Cinnamon Cream Cheese Cookies Recipe

I’ve been perfecting this cinnamon cream cheese cookie recipe for months, and I can confidently say it’s transformed my approach to soft-baked treats. The cream cheese doesn’t just add richness – it creates an incredibly tender texture that stays soft for days. What makes these cookies truly special isn’t obvious until you understand the science behind why cream cheese works so differently than butter alone.

Recipe

I can promise you with absolute certainty that these cinnamon cream cheese cookies will become your new obsession—they’re that perfect combination of soft, chewy, and utterly irresistible that has everyone asking for the recipe. What makes these cookies truly special is the marriage of warm, aromatic cinnamon with rich, tangy cream cheese that creates the most incredible tender crumb you’ve ever experienced in a cookie.

I’ve been perfecting this recipe for years, tweaking the ratios until I achieved that perfect balance where the cream cheese keeps everything incredibly moist while the cinnamon adds just the right amount of cozy spice without being overwhelming. Each bite delivers a heavenly contrast of textures—crispy edges that give way to an almost cake-like center that practically melts in your mouth, followed by that distinctive tangy-sweet flavor that cream cheese brings to the party.

The best part? Your kitchen will smell like a warm hug filled with cinnamon and vanilla while these beauties bake, and trust me, the anticipation will be worth every second. These cookies are surprisingly simple to make, requiring no fancy techniques or hard-to-find ingredients—just a few pantry staples transformed into something extraordinary that’ll have your family and friends convinced you’re some kind of baking genius.

Ingredients

These cookies are all about balancing rich, tangy cream cheese with warm cinnamon spice, and every ingredient plays a vital role in creating that perfect soft-yet-structured texture. The secret is using room temperature ingredients—this isn’t negotiable if you want a smooth, lump-free dough that bakes evenly. I’m passionate about using real vanilla extract and quality cinnamon here because these flavors are the stars of the show.

For the Cookie Base:

• 8 oz cream cheese, softened – This is your moisture hero and tang provider; don’t even think about using low-fat
• 1/2 cup unsalted butter, room temperature – Adds richness and helps create that tender crumb
• 3/4 cup granulated sugar – For sweetness and structure
• 1 large egg – Binds everything together and adds richness
• 1 teaspoon pure vanilla extract – Skip the imitation stuff; real vanilla makes a noticeable difference
• 2 cups all-purpose flour – The foundation; don’t overmix once you add this
• 1/2 teaspoon baking powder – Just enough lift without making them cakey
• 1/4 teaspoon salt – Enhances all the other flavors

For the Cinnamon Magic:

• 2 teaspoons ground cinnamon – Use fresh, quality cinnamon for maximum warmth and depth
• 1/4 cup granulated sugar – Mixed with cinnamon for rolling; this creates that gorgeous exterior

Pro Substitutions:

• No cream cheese? Greek yogurt (drained) works, but the texture will be slightly different
• Out of vanilla? Almond extract adds an interesting twist, but use half the amount
• Want extra richness? Swap 2 tablespoons of flour for cornstarch for an ultra-tender bite

For the most precise measurements, consider using a high-precision scale to ensure consistency in your baking.

How to Make the Best Soft Bakery-Style Treats

• Let your cream cheese and butter come to room temperature for at least 30 minutes before starting.

This is absolutely essential for smooth, lump-free dough! Cold cream cheese will create pockets in your cookies, and hard butter won’t cream properly. Test by gently pressing the butter—it should give slightly but not be melty.

Room temperature ingredients blend effortlessly and create that perfect bakery-style texture.

• Preheat your oven to 350°F and line baking sheets with parchment paper.

Starting with a properly heated oven guarantees even baking from the moment your cookies go in. Parchment prevents sticking and promotes even browning on the bottom.

Avoid greasing the pan—it can cause cookies to spread too much and lose their soft, thick shape.

• Cream the softened butter and cream cheese together until light and fluffy, about 2-3 minutes.

This step creates air pockets that give your cookies their tender crumb. The mixture should look pale and increased in volume—this means you’re incorporating air properly.

If you see any lumps, keep beating! Smooth is the goal here.

• Beat in the brown sugar until fully combined, then add the egg and vanilla extract.

Brown sugar adds moisture and that subtle molasses flavor that makes these cookies irresistible.

Add the egg one at a time if doubling the recipe, and make sure it’s fully incorporated before adding vanilla. The mixture might look slightly curdled—that’s normal!

• In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.

Whisking distributes the leavening and spices evenly throughout the flour, preventing pockets of intense cinnamon or uneven rising.

This extra step takes 30 seconds but makes a huge difference in consistent flavor and texture.

• Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Here’s where many bakers go wrong—overmixing develops gluten and creates tough, chewy cookies instead of soft ones.

