Looking for a cozy cookie that melts in your mouth with a hint of cinnamon warmth? These Cinnamon Cream Cheese Cookies are buttery-soft, coated in sweet cinnamon sugar, and irresistibly fluffy thanks to the secret ingredient: cream cheese! 🧀✨
They’re the kind of cookies you bake when the leaves are falling, your favorite sweater is calling, and you just want something soft, spiced, and completely comforting.
💛 Why You’ll Love These Cookies
Ready for cookies that melt in your mouth? These cinnamon sugar pillows are fall in a bite!
✨ Super soft and tender, thanks to cream cheese
🍂 Wrapped in cinnamon sugar for the perfect sweet crust
🎁 Great for fall gifting, cookie swaps, or cozy nights
👩🍳 Easy to mix up—no fancy tools required!
🧰 Tools You’ll Need
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Cookie scoop (1 tbsp size)
- Baking sheets + parchment
- Wire rack
- Shallow bowl for cinnamon sugar
🧈 Key Ingredients
- Cream Cheese (4 oz) – Adds that signature fluffy texture
- Salted Butter (½ cup) – Softened for smooth mixing
- Granulated Sugar – Inside and out for sweetness and crunch
- Cinnamon (2 tsp) – Warm spice that screams fall
- Cornstarch (2 tsp) – Helps keep cookies light and pillowy
- Egg + Vanilla – For structure and flavor
🍪 How to Make Cinnamon Cream Cheese Cookies
🧁 Mix the Dough
In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
In a large bowl, beat softened butter and cream cheese until smooth (about 1½–2 mins).
Add sugar and beat again until light and fluffy.
Mix in the egg and vanilla until fully combined.
Gradually add the dry ingredients, mixing gently until a soft dough forms.
❄️ Chill the Dough
Cover the bowl and chill the dough for at least 1 hour. This helps the cookies hold their shape and enhances the texture.
🔁 Roll & Coat
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
In a shallow bowl, stir together ⅓ cup sugar and 2 tsp cinnamon.
Scoop 1 tbsp dough portions and roll into balls.
Coat each dough ball fully in the cinnamon sugar.
Place cookies 2 inches apart on baking sheet.
🔥 Bake to Perfection
Bake for 8–9 minutes. The tops won’t brown much—check the bottoms for a light golden color.
Cool 2–3 minutes on the tray, then transfer to a wire rack to cool completely.
💡 Tips for Success
- Don’t skip the chill—it prevents spreading and improves texture.
- Use room temperature butter and cream cheese for easy mixing.
- Don’t overbake. These cookies stay pale on top—watch the bottoms!
- Add a pinch of nutmeg or a maple glaze for extra autumn vibes.
👩🍳 Gemma’s Pro Chef Tips
“Use a cookie scoop for even-sized cookies that bake beautifully every time.”
“Want to bake ahead? Roll the dough balls in cinnamon sugar and freeze. Bake from frozen with 1–2 extra minutes!”
🧊 How to Store
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze raw dough balls (sugar-coated) or baked cookies for up to 2 months.
🍁 More Cozy Cookies to Try
- 💚 Grinch Snowball Cookies – Buttery, Green & Full of Holiday Cheer!
- 🍎 Apple Pie Cookies That Taste Just Like Grandma’s Pie!
- 🍪 Soft & Chewy Sugar Cookies – The Classic Everyone Loves
- 🍋 Ooey Gooey Butter Cookies – The Softest Cookie You’ll Ever Taste

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🍪 Ultra-Soft Cinnamon Cream Cheese Cookies
Description
These cinnamon cream cheese cookies are soft, fluffy, and full of sweet fall flavor. With a tender bite thanks to cream cheese and a sugary cinnamon coating, they’re everything you want in a cozy cookie. Great for gifting, snacking, or savoring with a mug of cider!
Ingredients
Dry Ingredients
Wet Ingredients
Cinnamon Sugar Coating:
Instructions
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Whisk flour, cornstarch, baking powder, and salt in a bowl.
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In a large bowl, beat cream cheese and butter until smooth.
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Add sugar and beat until light and fluffy.
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Mix in egg and vanilla until smooth.
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Stir in dry ingredients until just combined.
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Chill dough for 1 hour.
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Preheat oven to 375°F (190°C). Line trays.
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Mix sugar and cinnamon in a shallow bowl.
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Roll dough into 1 tbsp balls, coat in cinnamon sugar, and space on trays.
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Bake 8–9 minutes. Cool 2–3 mins on tray, then transfer to wire rack.