Cream Cheese Cinnamon Cookies
Ingredients
- 1/2 cup Hiland Dairy butter (room temp)
- 4 oz Hiland Dairy cream cheese (room temp)
- 1 1/2 cup powdered sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Directions
- In a large bowl with a hand mixer or using a stand mixer, mix the Hiland butter and cream cheese until smooth. Add the powdered sugar a little at a time and mix after each addition until smooth. Then add the egg, baking powder, vanilla and pinch of salt. Mix again.
- Scrape the sides of the bowl and then add the flour a bit at a time, mixing after each addition until all combined.
- Either cover the bowl or scoop dough into parchment or saran wrap and cover. Place in the fridge for at least an hour to chill.
- Once chilled, preheat the oven to 375 degrees. Mix the cinnamon and sugar together in a small bowl.
- Scoop the dough and roll into balls about 1 Tablespoon size. Roll into a ball and roll in the cinnamon sugar to coat.
- Place the dough balls onto a baking sheet (prep with a silicone mat or nonstick spray). Place about 2 inches apart on the baking sheet.
- Bake for 8-9 minutes. Remove and let cool on the baking sheet for about 10 minutes and then transfer to a cooling rack.
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