Ingredients
Method
- In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer until the mixture is smooth, light, and fluffy.
- Gradually add the granulated sugar to the butter mixture, beating continuously until the texture is pale and airy.
- Add the all-purpose flour and ground cinnamon to the wet ingredients. Mix on low speed or fold with a spatula just until a soft dough forms; be careful not to overwork the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for better baking results.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough, roll them into smooth balls with your palms, and place them on the prepared baking sheet, spacing them about two inches apart.
- Bake for 10 to 12 minutes, or until the edges are just barely turning a light golden color and the centers are set.
- Allow the cookies to cool on the baking sheet for five minutes to firm up before transferring them to a wire rack to cool completely.
Notes
For best results, ensure your cream cheese and butter are at true room temperature to avoid lumps. Because these cookies contain dairy, store them in an airtight container in the refrigerator for up to five days. To add extra texture, roll the chilled dough balls in a mixture of cinnamon and sugar before baking, or incorporate 1/2 cup of finely chopped pecans into the dough for a delicious crunch.