Cinnamon cheesecake cookies combine the soft chew of a bakery cookie with that irresistible tang of cheesecake. I first made them on a rainy Sunday because I was craving something cozy, something sweet—but not just sugar-sweet, you know? These bring warmth and creaminess, all wrapped in cinnamon sugar. They’re not fancy. You don’t need to chill the dough for hours or fuss with piping bags. You just mix, scoop, and bake. And when they’re done, you’ll get these crackly tops and creamy middles that disappear fast. I’ve made them three times in a month, and every batch disappeared before they cooled. This is one of those recipes you make for a neighbor or just to treat yourself. They’re easy enough for a weekday whim but comforting enough to stand in for dessert at a dinner. Sweet easy recipes like this are the ones I come back to—and if you’re into air fryer cookies, sugar cookies, or those simple homemade sweets with just a few ingredients, these might be your new favorite.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cinnamon Cheesecake Cookies Recipe
- 3) Ingredients for Cinnamon Cheesecake Cookies
- 4) How to Make Cinnamon Cheesecake Cookies
- 5) Tips for Making Cinnamon Cheesecake Cookies
- 6) Making Cinnamon Cheesecake Cookies Ahead of Time
- 7) Storing Leftover Cinnamon Cheesecake Cookies
- 8) Try these Cookies next!
- 9) Cinnamon Cheesecake Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- This sweet easy recipe brings together the cozy warmth of cinnamon with creamy cheesecake flavor.
- These cookies are easy to make, require simple ingredients, and bake in under 15 minutes.
- Perfect for dessert tables, cozy weekends, or when you need a cookie that just feels like a hug.
- No chilling needed, no fancy tools—just mix, roll, and bake.
- They’re freezer-friendly and keep well, making them a great make-ahead option.
2) Easy Cinnamon Cheesecake Cookies Recipe
When I first made these cinnamon cheesecake cookies, I wasn’t aiming to create a masterpiece. I just wanted something soft, warm, and a little indulgent. You know that moment when you open the oven and the scent of cinnamon wraps around you? That’s what this recipe gives. It’s what I call a sweet easy recipe—no frills, all flavor.
The base is buttery and rich with cream cheese, so you get that cheesecake tang. But then comes the cinnamon sugar coat—crackly on the outside, soft in the center. These cookies walk that perfect line between crisp edges and pillowy middles. No special gadgets, no hard-to-find ingredients. Just everyday pantry stuff and a few mixing bowls.
If you’ve tried air fryer desserts easy recipes before, or maybe baked sugar cookies in your sleep (no judgment), this one still brings something new. A familiar comfort, but better. Like your favorite blanket got a little fluffier.
3) Ingredients for Cinnamon Cheesecake Cookies
Unsalted Butter: Make sure it’s soft but not melted. It helps give these cookies their rich texture and slightly crisp edges.
Cream Cheese: The hero of the recipe. It brings that cheesecake flavor and makes the cookies soft and thick.
Granulated Sugar: For sweetness and a little crunch when rolled on the outside.
Large Egg: Adds moisture and holds everything together.
Vanilla Extract: A splash of vanilla ties all the flavors together and adds that classic bakery scent.
All-Purpose Flour: The backbone of the dough. It keeps everything sturdy without being too dense.
Baking Powder & Baking Soda: A little lift, a little tenderness. They work together to give the cookies their shape.
Salt: Just a pinch. It balances the sweetness and makes the cinnamon pop.
Ground Cinnamon: Warm and cozy, it runs through the dough and also on top as a sugary coating.
Sugar (for rolling): Mixed with cinnamon, it gives the cookies their signature crackly shell.
4) How to Make Cinnamon Cheesecake Cookies
Step 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2. Cream the butter and cream cheese in a large bowl until light and fluffy. This can take about 2 minutes with a hand mixer.
Step 3. Add sugar and beat until fully blended. Then mix in the egg and vanilla until smooth.
Step 4. In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Step 5. Gradually combine dry and wet mixtures until no flour streaks remain. Don’t overmix.
Step 6. Mix 1/4 cup sugar with a pinch of cinnamon in a small bowl.
Step 7. Scoop the dough into tablespoon-sized balls, roll each in the cinnamon sugar, and place on the baking sheet about 2 inches apart.
Step 8. Bake for 10–12 minutes until the edges are set and the centers still look soft.
Step 9. Let the cookies rest on the tray for 5 minutes, then move them to a wire rack.
5) Tips for Making Cinnamon Cheesecake Cookies
Let the butter and cream cheese come to room temperature. If they’re too cold, your dough won’t cream properly. Too warm, and you’ll get cookies that spread too much.
Don’t skip the cinnamon sugar rolling step. It’s what gives these their classic texture and that spark of sweet spice. Even if it feels a little messy, it’s worth it.
If you like your cookies extra soft, pull them out at the 10-minute mark. The centers might look a bit underbaked, but they’ll set as they cool. That’s how you get that melt-in-your-mouth bite.
6) Making Cinnamon Cheesecake Cookies Ahead of Time
You can prep the dough ahead and store it in the fridge for up to two days. I like scooping and shaping the balls before chilling—it makes baking later faster and easier.
If you’re planning to freeze, roll the dough into balls and freeze them on a tray first. Once they’re solid, toss them into a freezer bag. You can bake them straight from the freezer. Just add an extra minute or two to the baking time.
This sweet easy recipe holds up beautifully over time, which makes it great for last-minute guests or when you just want cookies at the ready.
7) Storing Leftover Cinnamon Cheesecake Cookies
Keep the cookies in an airtight container on the counter. They stay soft for about five days—if they last that long. I usually end up with an empty container by day three.
If you want to stretch them longer, you can freeze the baked cookies. Just let them cool completely before freezing. They’ll thaw quickly on the counter or can be warmed gently in the microwave.
This makes them perfect for planning ahead for bake sales or dessert swaps—or just when the craving hits for something from your stash of sweet easy recipes.
8) Try these Cookies next!
9) Cinnamon Cheesecake Cookies Recipe
Cinnamon Cheesecake Cookies – Sweet Easy Recipes for Dessert Lovers
Ingredients
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon (plus more for rolling)
- 1/4 cup sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and cream cheese until light and fluffy.
- Add in the sugar and mix until combined. Crack in the egg and vanilla extract, then beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing just until no streaks remain.
- In a small bowl, mix cinnamon and sugar for rolling.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in the cinnamon sugar mixture and place on the baking sheet about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
- Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling (or eat one warm—no judgment).
10) Nutrition
Serving Size: 1 cookie, Calories: 110, Sugar: 8 g, Sodium: 65 mg, Fat: 6 g, Saturated Fat: 3.5 g, Carbohydrates: 13 g, Fiber: 0.3 g, Protein: 1 g, Cholesterol: 20 mg
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