Cinnamon Cream Cheese Cookies Recipe: Part Snickerdoodle, Part Meltaway & Perfect for the Holidays Cookies Desserts

My sister-in-law Erin loves to bake. These cookies she recently shared will remind you of a snickerdoodle, but have the texture of a meltaway – the perfect combination, if you ask me! 

These cookie desserts are also easy to make, easy to double/halve and easy to modify. For instance, if you’re not a fan of cinnamon, you can roll them in powdered sugar. I’ll add my recommendation: have them with a gingerbread latte!

Cuisine: American
Prep Time: 10 minutes plus 1 hour to chill 
Cook Time: 10 minutes
Total Time: 20 minutes plus 1 hour to chill 
Servings: Makes about 28 cookies

Ingredients

• 1/2 cup unsalted butter (1 stick), softened
• 4 ounces cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 egg
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla bean paste or vanilla extract
• pinch of kosher salt
• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Here's how to make it: 

1. In a large bowl, cream together the butter and cream cheese with an electric mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in refrigerator for 1 hour.
2. In a small bowl, mix together the cinnamon and sugar. Set aside.
3. Roll dough into 1-inch balls (about 2 teaspoons worth of dough). Roll until coated in the cinnamon sugar mixture. Place on a parchment-lined cookie sheet about 2 inches apart.
4. Bake in a preheated 375-degree F oven for 8 to 9 minutes, until just set. Do not overbake. It is a bit hard to tell when these cookies are ready; they will puff up but won't get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.

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