Cinnamon Cream Cheese Cookies Recipes

CINNAMON CREAM CHEESE COOKIES

Steps:

• In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until light and fluffy. Add the powdered sugar and mix on low speed until combined.
• Add the egg, baking powder, and vanilla extract and mix just until combined.
• Mix in the flour, just until incorporated. Cover the bowl with plastic wrap and place in the refrigerator to chill the dough for 1 hour.
• Heat the oven to 375ºF. Line cookie sheets with parchment paper.
• Scoop the cookie dough into 1-inch dough balls and roll between your hands to create smooth dough balls. In a small bowl, combine the granulated sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture, then place on the prepared cookie sheets with at least 1-inch of space between each.
• Bake at 375ºF for 7-8 minutes, just until set. Do not over-bake.
• Remove the cookies from the cookie sheet and cool on a wire cooling rack.

CINNAMON CREAM CHEESE SANDWICH COOKIES

Steps:

• Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
• Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes. (The dough should be soft enough to roll without cracking, but not yet sticky.)
• Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10). Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is between 1/8 and 1/4 inch thick.
• Using a 1 1/2-inch round cookie cutter, cut out cookies and place them about 1/2 inch apart on the prepared pans. Repeat until the pans are full. (The remaining dough can be kept in the refrigerator until ready to be used.)
• Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are firm. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
• While the cookies are cooling, beat the butter and cream cheese together in a standing mixer fitted with a paddle attachment on high speed until light and smooth, about 3 minutes. Add the confectioners' sugar and mix on low speed until incorporated, about 30 seconds.
• Add the vanilla, cinnamon, and salt and mix until the icing is smooth, about 2 minutes.
• On a separate sheet pan or work surface, place half the cookies bottom side up. Fill a pastry bag with icing (no tip necessary) and pipe about 1 teaspoon of icing onto each cookie bottom.
• Take the remaining cookies and gently press one on top of each iced cookie, bottom side down, to form a sandwich. Allow to set at room temperature for approximately 30 minutes before serving or packaging.
• Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
• For this recipe, the Sandwich Cookies (page 58), or the S'mores Cookies (page 91), the filling can also be spread onto the bottom half of the cookies using an offset spatula. It will not be as neat or even as when you use the piping technique, but it is a good alternative if you don't have a pastry bag available.

CREAM CHEESE COOKIES I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
• In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
• Bake for 15 minutes in preheated oven. Cookies should be pale.

CINNAMON SOUR CREAM COOKIES

Steps:

• Sift the flour, baking powder, salt and cinnamon together and set aside.
• Beat the butter with the sugar until well blended and creamy. Beat in the egg.
• Mix the sour cream and baking soda together and add to the butter mixture. Add the dry ingredients and beat well to make a soft dough. It will be sticky, so cover and chill the dough for about 30 minutes until it is firm enough to handle. If the kitchen is hot you may need to chill the dough a little longer.
• Lightly grease baking sheets. Preheat oven to 375 degrees.
• Take walnut-size pieces of the dough and roll into balls. Arrange on the baking sheets about two inches apart to allow for spreading. Flatten the balls with the tines of a fork. Bake 10 to 15 minutes until the cookies are golden brown but still slightly soft in the center. Allow to cool for a couple of minutes on the pans, then transfer them to racks to cool completely.

CHEWY CINNAMON COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
• Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

CINNABUN COOKIES

Steps:

• In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
• On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
• Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

CINNAMON ORANGE CREAM CHEESE COOKIES

Steps:

• Mix together flour, cinnamon, allspice and salt.
• In medium bowl, using electric mixer set on low, beat together butter and cream cheese. Beat in sugar . Add orange juice and peel.
• Add flour and spices, and beat until combined. Do not overbeat.
• Chill dough, wrapped in plastic wrap for 2 - 2 1/2 hours or until dough is firm.
• Preheat oven to 350°F
• Roll dough on a lightly floured surface until it is about 1/8 inch thick. Cut into your favorite cookie shape.
• Bake on a lightly greased cookie sheet in preheated 350°F oven for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.