Mix until you barely see flour streaks, then stop immediately. The dough should look slightly shaggy, not smooth.

• Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.

Using a cookie scoop guarantees uniform size and even baking. Don’t flatten them—these cookies spread naturally and create their own perfect shape.

The 2-inch spacing prevents them from baking into one giant cookie as they spread.

• Bake for 10-12 minutes until the edges are just set but centers still look slightly underdone.

The centers should look soft and almost wet—they’ll continue cooking on the hot pan after removal. Overbaked cookies lose that coveted soft texture.

Look for very light golden edges, not brown.

• Cool on the baking sheet for 5 minutes before transferring to a wire rack.

This resting time allows the cookies to finish cooking gently and firm up enough to move without breaking.

Moving them too soon causes cracking, but leaving them too long makes them stick to the parchment.

Chef Tips

Perfect cinnamon cream cheese cookies require a few insider secrets that’ll transform your baking from good to extraordinary.

I always chill my dough for thirty minutes before baking—this prevents excessive spreading.

For ideal flavor pairing, I use both ground cinnamon and cinnamon extract.

These baking techniques guarantee consistently tender cookies with enhanced spice notes every time.

Nutrition

These delicious cinnamon cream cheese cookies provide a sweet treat with moderate calories and rich flavor. The nutritional information below is based on one cookie from a batch of 24.

What You’ll Love About This Recipe

These cinnamon cream cheese cookies bring together two beloved flavors in one irresistible treat that will have your kitchen smelling absolutely amazing. You’ll find yourself reaching for seconds, and maybe thirds, because they’re just that good.

Perfectly soft and chewy texture – The cream cheese creates the most incredible tender crumb that melts in your mouth, while still giving you that satisfying bite that makes cookies so comforting.

Simple ingredients you probably have – No need for a special trip to the store since this recipe uses everyday pantry staples like flour, butter, and cinnamon, plus cream cheese that you might already have for your morning bagels.

Quick and foolproof baking – These cookies come together in about 30 minutes from start to finish, and they’re nearly impossible to mess up, making them perfect for beginner bakers or busy weeknight treats.

Recipe Card

These irresistible cinnamon cream cheese cookies combine the rich tanginess of cream cheese with warm cinnamon spice for a perfectly soft and chewy treat. The cream cheese creates an incredibly tender texture while the cinnamon adds a cozy warmth that makes these cookies absolutely addictive.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 4 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, cream cheese, and 3/4 cup sugar until light and fluffy, about 3-4 minutes.
3. Beat in egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking powder, salt, and 1 teaspoon cinnamon.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. In a small bowl, combine 1/4 cup sugar with 1 teaspoon cinnamon for rolling.
7. Scoop dough into 1.5-inch balls and roll in cinnamon sugar mixture.
8. Place cookies 2 inches apart on prepared baking sheets.
9. Bake for 10-12 minutes until edges are set but centers still look slightly soft.
10. Cool on baking sheet for 5 minutes before transferring to wire rack.

Notes:

Make sure cream cheese and butter are properly softened for best mixing results.

Cookies will appear slightly underbaked when removed from oven but will continue cooking on the hot pan.

Store in airtight container for up to one week.

Equipment:

Large mixing bowl, electric mixer, measuring cups and spoons, baking sheets, parchment paper, wire cooling rack, cookie scoop

Prep Time: 15 minutes

Cooking Time: 10-12 minutes per batch

Cuisine: American

Serving: Makes approximately 24 cookies

Frequently Asked Questions

Can I Freeze the Cookie Dough for Later Baking?

Yes, you can freeze the cookie dough! I recommend shaping it first, then freezing for up to three months. The dough consistency remains perfect after thawing, maintaining that creamy texture you’ll love.

How Long Do These Cookies Stay Fresh at Room Temperature?

I’ve found these cookies maintain their soft cookie texture for about 3-5 days when stored properly at room temperature. The storage duration depends on keeping them in an airtight container to prevent them from drying out.

Can I Substitute the Cream Cheese With a Dairy-Free Alternative?

Yes, you can substitute dairy-free cream cheese alternatives. I recommend using vegan substitutes like cashew-based or coconut cream cheese. These dairy free options work well, though they may slightly change the cookies’ texture and flavor.

What’s the Best Way to Store Leftover Cookies?

I’ll share essential cookie storage tips for preserving freshness. Store your cookies in an airtight container at room temperature for up to one week, or freeze them for three months maximum.

Can I Make These Cookies Without a Stand Mixer?

Yes, you can definitely make these without a stand mixer! I recommend using alternative tools like a hand mixer or good old-fashioned hand mixing with a wooden spoon and some elbow grease.