About This Recipe
This recipe details the process for creating soft, cake-like cookies where cream cheese is incorporated directly into the dough. The result is a tender, rich cookie with a subtle tang, generously flavored with cinnamon. The method is a standard creaming process common in cookie making, leading to a consistent and reliable outcome.
Why You’ll Love This Recipe
The inclusion of cream cheese in the dough base provides a unique texture and flavor profile not found in standard cookies. These cookies are characterized by their soft, tender crumb and a flavor that perfectly balances sweetness with the warm spice of cinnamon. The recipe utilizes common baking ingredients and straightforward techniques.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Additional granulated sugar or cinnamon sugar for rolling (optional)
Step by Step Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the softened butter, softened cream cheese, and granulated sugar on medium speed until the mixture is light, pale, and fluffy. This typically takes 3-4 minutes.
- Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until the dough just comes together and no streaks of flour remain. Do not overmix.
- If desired, place optional granulated sugar or cinnamon sugar in a small bowl. Scoop portions of dough (about 1.5 tablespoons each) and roll into balls. Roll the balls in the sugar to coat lightly.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set. The cookies will remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
FAQ
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for optimal texture and flavor. Low-fat varieties contain more water, which can alter the dough’s consistency and the final cookie’s richness.
Why are my cookies flat?
Cookies can spread excessively if the butter and cream cheese are too warm or melted. Ensure they are softened to a cool, pliable state, not greasy or liquid. Chilling the dough for 30 minutes before baking can also help control spread.
Can I add other spices?
Yes, the spice profile can be adapted. A small amount of nutmeg or allspice can be added to complement the cinnamon, but this will change the final flavor.
You Must Know
Properly creaming the butter, cream cheese, and sugar is a critical step for achieving the correct cookie texture. The goal is to incorporate air into the fat, which helps the cookies rise. The dough should be soft but not overly sticky. If it is too soft to handle, a brief chilling period (15-30 minutes) will make it easier to portion.
Storage Tips
Once completely cooled, store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, the baked cookies can be frozen for up to 2 months. Place them in a single layer in a freezer-safe container, separated by layers of parchment paper. Thaw at room temperature.