Description
Soft and chewy cinnamon cookies topped with a tangy and sweet cream cheese frosting. Perfect for the holidays or any time you crave a delicious treat!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1–2 tablespoons milk (optional, for desired consistency)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Cream Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to a few hours).
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and Shape the Dough: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops of the cookies.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cream Cheese and Butter: In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
- Add Vanilla and Cinnamon: Beat in the vanilla extract and cinnamon until well combined.
- Adjust Consistency: If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Frost the Cookies: Once the cookies are completely cool, frost them generously with the cream cheese frosting.
- Optional Decorations: If desired, sprinkle the frosted cookies with additional cinnamon or a dusting of powdered sugar. You can also add chopped nuts or sprinkles for extra flair.
- Serve: Serve the cookies immediately or store them in an airtight container in the refrigerator.
- Enjoy!
Notes
- Chilling the dough is crucial to prevent spreading.
- Don’t overmix the cookie dough.
- Make sure the cream cheese and butter are softened for smooth frosting.
- Adjust the frosting consistency with milk as needed.
- Store frosted cookies in the refrigerator.
- For a nutty addition, add 1/2 cup of chopped pecans or walnuts to the cookie dough.
- For a spicier cookie, add a pinch of ground cloves or nutmeg to the dry ingredients.
- Fold in 1/2 cup of chocolate chips to the cookie dough for a chocolatey twist.
- Brown the butter before creaming it with the sugars for a richer, more complex flavor.
- Experiment with different frosting flavors by adding a few drops of lemon extract, almond extract, or peppermint extract to the cream cheese frosting.
- Store the unfrosted cookies in an airtight container at room temperature for up to 3 days. Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cookie dough for up to 2 months. Thaw the dough in the refrigerator overnight before baking. You can also freeze the baked cookies for up to 3 months. Thaw the cookies at room temperature before frosting.
- Prep Time: 20 minutes
- Cook Time: 8 minutes