 1 1/2 cups. Finely sifted if lumpy. This adds sweetness without weighing down texture.
• Egg: 1 large. Acts as binder and adds tenderness; use large at room temperature for even mixing.
• Baking powder: 1/2 teaspoon. Gives a gentle lift so the cookies puff but stay soft.
• Vanilla: 1 teaspoon vanilla bean paste or extract. Vanilla bean paste adds flecks and depth but pure extract is fine.
• Kosher salt: pinch. Balances sweetness and brings out the cinnamon notes.
• All purpose flour: 1 3/4 cups. Spoon into the measuring cup and level with a knife to avoid packing too much flour which would dry the dough.
• Cinnamon sugar coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon. Use fresh ground cinnamon for the most aromatic results.

Instructions

Cream the fats and sugars: In a large bowl, beat 1/2 cup softened unsalted butter and 4 ounces softened cream cheese with a hand mixer until completely smooth, about 1 to 2 minutes. Add 1 1/2 cups powdered sugar slowly and continue beating until the mixture is light and fluffy. Scrape the bowl frequently to ensure even incorporation. Add eggs and flavor: Beat in 1 large egg, 1/2 teaspoon baking powder, 1 teaspoon vanilla extract, and a pinch of kosher salt until fully combined. The egg should be fully incorporated without streaks of white, and the batter will thicken slightly. Fold in the flour: Add 1 3/4 cups all purpose flour gradually while mixing on low speed or folding by hand. Mix just until the dough comes together; overworking will develop gluten and make the cookies tough. The dough will be soft and slightly tacky. Chill the dough: Cover the bowl and refrigerate for one hour. Chilling firms the dough for easier rolling and improves texture while preventing excessive spreading during baking. Prepare coating and oven: Preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon; set aside for coating. Shape and coat: Portion the dough into 1 inch balls, roughly 2 teaspoons each. Roll each ball in the cinnamon sugar until well coated and place so they are about 2 inches apart on the prepared sheet. Slight spacing keeps edges from fusing during rise. Bake and cool: Bake for 8 to 9 minutes until just set; they will puff but not brown. Avoid overbaking to keep centers tender. Allow cookies to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Storage Tips

Store baked cookies in an airtight container layered between sheets of wax or parchment paper at room temperature for up to three days. For longer storage keep them in the refrigerator where they will stay fresh for up to five days. To freeze baked cookies, arrange them in a single layer on a tray, freeze until solid, then transfer to an airtight container or freezer bag for up to three months. Reheat frozen cookies briefly in a low oven at 300 degrees Fahrenheit for five to eight minutes to restore some crispness to the outer surface.

Ingredient Substitutions

For a dairy free version use a vegan cream cheese and a plant based butter substitute; expect a slight change in texture and a touch less richness. To reduce sugar slightly, decrease the powdered sugar by two tablespoons but keep the cinnamon sugar coating unchanged to preserve the cookie’s characteristic crust. For a whole wheat variation substitute up to half of the all purpose flour with white whole wheat; that will add nutty flavor while maintaining tenderness.

Serving Suggestions

Serve these with a cup of strong coffee or spiced tea. They pair beautifully with whipped cream cheeses or apple butter for a decadent spread. For holiday presentation, stack three on a small plate tied with kitchen twine or arrange on a tiered serving tray alongside gingerbread and shortbread. A light dusting of extra cinnamon sugar before serving makes them sparkle under holiday lights.

Cultural Background

Cookies rolled in cinnamon sugar draw from European spice traditions where cinnamon was a prized warming spice. The use of cream cheese in cookie dough is a modern American adaptation that imparts tang and tender crumb similar to shortbread variations. These cookies evoke the cozy spice flavors of traditional snickerdoodles while offering a creamier mouthfeel thanks to the cream cheese.

Seasonal Adaptations

In fall try folding in 1/3 cup finely diced, peeled apple into the dough for a cinnamon apple cookie; reduce flour by two tablespoons to compensate for added moisture. For winter holidays stir in a pinch of ground cardamom or nutmeg to the cinnamon sugar mix to add festive warmth. In spring swap cinnamon for lemon sugar and add 1 teaspoon finely grated lemon zest to the dough for a bright variation.

Meal Prep Tips

Portion dough into balls and place on a sheet tray, cover tightly, and refrigerate for up to 48 hours for baking over several days. For grab and go breakfasts, bake then sandwich two cookies with a thin layer of cream cheese frosting. Use shallow air tight containers for stacking and add parchment between layers to prevent sticking. Label freezer bags with date and bake time so you always know how long they have been stored.

These cinnamon cream cheese cookies are one of those recipes that becomes part of family lore. Make a double batch, freeze half the dough, and keep a tin of cookies ready to share. They are comforting, adaptable, and simple enough to become your go to for gift giving or a cozy night in.