Description
Enjoy these soft and chewy cinnamon sugar cookies, perfectly topped with creamy cream cheese frosting. Ideal for any occasion, they blend warm spices with a rich, sweet finish for a delightful treat.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes on medium speed).
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies maintain their shape while baking.
- In a small bowl, combine the granulated sugar and ground cinnamon. Mix well until the cinnamon is evenly distributed throughout the sugar. Set aside for later use.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls, about 1 inch in diameter.
- Roll each dough ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Using the bottom of a glass or your palm, gently flatten each dough ball to about ½ inch thick.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and unsalted butter together using an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Gradually add the powdered sugar, mixing on low speed until combined. Once all the sugar is added, increase the speed to medium and beat until fluffy (about 2 minutes).
- Add the vanilla extract and mix until fully incorporated. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Once the cookies have completely cooled, use a spatula or piping bag to spread or pipe a generous amount of cream cheese frosting on the top of each cookie.
- If desired, sprinkle a little extra cinnamon on top for garnish.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to adjust the amount of cinnamon in the frosting or topping to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes