Ingredients
Here’s a closer look at the ingredients that make these cookies so special:
- Unsalted Butter (1/2 cup, softened): Provides richness and helps create a tender texture.
- Cream Cheese (4 ounces, softened): Adds creaminess and a subtle tang to the cookies.
- Powdered Sugar (1 & 1/2 cups): Sweetens the dough while keeping it light and fluffy.
- Egg (1): Binds the ingredients together and helps with the cookie structure.
- Baking Powder (1/2 teaspoon): Gives the cookies a slight lift without making them too puffy.
- Vanilla Bean Paste or Extract (1 teaspoon): Infuses the cookies with a rich vanilla flavor.
- Kosher Salt (Pinch): Balances the sweetness and enhances the overall flavor.
- All-Purpose Flour (1 & 3/4 cups): Provides structure to the cookie dough.
- Granulated Sugar (1/4 cup): Used in the cinnamon-sugar coating for a crisp, sweet exterior.
- Ground Cinnamon (1 tablespoon): The star of the cinnamon-sugar coating, giving the cookies their signature flavor.
Instructions
1. Preparing the Cookie Dough
Start by creaming the butter and cream cheese together in a large mixing bowl. Use a hand mixer to blend the two ingredients until smooth and creamy. This step is crucial as it ensures a uniform texture in your cookies. Gradually add the powdered sugar while mixing on low speed until everything is well incorporated.
Next, add the egg, baking powder, vanilla, and a pinch of salt to the mixture. Mix until the ingredients are fully combined, ensuring there are no lumps. Slowly incorporate the all-purpose flour, mixing on low speed to avoid overworking the dough. Be sure to scrape down the sides of the bowl occasionally with a spatula to make sure everything is evenly mixed.
2. Chilling the Dough: A Crucial Step
Once the dough is ready, cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps it firm up, making it easier to roll into balls. It also prevents the cookies from spreading too much while baking.
3. Rolling in Cinnamon Sugar
While the dough is chilling, prepare the cinnamon sugar coating by mixing 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon in a small bowl. After the dough has rested, scoop out about 2 teaspoons of dough per cookie and roll them into 1-inch sized balls. Roll each ball in the cinnamon-sugar mixture, ensuring it’s fully coated.
4. Baking the Cookies: Tips to Avoid Overbaking
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the dough balls about 2 inches apart to allow room for spreading. Bake the cookies for 8-9 minutes. It’s important to watch them closely—they should be set, but they won’t turn golden brown. Overbaking can dry them out, so remove them when they’re just slightly puffy.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
Notes
- Skipping the chilling step: Chilled dough is much easier to handle and prevents excessive spreading.
- Overbaking: These cookies won’t turn golden brown, so keep an eye on them and remove them from the oven as soon as they puff up slightly.
- Not using softened butter and cream cheese: If these ingredients are too cold, the dough will be difficult to mix smoothly.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert