Description
Soft, tender, and wrapped in a sparkly cinnamon-sugar coat, these cookies are pure comfort in every bite. Thanks to cream cheese, they bake up melt-in-your-mouth rich with a gentle tang that makes them unforgettable. Imagine a snickerdoodle with a cheesecake twist—cozy, nostalgic, and just a little elevated. Whether you’re baking for the holidays, gifting a friend, or sneaking a midnight snack, these cookies always bring joy.
Ingredients
Cookie Dough:
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1 cup (2 sticks) unsalted butter, softened
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8 oz cream cheese, softened (full-fat block)
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1½ cups powdered sugar
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¼ cup light brown sugar (optional, for depth)
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2 large eggs, room temp
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1 tsp baking powder
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2 tsp vanilla bean paste or extract
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½ tsp maple extract (optional)
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Pinch of kosher salt
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3½ cups all-purpose flour
Cinnamon-Sugar Coating:
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½ cup granulated sugar
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2 tbsp ground cinnamon
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½ tsp ground nutmeg (optional)
Instructions
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Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Cream: Beat butter & cream cheese until smooth (2 min).
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Mix in sugars, eggs, vanilla, maple extract, baking powder, and salt until fluffy.
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Add flour gradually, mixing until just combined.
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Make coating: Stir sugar, cinnamon, and nutmeg in a shallow bowl.
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Shape: Scoop 1 tbsp dough, roll into balls, and coat in cinnamon sugar. Place 2″ apart on trays.
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Flatten slightly with the bottom of a glass.
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Bake 10–12 min, until edges are set and tops crackle. Centers should look just soft.
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Cool 5 min on tray, then transfer to a rack.
Notes
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Apple Pie Twist: Add apple pie spice to dough & coating.
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Chocolate Chip: Fold in 1 cup chocolate chips.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Citrus Zing: Add orange zest to the dough.
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Spice Lover’s Mix: Add cardamom or ginger to the sugar coating.
Nutrition
- Calories: 95 cal Per Serving
- Fat: 5g
- Carbohydrates: 11g
- Protein: 1g