Ingredients:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup sugar mixed with 1 teaspoon cinnamon (for rolling)
Directions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the butter and cream cheese until smooth and creamy.
- Add granulated sugar and brown sugar, and continue beating until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden but centers remain soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 220 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before rolling to prevent spreading during baking.
Use room temperature butter and cream cheese for a smoother dough and better texture.