Why did my cookies spread too much?

If your cookies spread too much during baking, the dough likely wasn't chilled enough. Make sure to refrigerate for a full hour, and if your kitchen is very warm, you might need even longer. Also, check that your butter and cream cheese weren't too soft or melted when making the dough.

Can I use low-fat cream cheese for this recipe?

While full-fat cream cheese provides the best texture and flavor, you can use reduced-fat cream cheese (Neufchâtel) with decent results. Avoid fat-free cream cheese as it contains more water and will affect the cookie structure.

How do I know when these cookies are done since they don't brown?

Look for cookies that have puffed slightly and appear set on top. The bottoms should be just barely golden when you lift one to check. They will continue to firm up as they cool, so it's better to slightly underbake than overbake.

Can I add different spices to these cookies?

Absolutely! These cookies are wonderful with additions like nutmeg, cloves, or cardamom mixed into the cinnamon-sugar coating. Start with small amounts (1/4 teaspoon) of these stronger spices and adjust to your taste.

Best Cinnamon Cream Cheese Cookies Recipe

Description

Light, tender, and bursting with warm cinnamon flavors, these Cinnamon Cream Cheese Cookies are the ultimate treat for cookie lovers. With a soft, melt-in-your-mouth texture, complemented by a hint of cream cheese, and coated in a sweet cinnamon-sugar mix, these cookies are perfect for any occasion.

Ingredients

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Cookie Dough

1/2 cup unsalted butter, 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 extract
Pinch kosher salt
1 3/4 cups all-purpose flour

Cinnamon Sugar Coating

1/4 cup granulated sugar
1 tablespoon ground cinnamon

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Instructions

Prepare the Cream Cheese Mixture
In a large bowl, use a hand mixer to cream together the softened butter and cream cheese until smooth and well combined.
Incorporate the Powdered Sugar
Gradually add the powdered sugar to the butter and cream cheese mixture, mixing until fully combined and smooth.
Add Wet and Dry Ingredients
Mix in the egg, baking powder, vanilla paste or extract, and a pinch of salt. Continue blending to combine evenly.
Incorporate the Flour
Gradually add the all-purpose flour, mixing slowly until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
Chill the Dough
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least one hour to rest and firm up.
Prepare for Baking
Preheat your oven to 375°F. Line baking sheets with parchment paper or a silicone mat to prevent sticking and spreading.
Make the Cinnamon-Sugar Coating
In a small bowl, mix together the granulated sugar and ground cinnamon until well combined. Set aside.
Shape and Coat the Dough
Roll the chilled dough into 1-inch balls, approximately 2 teaspoons of dough each. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared cookie sheets, 2 inches apart.
Bake the Cookies
Bake in the preheated oven for 8-9 minutes, or until the cookies are just set. Note that these cookies don’t turn golden brown, but will puff up slightly when done. Avoid overbaking.
Cool and Serve
Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

This recipe can be easily doubled or halved, depending on your serving needs.
Chilling the dough is crucial to achieving the right texture and preventing spreading during baking. Don’t skip this step.
These cookies freeze well. You can freeze the raw dough or baked cookies for future use.
Always use parchment or a silicone baking mat to reduce spreading and achieve even baking.

Nutrition

Serving Size: 1 cookie
Calories: 85
Sugar: 5g
Sodium: 20mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg